One-Skillet Chicken Fajita Rice

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Boneless skinless chicken thighs
• 2 each Bell peppers (assorted colors)
• 1 each Yellow onion
• 3 cloves Garlic
• 1 1/2 cups White rice, uncooked
• 2 1/2 cups Chicken broth
• 1 can (14.5 oz) Diced tomatoes, canned
• 1 tbsp Chili powder
• 1 tsp Ground cumin
• 2 tbsp Olive oil
• 6 oz Shredded Mexican-blend cheese
• 1 each Lime

Instructions

1. Cut the chicken thighs into 1-inch pieces and slice the bell peppers and onion into strips.
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and cook 5-6 minutes, stirring occasionally, until browned on the outside (it will finish cooking with the rice).
3. Add the peppers and onion and cook 3-4 minutes, until beginning to soften. Stir in the garlic, chili powder, and cumin and cook 1 minute, until fragrant.
4. Stir in the uncooked rice, chicken broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat to low, cover, and simmer 18-20 minutes, until the rice is tender and the chicken reaches 165°F internally.
5. Check the rice isn't sticking or scorching partway through; add a splash more broth if it looks dry before the rice is fully cooked.
6. Remove from heat, sprinkle the cheese over the top, cover, and let sit 3 minutes to melt.
7. Squeeze fresh lime juice over the top before serving.