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One Skillet Fajita Chicken and Rice
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Member Recipe

One Skillet Fajita Chicken and Rice

Medium4
Add a kick to your dinner routine with this Mexican-inspired dish in a single skillet. This delicious savory recipe was developed by Carla Cardello using VeeTee rice.
  • Chicken
  • Mexican
  • Spicy Spanish

What you need to get

Veetee rice image

Long Grain

0
• 4 boned-in chicken thighs with skin
• 1 teaspoon fajita seasoning
• 1 tablespoon olive oil
• 1/2 cup diced bell pepper, any color
• 1/4 cup diced onion
• 2 trays Veetee Dine-In Long Grain Rice
• 1 tablespoon fresh chopped cilantro

What you need to do

1. Preheat oven to 375F. Pat the chicken thighs dry and lightly rub with fajita seasoning.

2. In a large oven-proof skillet over medium heat, heat oil. Once hot, add the chicken thighs skin side down and cook for 5 minutes or until golden brown. Flip and brown the other side for 5 minutes. If your skillet isn't large enough, you may need to do this in two batches. Add more oil if necessary.

3. Once the chicken has finished browning, transfer to a plate and keep warm.

4. Add the bell pepper and onion to the skillet. Cook until softened, about 5 minutes. Crumble the rice into the pan and stir everything together. Remove from the heat.

5. Place the chicken on top. Bake for 30-40 minutes or until the internal temperature of the chicken reaches 165F. Add cilantro before serving.

One Skillet Fajita Chicken and Rice

One Skillet Fajita Chicken and Rice Add a kick to your dinner routine with this Mexican-inspired dish in a single skillet. This delicious savory recipe was developed by Carla Cardello using VeeTee rice.

What you need to get

• 4 boned-in chicken thighs with skin
• 1 teaspoon fajita seasoning
• 1 tablespoon olive oil
• 1/2 cup diced bell pepper, any color
• 1/4 cup diced onion
• 2 trays Veetee Dine-In Long Grain Rice
• 1 tablespoon fresh chopped cilantro

What you need to do

1. Preheat oven to 375F. Pat the chicken thighs dry and lightly rub with fajita seasoning.

2. In a large oven-proof skillet over medium heat, heat oil. Once hot, add the chicken thighs skin side down and cook for 5 minutes or until golden brown. Flip and brown the other side for 5 minutes. If your skillet isn't large enough, you may need to do this in two batches. Add more oil if necessary.

3. Once the chicken has finished browning, transfer to a plate and keep warm.

4. Add the bell pepper and onion to the skillet. Cook until softened, about 5 minutes. Crumble the rice into the pan and stir everything together. Remove from the heat.

5. Place the chicken on top. Bake for 30-40 minutes or until the internal temperature of the chicken reaches 165F. Add cilantro before serving.