One-Pan Fajita Chicken and Rice Skillet

This one-pot version of fajitas contains the chicken and veggies you’d get in fajitas, plus rice, for an all-in-one dish that the whole family will love!

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 tbsp (15 mL) olive oil or vegetable oil
  • 4 lb (1.82 kg) boneless, skinless chicken breast
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 tbsp (15 mL) chili powder
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 cups (500 mL) long grain white rice
  • 1 medium red pepper, sliced
  • 1 green pepper or yellow pepper, sliced
  • 3/4 cup (185 mL) shredded Mexican cheese blend


  1. Heat oil in large nonstick skillet over medium-high heat. Cook chicken 3 minutes per side, or until browned. Remove to plate and keep warm.
  2. Add, onions, garlic and chili powder to pan; cook and stir 1 minute.
  3. Add broth and rice; cover with tightly fitting lid.
  4. Cook over medium low heat 10 minutes. Stir in peppers; cook 2 minutes.
  5. Place chicken on top of rice mixture. Sprinkle with cheese. Cook 3 minutes, or until rice is tender and all of the broth has been absorbed. Remove from heat.
  6. Let stand, covered, 2 minutes.

Recipe tips

  • Top with any favourite fajita toppings, such as PACE® Salsa, fresh cilantro, diced avocado and sour cream.
  • Vary the veggies any way you like! You can swap the peppers with whatever you have on hand.

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Amount Per Serving
Calories 610
Fat 11 g
Sodium 770 mg
Carbohydrate 84 g
Dietary Fibre 3 g
Protein 40 g
Calcium 17 %DV

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