Healthy Dinner

Chicken Fajita Rice Skillet

Name: Chicken Fajita Rice Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/4 lb boneless, skinless chicken breasts, cut into 1/2-inch strips; 2 tbsp olive oil, divided; 2 tsp chili powder; 1 1/2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 3/4 tsp salt, divided; 1/2 tsp black pepper; 1 red bell pepper, cut into thin strips; 1 yellow bell pepper, cut into thin strips; 1 medium yellow onion, thinly sliced; 3 garlic cloves, minced; 1 cup long grain white rice; 2 cups low sodium chicken broth; 1 (14.5 oz) can fire roasted diced tomatoes; 1 ripe avocado, sliced; 2 tbsp chopped fresh cilantro; Lime wedges, for serving

By Better Plate Recipes

Published Jul 14, 2026

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Chicken Fajita Rice Skillet cooks seasoned chicken strips, peppers, onion, fire roasted tomatoes, broth, and rice in one pan. The spices give classic fajita flavor while the rice absorbs the tomato juices. Avocado, cilantro, and lime finish the skillet with creamy, fresh, and zesty toppings.

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Servings

Difficulty

Easy

Best For

Dinner, High Protein, One Pan

Why You’ll Love This Recipe

This skillet gives you fajita flavor and rice in one cozy pan. The chicken gets seasoned first, then browned so the spices have a chance to deepen before the rice simmers. Bell peppers, onion, garlic, fire roasted tomatoes, and broth make the rice taste like part of the dish instead of a plain side. You do not need tortillas for it to feel satisfying, because the rice, chicken, vegetables, avocado, cilantro, and lime all work together in one bowl. It is a good weeknight dinner when you want something colorful and filling without managing several separate pots. The toppings make a big difference too: avocado cools the spices, cilantro adds freshness, and lime wakes up the rice after it finishes steaming. It is simple, but it does not taste flat.

What Makes This Recipe Work

The spice blend of chili powder, cumin, smoked paprika, garlic powder, salt, and pepper seasons the chicken before it ever hits the pan. Browning the chicken first builds flavor, but removing it before simmering the rice keeps it from overcooking. The bell peppers and onion soften in the same skillet, picking up the browned bits from the chicken. Long grain rice cooks in broth and fire roasted tomatoes, which gives it more flavor than water alone. The chicken returns once the rice is tender so everything comes together without drying out. This order keeps the dish from tasting boiled. You get browned chicken, softened vegetables, and rice that absorbs seasoned liquid, so the skillet has more depth than simply stirring cooked rice into fajita filling.

Ingredient Notes & Easy Swaps

Chicken breasts: Slice the chicken into thin, even strips so it cooks quickly and stays tender. Chicken thighs can also work if you prefer a juicier texture.
Fajita spices: Chili powder, cumin, smoked paprika, and garlic powder give the skillet its fajita flavor. If using a store-bought fajita blend, reduce the added salt until you taste it.
Bell peppers and onion: Thin strips soften quickly and mix well into the rice. Any color bell pepper works, so use what you have.
Long grain white rice: This recipe uses dry rice that cooks directly in the skillet, not already cooked rice. Do not swap in cooked rice without reducing the liquid and changing the method.
Chicken broth: Low sodium broth seasons the rice as it cooks. Water can work, but the skillet will taste less savory.
Fire roasted diced tomatoes: Use the tomatoes with their juice because that liquid helps cook and flavor the rice. Regular diced tomatoes can work if fire roasted are unavailable.
Avocado: Add avocado at the end so it stays creamy and green. Greek yogurt or a small spoon of sour cream can also add creaminess.
Cilantro and lime: These fresh toppings brighten the warm skillet. Use parsley or green onion if you do not like cilantro.