Chicken Fajita Rice Skillet

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PREP: 5 minutes

COOK: 25 minutes

Egg-Free, Gluten-Free, Dairy-Free, Nut-Free


1 tbsp
boneless skinless chicken breasts, cut into 1-inch cubes
yellow onion, diced
green bell pepper, diced
red bell pepper, diced
yellow bell pepper, diced
1 tbsp
chili powder
1 tsp
garlic powder
1 1/2 cups
long grain white rice
15-oz can black beans, drained and rinsed
3 cups
chicken broth
19-oz can diced tomatoes
Salt and pepper to taste


In a large skillet, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook the chicken, stirring occasionally, until it begins to brown, about 5 to 6 minutes. Add the onion, green bell pepper, red bell pepper, and yellow bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the chili powder and garlic powder. Cook until they are fragrant, about 1 minute. Stir in the rice and black beans. Add the chicken broth and diced tomatoes and mix until everything is well combined. Bring the mixture to a boil. Reduce the heat to low and cover the skillet. Cook until the rice is tender and the liquid has been absorbed, about 15 to 17 minutes.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)284
Total Fat (g)5
Saturated fat (g)1
Cholesterol (mg)36
Sodium (mg)497
Total Carbohydrate (g)39
Dietary Fiber (g)9
Total Sugars (g)5
Protein (g)22