What's For Dinner Wednesday: One Pan Cheesy Chicken Fajita Rice Skillet

I have yet to master the one-pan dinner. You know the ones-- You see them all over Pinterest: one pan Mediterranean chicken and mushroom skillet or one pan cajun sausage, pepper, & onion skillet. Even when I'm making a casserole, I seem to dirty about 5 other bowls and pots in the process... kind of a disaster. Well, I have finally done it: an entire delicious meal cooked in one pan.

This One Pan Cheesy Chicken Fajita Rice Skillet is a perfect weeknight dinner. Every component of your dinner-- chicken, vegetables, and rice simmer away in the same pan. Minus the tortilla and filled with healthy brown rice, this skillet has all of the great flavors of a chicken fajita. This dish is seasoned with zesty fajita seasoning, lime & cilantro infused diced tomatoes, and the heat of fresh peppers, giving it some really bold and spicy flavor. A melty cheese topping finishes the whole thing off perfectly because-- well, because cheese makes everything better.

I'm not normally a casserole cook because they are typically filled with heavy and/or processed ingredients. This skillet is like a modern girl's take on grandma's old school casserole though. I love this skillet because it's cheesy and filling and comforting, which is what you're always looking for from a good casserole. This one pan dinner, however, is a bit healthier, lighter, and fresher-- with big flavor!

After cooling slightly, I dished this dinner up into individual bowls for serving. We ate it as is, though I think it would be even more delicious topped with diced avocado, sour cream, chopped fresh cilantro, or a little bit of salsa.


Ingredients:

• 1 Tbs. canola oil
• 2 boneless skinless chicken breasts, cut into 1-inch chunks
• Salt and pepper, to taste
• 1 Tbs. prepared dry fajita seasoning *I used La Criolla brand-- all natural and free of preservatives and fillers
• 1 tsp. Spanish or smoked paprika
• 1 garlic clove, minced
• 1 yellow onion, diced
• 1/2 jalapeno pepper, finely diced
• 1 red bell pepper, seeded, ribs removed, cut into 1-inch dice
• 1 poblano pepper, seeded, ribs removed, cut into 1-inch dice
• 1 cup uncooked brown rice
• 1 cup fat free low sodium chicken broth
• 1 (14.5 oz.) can Red Gold Petite Diced Tomatoes with Lime & Cilantro
• 3/4 cup shredded Mexican cheese blend

Heat oil in a large skillet over medium high heat. Season chicken with salt, pepper, fajita seasoning, and paprika. Add to the pan and saute until chicken is browned and cooked in the center.

Add garlic, onion, and peppers to the pan and saute until softened (about 5 minutes), stirring frequently.

Stir in rice, broth, and tomatoes and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Uncover twice throughout the 20 minutes and stir. After 20 minutes, the liquid should be completely evaporated and the rice tender.

Remove from heat and sprinkle the cheese evenly over the top. Cover for 5 minutes to allow cheese to melt or place under broiler for about 5 minutes until the cheese becomes brown and bubbly.


Inspired by original recipe by Persnickety Plates.