One Pan Southwest Chicken + Rice Fajita Skillet

 

Ingredients:

Spice mixture

• 1 ½ teaspoons cumin
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoon chili powder
• 1 ½ teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• Freshly ground black pepper

For the skillet

• 1 ½ pounds boneless skinless chicken thighs, trimmed of fat
• 3 tablespoons EVOO or avocado oil, divided
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 green bell pepper, sliced (I used yellow.)
• 2-3 garlic cloves, minced
• 1-2 teaspoons dried turmeric 
• 1 cup jasmine or basmati rice, rinsed and drained
• 1 ¾ cup low-sodium chicken broth (or water)
• ¾ cup corn off the cob, from 1 large ear or corn (or use frozen or 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 (optional)

For serving

• 1 lime, cut into wedges
• Plain Greek yogurt
• Sliced avocado (or guacamole)
• Your favorite salsa
• Jalapeño slices
• Pickled red onion (this makes it so fabulous!)

Directions:

• Preheat the oven to 375 degrees F.
• In a small bowl, add the spices: cumin, coriander, chili powder, paprika, salt, oregano, garlic powder, and a few pinches/grinds of black pepper. Mix until well combined.
• Add chicken to a large bowl and sprinkle with 1 tablespoon of the spice mixture, (reserving the remaining spice mixture for later.) Toss well with tongs to coat the chicken in the spices.
• Place an oven-safe large dutch oven or a 3.5 quart braiser over medium-high heat and add in the oil. Once oil is hot, add in the chicken and cook until golden brown, about 3 to 5 minutes per side. Remove from the pan and transfer to a plate.
• Reduce heat to low and add in another tablespoon of oil, then immediately add in the onion and bell peppers. (I food processed the peppers and onions to avoid displeased children.) Cook, stirring occasionally for 5 to 8 minutes until peppers slightly soften. Next, add the turmeric, garlic, and remaining spice mixture and cook until the garlic is fragrant, 30 seconds. Immediately add in the rice and stir for another 30 seconds to coat it with the spices. Next, stir in the broth, corn, and black beans. Arrange the chicken on top, including any accumulated chicken juices on the plate, and gently nestle into the rice mixture. Bring to a gentle boil.
• Cover, transfer the pan to the oven and bake for 25 minutes until the rice is tender.
• Remove from the oven and top with shredded cheese. Place back in the oven and bake uncovered for an additional 5 minutes until the cheese melts. If desired, garnish with cilantro and green onion. Top with a squeeze of fresh lime juice.
• Serve with toppings of choice: yogurt, avocado slices (or guac), salsa, jalapeño, and pickled red onions. Enjoy!
  *www.ambitiouskitchen.com