July 17, 2026
URL: https://www.ro-tel.com/recipes/mexican-dinners/chicken-fajita-skillet-9218
- Prep time 20 minutes
- Total time 30 minutes
- Servings 6
Ingredients
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2 teaspoons salt
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1 teaspoon chili powder
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1/2 teaspoon ground black pepper
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1/2 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon ground cumin
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6 boneless skinless chicken thighs (about 1 1/2 to 2 pounds)
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2 tablespoons vegetable oil, divided
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1/2 medium green bell pepper, sliced
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1/2 medium red bell pepper, sliced
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1/2 medium yellow bell pepper, sliced
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1 medium onion, sliced (about 1 1/2 cups)
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1-1/4 cups Jasmine rice
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1 can (10 oz each) Ro*Tel® Serrano Diced Tomatoes with Serrano Peppers, undrained
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2 cups chicken stock
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chopped cilantro, lime wedges and sour cream, optional
Nutrition Information
379 calories, 39g carbs
Directions
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Step one
Stir together salt, chili powder, pepper, oregano, garlic powder and cumin in small bowl. Season chicken on both sides with about half of the spice mixture.
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Step two
Heat a large skillet over medium-high heat until hot. Pour in 1 tablespoon oil, peppers and onion. Cook until vegetables are lightly browned, about 5 minutes, stirring occasionally. Remove to a plate and set aside.
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Step three
Add remaining 1 tablespoon oil and chicken to skillet. Cook until chicken is browned, about 3 minutes a side. Remove to a plate.
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Step four
Add rice, undrained tomatoes, chicken stock and any remaining spice mixture to skillet and stir to combine. Place chicken on top of rice; bring to a boil. Reduce heat to low, cover and simmer 15 minutes, until rice is tender, and chicken is cooked through (180°F).
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Step five
Pour peppers and onions back into skillet and continue heating until hot, about 3 minutes. Serve with chopped cilantro, lime wedges and sour cream, if desired.