One Pan Southwest Chicken and Rice Fajita Skillet

By Ambitious Kitchen · 50 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Mix the cumin, coriander, chili powder, paprika, salt, oregano, garlic powder, cayenne (if using) and black pepper in a small bowl until well combined.
3. Toss the chicken with 1 tablespoon of the spice mix to coat it.
4. Heat oil in an oven-safe large Dutch oven or 3.5-quart braiser over medium-high heat. Brown the chicken until golden, about 3 to 5 minutes per side, then transfer to a plate.
5. Reduce heat to low, add another tablespoon of oil, then cook the onion and bell peppers, stirring occasionally, for 5 to 8 minutes until slightly softened.
6. Add the turmeric, garlic and remaining spice mix and cook for 30 seconds until fragrant. Add the rice and stir for 30 seconds to coat.
7. Stir in the broth, corn and black beans. Nestle the chicken and any juices from the plate into the rice mixture and bring to a gentle boil.
8. Cover and bake for 25 minutes until the rice is tender.
9. Remove from the oven, top with the cheese, and bake uncovered for 5 more minutes until melted.
10. Garnish with cilantro and green onion and finish with a squeeze of lime juice.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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