One Pan Southwest Chicken and Rice Fajita Skillet
One pan fajita chicken and rice skillet packed with bold Southwest seasonings, tons of beautiful veggies, and plenty of protein from both black beans and chicken. This easy chicken fajita rice skillet is delicious topped with salsa, avocado, and pickled red onion, and makes incredible leftovers. The perfect weeknight meal that's bursting with flavor!
Servings 6 servings
Calories 479cal
Ingredients
- Spice mixture
- 1 ½ teaspoons cumin
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoon chili powder
- 1 ½ teaspoons kosher salt (or sub adobo seasoning)
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- Optional: ¼ teaspoon cayenne (only if you like a little heat)
- Freshly ground black pepper
- For the skillet
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons extra-virgin olive oil or avocado oil, divided
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 to 2 tablespoons of fresh grated turmeric (if you don't want yellow hands wear gloves)
- 1 cup jasmine or basmati rice, rinsed and drained
- 1 ¾ cup low-sodium chicken broth (or water)
- ¾ cup corn off the cob, from 1 large ear or corn (or use frozen or canned corn)
- 1 (15 ounce) can black beans, drained and rinsed
- ¾ cup shredded Mexican cheese blend
- ⅓ cup chopped fresh cilantro
- 2 scallions, thinly sliced
- For serving
- 1 lime, cut into wedges
- Plain Greek yogurt
- Sliced avocado (or guacamole)
- Your favorite salsa
- Jalapeño slices
- Pickled red onion (this makes it so fabulous!)
Instructions
- Preheat the oven to 375 degrees F.
- In a small bowl, add the spices: cumin, coriander, chili powder, paprika, salt, oregano, garlic powder, cayenne (if using), and a few grinds of black pepper. Mix until well combined.
- Add chicken to a large bowl and sprinkle with 1 tablespoon of the spice mixture, (reserving the remaining spice mixture for later.) Toss well with tongs to coat the chicken in the spices.
- Place an oven-safe large dutch oven or a 3.5 quart braiser over medium-high heat and add in the oil. Once oil is hot, add in the chicken and cook until golden brown, about 3 to 5 minutes per side. Remove from the pan and transfer to a plate.
- Reduce heat to low and add in another tablespoon of oil, then immediately add in the onion and bell peppers. Cook, stirring occasionally for 5 to 8 minutes until peppers slightly soften. Next, add the fresh turmeric, garlic, and remaining spice mixture and cook until the garlic is fragrant, 30 seconds. Immediately add in the rice and stir for another 30 seconds to coat it with the spices. Next, stir in the broth, corn, and black beans. Arrange the chicken on top, including any accumulated chicken juices on the plate, and gently nestle into the rice mixture. Bring to a gentle boil.
- Cover, transfer the pan to the oven and bake for 25 minutes until the rice is tender.
- Remove from the oven and top with shredded cheese. Place back in the oven and bake uncovered for an additional 5 minutes until the cheese melts. Garnish with cilantro and green onion. Top with a squeeze of fresh lime juice.
- Serve with toppings of choice: yogurt, avocado slices (or guac), salsa, jalapeño, and pickled red onions. Enjoy!
Notes
This makes excellent leftovers! You can even fry some of the rice up the next day and top with a fried egg for a fajita fried rice-inspired lunch.
If you don’t have fresh turmeric, you can sub 1 teaspoon of ground turmeric.
Go dairy-free. Simply omit the cheese or use your favorite dairy-free cheese shreds.
Pick your spiciness level. If you're making this dish for kiddos or are sensitive to spice, feel free to omit the cayenne pepper.
Nutrition
Serving: 1serving (based on 6) | Calories: 479cal | Carbohydrates: 44.1g | Protein: 34.3g | Fat: 17.8g | Saturated Fat: 4.8g | Fiber: 6.3g | Sugar: 2.5g