The moment this dish came together in my skillet, I knew it was a forever recipe. I was desperately rummaging through my fridge on a chaotic Tuesday, staring at a lonely chicken breast and a vibrant red bell pepper. Inspired by the sizzling platters at my favorite Mexican restaurant, I decided to throw everything I had into one pan with some rice. As the cumin and chili powder hit the hot oil, my entire kitchen filled with the most incredible, smoky-sweet aroma. The sizzle was pure music. When I took that first bite—tender chicken, sweet peppers, fluffy rice all soaked in that bold fajita flavor—I actually did a little happy dance right there by the stove. It was instant comfort in a bowl, and it’s been my go-to ever since.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast, diced into 1-inch pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 3/4 cups low-sodium chicken broth
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Don’t skip rinsing the rice! I’ve tried this step both ways, and trust me, this one works better. Rinsing removes excess starch and keeps the grains from getting gummy. For the spices, using smoked paprika instead of regular makes a huge difference—it gives that deeper, almost grilled flavor we’re after. If you’re out of fresh garlic, an extra 1/4 teaspoon of garlic powder can work in a pinch, but the fresh minced stuff truly sings here.(See the next page below to continue…)