Chicken Fajita Rice Skillet
This chicken fajita rice skillet is a colorful mix of chicken, rice, and sautéed peppers and onions, all flavored with smoky fajita spices.
Equipment
- Large Skillet With A Lid
Ingredients
- 3 Tbs Olive Oil
- 1 Small Red Onion, sliced into thin strips
- 1 Small Red Bell Pepper, sliced into thin strips
- 1 Small Green Bell Pepper, sliced into thin strips
- 4 Tbs Tomato Paste
- 1 Rotisserie Chicken, diced
- 1 Oz Fajita Seasoning
- 2 Cups Chicken Broth
- 1 Cup White Minute Rice
- ¾ Cup Monterey Jack Cheese, hand shredded
- ¾ Cup Cheddar Cheese, hand shredded
- Salt and Pepper, to taste
- ¼ Cup Fresh Parsley, chopped
Instructions
- In a large skillet, heat the olive oil over medium high heat and add the onions and peppers. Season them with salt and pepper and sauté them until they are soft. This should take about 5-7 minutes
- Add the tomato paste and stir it into the vegetables for 2 minutes.
- Add in the diced rotisserie chicken and fajita seasoning packet.
- Slowly pour in the chicken broth and scrap any bits off that are stuck on the bottom of the pan. Bring it up to a gentle boil.
- Stir in the rice so that it’s fully submerged in the liquid. Turn the heat down to low and place a lid on top of the skillet.
- Let the rice cook for about 5 minutes or until it’s fully cooked and tender. Add more liquid if needed.
- Add half of the monetary and cheddar cheese and stir it into the rice, vegetables and chicken.
- Sprinkle the rest of the cheese on top, turn the heat off and pop the lid onto the skillet for about 2 minutes or until the cheese has melted.
- Finally, garnish with fresh parsley (optional), serve with sour cream (optional) and enjoy!