There are some dinners that feel like a win before you even take the first bite. This chicken fajita rice skillet is one of those meals.
It’s a true one-pot situation, built for busy weeknights when you want something hearty, flavorful, and comforting without pulling out every pan you own. Everything cooks together in one skillet: juicy chicken, tender rice, sweet corn, sautéed peppers and onions, diced tomatoes, and plenty of melted cheddar to bring it all home.
This is the kind of dinner that feels familiar but still exciting. It smells incredible while it cooks, feeds the whole family, and somehow tastes even better the next day.
I love recipes that check multiple boxes, and this one does exactly that.
First, it’s efficient. One pot means less cleanup, which already makes the meal feel lighter. Second, it’s flexible. You can adjust the seasoning, swap the cheese or skip it for my lactose friends, or add toppings depending on what you have on hand. And finally, it’s filling without being heavy. The rice soaks up all the fajita flavor, the chicken stays tender, and the vegetables add just enough sweetness and texture to balance everything out. Best of all the veggies are frozen, no chopping required.
It’s also one of those meals that works for everyone at the table. Kids love it. Adults love it. And if you’re cooking once and planning for leftovers, this reheats beautifully.
Instead of cooking everything separately, this skillet leans into classic fajita flavors and lets them build together in the pan.
The peppers and onions soften and caramelize slightly. The diced tomatoes add moisture and depth. The rice cooks directly in the seasoned broth, absorbing all that flavor instead of tasting plain. And the cheddar cheese melts right on top, creating that cozy, scoopable finish that makes this feel like comfort food.
It’s not fussy, it’s not complicated, and it doesn’t need anything extra to be satisfying.
This is a complete meal on its own, but you can dress it up or keep it simple depending on the night.
Some of my favorite ways to serve it:
- Straight from the skillet with a side salad
- Topped with sour cream, avocado, or a squeeze of lime
- Wrapped into tortillas for easy leftovers
- With hot sauce if you like a little heat
It’s also a great option for casual hosting or weeknight dinner when you want something crowd-pleasing without standing in the kitchen all night.
This chicken fajita rice skillet is proof that dinner doesn’t have to be complicated to be really good. One pot, simple ingredients, big flavor, and zero stress.
It’s cozy, reliable, and exactly the kind of meal I keep coming back to when life feels full and dinner still needs to get on the table.
If you’re looking for a one-pot dinner that actually delivers, this is it.
Chicken Fajita Rice Skillet
Ingredients
For the chicken
- 1 lb boneless skinless chicken thighs, patted dry
- 1 tbsp olive oil
- 1 tsp adobo seasoning
- 1 tsp smoked paprika
- 1/2 tsp complete seasoning
- 1 tsp Italian seasoning
- Kosher salt and black pepper, to taste
- 1 tbsp chicken bouillon
For the skillet
- 1 tbsp olive oil
- 1 cup frozen sliced bell pepper and onion mix
- 1 cup frozen sweet corn kernels
- 1 tbsp garlic paste
- 1/2 cup diced tomatoes
- 1 cup basmati rice
- 2 cups chicken stock
- 1/2 tsp adobo seasoning
To finish
- 4 tbsp butter, cut into pieces
- 1/2 cup shredded cheddar cheese
Instructions
- Season the chicken thighs with olive oil, adobo seasoning, smoked paprika, complete seasoning, Italian seasoning, chicken bouillon, salt, and pepper until evenly coated.
- Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the chicken and sear until golden brown on both sides, about 3 to 4 minutes per side. The chicken does not need to be fully cooked. Remove from the skillet and set aside.
- In the same skillet, add the frozen bell pepper and onion mix and cook for 2 to 3 minutes until slightly softened. Stir in the corn, garlic paste, and diced tomatoes and cook for another 1 to 2 minutes until fragrant.
- Add the basmati rice, chicken stock, and remaining 1/2 teaspoon of adobo seasoning. Stir well to combine and evenly distribute the rice.
- Nestle the seared chicken back on top of the rice mixture. Scatter the butter over the chicken, cover the skillet, reduce the heat to low, and simmer for about 20 minutes, or until the rice has absorbed the liquid and is tender.
- Sprinkle the shredded cheddar cheese over the rice, cover again, and cook for about 5 minutes until the cheese is fully melted.
- Turn off the heat, fluff the rice gently with a fork, and serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
