Introduction

One Pan Southwest Chicken and Rice Fajita Skillet is a vibrant, flavorful meal combining juicy chicken, colorful veggies, and hearty black beans with bold Southwest spices. This easy one-pan dinner is perfect for busy weeknights and makes fantastic leftovers topped with salsa, avocado, and pickled red onion.

One Pan Southwest Chicken and Rice Fajita Skillet Recipe - Recipe Image

Ingredients

Spice mixture: 1 ½ teaspoons cumin
1 ½ teaspoons ground coriander
1 ½ teaspoon chili powder
1 ½ teaspoons kosher salt (or adobo seasoning)
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon garlic powder
Optional: ¼ teaspoon cayenne pepper
Freshly ground black pepper, to taste
For the skillet: 1 ½ pounds boneless skinless chicken thighs
3 tablespoons extra-virgin olive oil or avocado oil, divided
1 yellow onion, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 green bell pepper, sliced
3 garlic cloves, minced
1 to 2 tablespoons fresh grated turmeric (wear gloves to avoid staining)
1 cup jasmine or basmati rice, rinsed and drained
1 ¾ cup low-sodium chicken broth or water
¾ cup corn off the cob (fresh, frozen, or canned)
1 (15 ounce) can black beans, drained and rinsed
¾ cup shredded Mexican cheese blend
⅓ cup chopped fresh cilantro
2 scallions, thinly sliced
For serving: lime wedges
Plain Greek yogurt
Sliced avocado or guacamole
Your favorite salsa
Jalapeño slices
Pickled red onion

Instructions

Step 1: Preheat the oven to 375°F. In a small bowl, mix cumin, coriander, chili powder, paprika, salt, oregano, garlic powder, cayenne (if using), and black pepper until well combined.
Step 2: Place chicken thighs in a large bowl, sprinkle with 1 tablespoon of the spice mixture, and toss with tongs to coat evenly.
Step 3: Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook 3 to 5 minutes per side until golden. Remove chicken and set aside.
Step 4: Lower heat to low, add another tablespoon of oil. Add onion and bell peppers; cook 5 to 8 minutes, stirring occasionally, until peppers begin to soften.
Step 5: Stir in fresh turmeric, garlic, and remaining spice mixture; cook 30 seconds until fragrant. Add rice and stir 30 seconds to coat with spices.
Step 6: Pour in chicken broth, then stir in corn and black beans. Nestle chicken along with any juices back into the skillet. Bring to a gentle boil.
Step 7: Cover skillet and transfer to the oven. Bake 25 minutes until rice is tender.
Step 8: Remove from oven, sprinkle cheese evenly over skillet. Bake uncovered for 5 more minutes until cheese melts.
Step 9: Garnish with cilantro and scallions. Squeeze fresh lime juice over the top and serve with your choice of yogurt, avocado, salsa, jalapeño slices, and pickled red onion.

Tips & Variations

Substitute veggies as you like—zucchini or yellow squash work well in summer.
Omit cheese or use dairy-free shreds to make this dish dairy-free.
Skip the cayenne pepper for a milder version perfect for kids or sensitive palates.
If you don’t have fresh turmeric, substitute 1 teaspoon ground turmeric.
Brown rice is not recommended due to longer cooking time, but you can experiment with quinoa or cauliflower rice.

Storage

Cool the skillet completely before dividing leftovers into airtight containers. Store in the refrigerator for up to 3-4 days. To reheat, warm thoroughly on the stove or microwave. For an extra tasty lunch, stir-fry some of the leftovers with a fried egg for a fajita fried rice-inspired meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use boneless skinless chicken breasts, but thighs tend to stay juicier and more flavorful in this recipe.

Can I make this recipe vegetarian?

To make it vegetarian, omit the chicken and add extra beans or a plant-based protein like tofu. Adjust cooking times as needed for your protein choice.

One Pan Southwest Chicken and Rice Fajita Skillet Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

This One Pan Southwest Chicken and Rice Fajita Skillet is a flavorful and hearty meal packed with bold Southwest seasonings, vibrant bell peppers, juicy chicken thighs, black beans for protein and fiber, and fluffy turmeric-infused rice. Cooked in a single pan, this easy weeknight dinner is topped with melted Mexican cheese and fresh garnishes like avocado, salsa, and pickled red onion, making it a delicious and convenient dish that tastes just as good as leftovers.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Southwest American

Ingredients

Scale

Spice Mixture

1 ½ teaspoons cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons chili powder
1 ½ teaspoons kosher salt (or sub adobo seasoning)
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon garlic powder
Optional: ¼ teaspoon cayenne pepper (only if you like a little heat)
Freshly ground black pepper, to taste

For the Skillet

1 ½ pounds boneless skinless chicken thighs
3 tablespoons extra-virgin olive oil or avocado oil, divided
1 yellow onion, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 green bell pepper, sliced
3 garlic cloves, minced
1 to 2 tablespoons fresh grated turmeric
1 cup jasmine or basmati rice, rinsed and drained
1 ¾ cups low-sodium chicken broth (or water)
¾ cup corn off the cob (from 1 large ear corn) or frozen/canned corn
1 (15 ounce) can black beans, drained and rinsed
¾ cup shredded Mexican cheese blend
⅓ cup chopped fresh cilantro
2 scallions, thinly sliced

For Serving

1 lime, cut into wedges
Plain Greek yogurt
Sliced avocado or guacamole
Your favorite salsa
Jalapeño slices
Pickled red onion

Instructions

Preheat Oven and Mix Spices: Preheat your oven to 375°F. In a small bowl, combine the cumin, coriander, chili powder, paprika, kosher salt, oregano, garlic powder, cayenne pepper (if using), and freshly ground black pepper. Mix well until evenly blended.
Season the Chicken: Place the chicken thighs in a large bowl and sprinkle with 1 tablespoon of the prepared spice mixture. Using tongs, toss and coat the chicken evenly with the seasoning.
Cook the Chicken: Heat 1 tablespoon of oil in a large oven-safe Dutch oven or braiser over medium-high heat. Add the chicken thighs and cook for about 3 to 5 minutes per side until golden brown. Remove the chicken from the pan and set aside on a plate.
Cook the Vegetables: Reduce heat to low and add another tablespoon of oil to the pan. Add the sliced yellow onion and bell peppers. Cook, stirring occasionally, for 5 to 8 minutes until the peppers start to soften.
Add Turmeric, Garlic, and Spices: Stir in the fresh grated turmeric, minced garlic, and the remaining spice mixture. Cook for about 30 seconds until the garlic is fragrant.
Add Rice and Liquids: Immediately stir in the rinsed rice to coat with spices for about 30 seconds. Then stir in the chicken broth, corn, and black beans.
Combine Chicken and Simmer: Nestle the browned chicken thighs into the rice mixture along with any juices from the plate. Bring the mixture to a gentle boil on the stovetop.
Bake the Skillet: Cover the pan and transfer it to the preheated oven. Bake for 25 minutes or until the rice is tender and liquid absorbed.
Finish with Cheese: Remove the skillet from the oven, sprinkle shredded Mexican cheese blend evenly on top. Return to the oven uncovered and bake for an additional 5 minutes until the cheese is melted and bubbly.
Garnish and Serve: Remove from oven, garnish with chopped fresh cilantro and sliced scallions. Serve with lime wedges, plain Greek yogurt, avocado or guacamole, salsa, jalapeño slices, and pickled red onion as desired. Enjoy your flavorful one pan fajita chicken and rice skillet!

Notes

This meal makes excellent leftovers. Reheat and optionally fry up the rice the next day topped with a fried egg for a fajita-inspired fried rice.
If fresh turmeric is unavailable, substitute 1 teaspoon ground turmeric.
To go dairy-free, omit the cheese or use your preferred dairy-free cheese alternative.
Adjust spiciness by omitting the cayenne pepper if cooking for children or those sensitive to heat.

Keywords: One pan, chicken fajita, Southwest chicken, rice skillet, easy weeknight dinner, chicken thighs, black beans, turmeric rice, Mexican cheese blend, healthy skillet meal