Description
This Cheesy Southwest Chicken and Rice Skillet is a vibrant, one-pot dinner that packs all the bold flavors of your favorite fajitas into a comforting rice dish. With tender spiced chicken, colorful peppers, and fluffy rice simmered in a savory tomato broth, it’s a fiesta on a plate. Finished with a generous layer of melted Mexican cheese and a burst of fresh lime, this hearty meal is perfect for busy weeknights when you want maximum flavor with minimal cleanup.
Ingredients
The Chicken & Veggies
- 1 1/2 lbs boneless, skinless chicken breast, diced
- 2 tablespoons olive oil (divided use)
- 1 packet (1 oz) Fajita Seasoning Mix
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (8 oz) corn, drained
The Rice & Broth Base
- 1 cup dry long-grain white rice
- 2 1/4 cups reduced-sodium chicken broth
- 1 can (15 oz) fire-roasted diced tomatoes (undrained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
The Finish
- 1 1/2 cups shredded Mexican blend cheese
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, minced
Instructions
Sear Chicken
Heat a large, heavy-bottomed pot or deep skillet (with a lid) over medium-high heat. Add 1 tablespoon olive oil and the diced chicken. Season: Sprinkle the fajita seasoning packet over the chicken. Stir to coat. Cook: Sauté for 6–8 minutes until lightly golden and cooked through. Remove chicken to a plate and cover to keep warm.
Sauté Veggies
In the same pot (do not wipe it out!), add the remaining 1 tablespoon olive oil and the butter. Add the onion and both bell peppers. Cook for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Build the Pot
Add the fire-roasted tomatoes (with juices), drained black beans, chili powder, cumin, paprika, coriander, and chicken broth. Rice: Stir well, then stir in the uncooked rice.
Simmer
Bring the mixture to a boil. Cover: Reduce heat to LOW, cover with the lid, and simmer for 20–23 minutes. Crucial Step: Stir the pot halfway through (around the 10-minute mark) to prevent the rice and beans from sticking to the bottom. Check: Cook until the liquid is absorbed and rice is tender. Turn off the heat.
Combine & Melt
Fluff the rice gently. Stir in 1 cup of the cheese, the cilantro, lime juice, drained corn, and the cooked chicken (add any juices from the plate back in).
Top
Smooth the surface and sprinkle with the remaining 1/2 cup of cheese. Melt: Cover and let sit off the heat for a few minutes until the cheese melts.
Serve
Serve hot with sour cream or tortilla chips.
Notes
Stir Halfway: Because this dish uses heavy ingredients like beans and diced tomatoes, the rice can get trapped at the bottom and scorch. Stirring once halfway through the simmer ensures even cooking.
Pot Choice: A wide, deep skillet or Dutch oven works best. A tall, narrow soup pot may result in unevenly cooked rice.
Rotisserie Hack: To save time, skip step 1. Sauté the veggies, cook the rice, and stir in shredded rotisserie chicken at the end with the corn and cheese just to warm it through.
Rice Texture: Do not peek (other than the one stir)! Trapping steam is essential. If the rice is still hard after 23 minutes but the liquid is gone, add a splash (1/4 cup) of broth and steam for 5 more minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Skillet
- Method: Stovetop / One Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of Skillet
- Calories: 480
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg
Keywords: southwest chicken skillet, chicken and rice recipe, one pot mexican chicken, fajita rice, cheesy chicken skillet, easy weeknight dinner, black beans and rice