Cheesy Chicken Fajita Rice Skillet
Creamy, juicy, and packed with Tex-Mex flavor, this Cheesy Chicken Fajita Rice Skillet is the kind of weeknight dinner that feels indulgent but finishes in under 30 minutes.
Servings: 4 servings
Equipment
- Skillet
Ingredients
Ingredients
- 1 lb Ground chicken Room temperature if possible
- 1 each Bell pepper Diced (any color)
- 1/2 each Yellow onion Diced
- 1 packet Fajita seasoning (about 1 oz)
- 2 cups Chicken broth Divided (1 cup + 1 cup)
- 1 cup Instant rice Uncooked
- 1 cup Shredded cheddar cheese Packed
Instructions
- In a large skillet over medium heat, add the ground chicken. Cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain any excess fat if needed.
- Stir in the diced bell pepper and diced yellow onion. Sauté for about 5 minutes, stirring occasionally, until the veggies are softened and the onion turns translucent.
- Sprinkle in the fajita seasoning and pour in 1 cup of chicken broth. Stir to coat the chicken and vegetables so the seasoning is distributed evenly.
- Add the instant rice and the remaining 1 cup of chicken broth. Stir well to combine and make sure the rice is evenly distributed in the skillet.
- Lower the heat to a gentle simmer, cover the skillet, and cook for 7 minutes. Keep the lid on to let the rice absorb the liquid and become tender.
- Give the mixture a quick stir, then sprinkle the shredded cheddar cheese evenly over the top. Cover again and let it sit off the heat for a few minutes until the cheese melts. Serve hot.
Notes
Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.