Description
This One Pan Southwest Chicken and Rice Fajita Skillet is a flavorful and hearty meal that layers spiced chicken thighs over a bed of seasoned rice, peppers, corn, and black beans. Finished with melted Mexican cheese, fresh cilantro, and lime, it combines vibrant southwest flavors and a variety of textures in an easy oven-baked skillet dish perfect for weeknight dinners or meal prepping.
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
Skillet Ingredients
- 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 (wear gloves if preferred)
- 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/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 (optional, for added flavor)
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the dish.
- Mix spices: In a small bowl, combine cumin, coriander, chili powder, paprika, kosher salt, oregano, garlic powder, optional cayenne, and freshly ground black pepper. Stir well until evenly blended.
- Season chicken: Place chicken thighs in a large bowl and sprinkle with 1 tablespoon of the spice mixture. Toss with tongs until the chicken is evenly coated.
- Brown chicken: Heat 1 tablespoon of oil in a large oven-safe Dutch oven or braiser over medium-high heat. Once hot, add chicken and cook 3–5 minutes per side until golden brown. Remove chicken from pan and set aside on a plate.
- Sauté vegetables and spices: Reduce heat to low, add another tablespoon of oil, then immediately add sliced onion and all bell peppers. Cook for 5 to 8 minutes, stirring occasionally, until peppers start to soften. Add fresh grated turmeric, minced garlic, and the remaining spice mixture and cook an additional 30 seconds until fragrant.
- Add rice and liquids: Stir in the rinsed rice to coat with spices for about 30 seconds. Then add chicken broth (or water), corn, and black beans. Stir gently to combine.
- Assemble and boil: Nestle the browned chicken thighs on top of the rice mixture along with any juices from the plate. Increase heat slightly and bring the mixture to a gentle boil on the stovetop.
- Bake covered: Cover the Dutch oven and transfer it to the preheated oven. Bake for 25 minutes or until the rice is tender.
- Melt cheese: Remove from oven, sprinkle shredded Mexican cheese blend evenly on top, and bake uncovered for another 5 minutes until the cheese is melted and bubbly.
- Garnish and serve: Remove from oven, garnish with chopped fresh cilantro and scallions, then add a squeeze of fresh lime juice. Serve with your favorite toppings such as Greek yogurt, avocado slices or guacamole, salsa, jalapeño slices, and pickled red onions. Enjoy!
Notes
- This recipe makes excellent leftovers and can be stir-fried the next day topped with a fried egg to create a fajita fried rice-inspired meal.
- If fresh turmeric is unavailable, substitute 1 teaspoon ground turmeric instead.
- To make dairy-free, omit the cheese or use your preferred dairy-free cheese shreds.
- Adjust spiciness to taste by omitting cayenne pepper for a milder dish suitable for kids or sensitive eaters.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern American
