Fajita Chicken Rice Skillet Recipes

CHICKEN FAJITA SKILLET

Steps:

• In a large skillet, saute onion in 2 Tablespoons butter over medium heat for about 3 minutes. Add the peppers and cook 2 more minutes. Stir in the garlic.
• Stir in the uncooked rice, broth, sour cream, chicken, green chilies, salt, pepper, cumin, and chili powder. Bring to a boil, then reduce heat to low.
• Cover and simmer for 15-20 minutes or till rice is tender, stirring once or twice.
• Sprinkle cheese over the top. Replace the lid and cook till cheese melts.
• Serve hot with desired garnishes.

FAJITA CHICKEN & RICE SKILLET

Steps:

• Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
• Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
• Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.

SKILLET CHICKEN FAJITAS

Steps:

• Mix first 5 ingredients and 1 tablespoon oil. Add chicken; toss to coat. Let stand 15 minutes., In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes. Remove from pan., In same skillet, saute chicken mixture until no longer pink, 3-4 minutes. Stir in salsa and pepper mixture; heat through. Serve in tortillas. Sprinkle with cheese.

FAJITA-STUFFED CHICKEN AND RICE SKILLET (COOKING FOR 2)

Steps:

• In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, bell pepper and 1 teaspoon of the taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until vegetables soften; remove from heat. Cool about 5 minutes or until cool enough to handle onion mixture.
• Meanwhile, in small bowl, mix remaining 1 tablespoon vegetable oil and remaining 3 teaspoons taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Rub chicken breasts with taco seasoning mixture. Spoon half of onion mixture into pocket in each chicken breast. Secure with toothpicks.
• Heat same skillet over medium heat; add chicken, and cook 1 to 3 minutes on each side or until browned. Remove chicken from skillet. Add broth; heat to boiling. Stir in rice; return to boiling. Place chicken over rice. Reduce heat to medium-low; cover and simmer about 20 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
• Sprinkle with queso fresco cheese and cilantro; serve with lime wedges.

ONE-PAN CHICKEN FAJITA RICE BOWL RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
• Add chicken, peppers, and onions to a baking tray and a pour of oil.
• Sprinkle seasoning on chicken, bell peppers, and onions.
• Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
• Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
• Enjoy!

FAJITA CHICKEN AND RICE DINNER RECIPE BY TASTY

Steps:

• In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
• Preheat the oven to 400˚F (200˚C).
• Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
• Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
• Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
• Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
• Garnish with a squeeze of lime juice and cilantro.
• Enjoy!

EASY CHEESY FAJITA CHICKEN AND RICE

Steps:

• Rough chop onion.
• Sauté over medium heat until soft and translucent, remove from heat.
• Cook chicken breast over medium heat until mostly done, remove from heat and allow to cool until it can be comfortably handled.
• Shred chicken.
• Add chicken and onion back to pan.
• Mix seasoning packet in 3/4 to 1 cup of water.
• Pour over chicken and onion.
• Simmer over medium-low heat for 15-20 minutes, until sauce reduces by about 1/3.