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One Pan Southwest Chicken and Rice Fajita Skillet Recipe

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4.1 from 88 reviews

This One Pan Southwest Chicken and Rice Fajita Skillet is a vibrant, flavorful dish combining tender spiced chicken thighs with colorful bell peppers, aromatic turmeric, and a hearty mixture of rice, black beans, and corn. Baked to perfection in a single oven-safe skillet, it’s topped with melted Mexican cheese and fresh herbs for a satisfying, easy-to-make meal perfect for weeknight dinners or casual gatherings.

Ingredients

Spice Mixture

  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons kosher salt (or substitute adobo seasoning)
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder
  • Optional: ¼ teaspoon cayenne pepper
  • Freshly ground black pepper, to taste

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 fresh grated turmeric
  • 1 cup jasmine or basmati rice, rinsed and drained
  • 1 ¾ cups low-sodium chicken broth (or water)
  • ¾ cup corn off the cob (from 1 large ear), or 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

Instructions

  1. Preheat Oven and Mix Spices: Preheat your oven to 375°F. In a small bowl, combine cumin, coriander, chili powder, paprika, kosher salt, oregano, garlic powder, cayenne (if using), and freshly ground black pepper. Mix until well incorporated to create the spice mixture.
  2. Season Chicken: Place the chicken thighs in a large bowl and sprinkle with 1 tablespoon of the prepared spice mixture. Use tongs to toss and coat the chicken evenly in the spices, reserving the remaining spice mixture for later use.
  3. Sear Chicken: Heat 1 tablespoon of oil in a large oven-safe Dutch oven or a 3.5-quart braiser over medium-high heat. Once hot, add the chicken thighs and cook for 3 to 5 minutes per side until they develop a golden-brown crust. Remove the chicken and set aside on a plate.
  4. Cook Vegetables and Spices: Reduce heat to low and add another tablespoon of oil in the pan. Immediately stir in the sliced onion and bell peppers. Cook while stirring occasionally for 5 to 8 minutes until the vegetables soften slightly. Then add the fresh turmeric, minced garlic, and the remaining spice mixture; sauté for about 30 seconds until the garlic is fragrant.
  5. Add Rice and Liquids: Stir in the rinsed rice, coating it well with the spices and vegetables for about 30 seconds. Pour in the chicken broth (or water), then add the corn and black beans. Stir gently to combine all ingredients in the skillet.
  6. Nestle Chicken and Boil: Arrange the seared chicken thighs on top of the rice mixture, including any juices from the plate, tucking them into the rice gently. Bring the contents of the skillet to a gentle boil on the stovetop.
  7. Bake the Skillet: Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes, until the rice is tender and has absorbed the liquid.
  8. Add Cheese and Finish Baking: Remove the skillet from the oven, sprinkle shredded Mexican cheese evenly over the top, and return it to the oven uncovered. Bake for an additional 5 minutes until the cheese melts and becomes bubbly.
  9. Garnish and Serve: Remove from oven and garnish with chopped cilantro and sliced scallions. Squeeze fresh lime juice over the dish. Serve with desired toppings such as Greek yogurt, avocado or guacamole, salsa, jalapeño slices, and pickled red onion. Enjoy this colorful, hearty, and aromatic one-pan meal!

Notes

  • Use gloves when grating fresh turmeric to avoid staining your hands.
  • Adjust the cayenne pepper amount based on your preferred spice level or omit completely for no heat.
  • If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before baking.
  • For dairy-free, omit the cheese or use a plant-based alternative.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://justsosavory.com/one-pan-southwest-chicken-and-rice-fajita-skillet-recipe/