Description

One Pan Southwest Chicken and Rice Fajita Skillet is a vibrant and hearty meal loaded with juicy chicken thighs, colorful bell peppers, black beans, corn, and fragrant turmeric rice. Infused with bold Southwest spices and topped with melted Mexican cheese, this dish is the perfect weeknight skillet dinner packed with protein, fiber, and vibrant flavors. Easy to prepare and ideal for leftovers, it’s served best with fresh garnishes like avocado, salsa, lime, and pickled onions.

Ingredients

Scale

Spice Mixture

1 ½ teaspoons cumin
1 ½ teaspoons ground coriander
1 ½ teaspoon chili powder
1 ½ teaspoons kosher salt (or sub adobo seasoning)
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon garlic powder
Optional: ¼ teaspoon cayenne pepper
Freshly ground black pepper, to taste

For the Skillet

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
1 cup jasmine or basmati rice, rinsed and drained
1 ¾ cup low-sodium chicken broth (or water)
¾ cup corn off the cob (from 1 large ear, or frozen/canned)
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

Instructions

Preheat and prepare spice mix: Preheat your oven to 375°F. In a small bowl, combine cumin, coriander, chili powder, paprika, kosher salt, oregano, garlic powder, cayenne pepper (if using), and freshly ground black pepper. Mix thoroughly.
Season the chicken: Place the chicken thighs in a large bowl. Sprinkle 1 tablespoon of the prepared spice mixture over the chicken and toss with tongs to coat evenly.
Cook the chicken: Heat 1 tablespoon of oil in a large oven-safe skillet or braiser over medium-high heat. Add the chicken thighs and cook until golden brown, about 3 to 5 minutes per side. Remove chicken from the pan and set aside on a plate.
Sauté the vegetables: Lower heat to medium-low, add another tablespoon of oil, then add sliced onions and bell peppers. Cook, stirring occasionally, for 5 to 8 minutes until vegetables begin to soften.
Add spices, turmeric, garlic, and rice: Stir in fresh grated turmeric, minced garlic, and the remaining spice mixture. Cook for 30 seconds until fragrant. Immediately add rinsed rice and stir for 30 seconds to coat the grains with spices.
Add liquids and beans: Pour in chicken broth, then stir in corn and black beans. Nestle the browned chicken thighs and any accumulated juices into the rice mixture. Bring everything to a gentle boil on the stovetop.
Bake the skillet: Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes, or until the rice is tender and liquid is absorbed.
Add cheese and melt: Remove the skillet from the oven and sprinkle shredded Mexican cheese blend evenly over the top. Return the skillet to the oven uncovered and bake for an additional 5 minutes, until the cheese melts and bubbles.
Garnish and serve: Sprinkle chopped cilantro and sliced scallions on top. Add a squeeze of fresh lime juice. Serve with optional garnishes such as Greek yogurt, sliced avocado or guacamole, salsa, jalapeño slices, and pickled red onions. Enjoy!

Notes

This recipe makes excellent leftovers. Reheat and optionally fry the rice with a fried egg for a tasty next-day meal.
If fresh turmeric is unavailable, substitute with 1 teaspoon ground turmeric powder.
To make it dairy-free, omit the cheese or use a dairy-free cheese alternative.
Adjust the spiciness by omitting the cayenne pepper for milder flavor suitable for children or sensitive palates.
Brown rice is not recommended as it requires a longer cooking time; however, quinoa or cauliflower rice can be experimented with but may alter the texture and cooking time.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Southwest American

Keywords: Chicken fajita skillet, Southwest chicken and rice, One pan meal, Chicken and rice skillet, Fajita rice skillet, Easy weeknight dinner, Mexican-inspired chicken skillet