Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 pound chicken thigh pieces and sprinkle about half of the 1 ounce fajita seasoning packet over the chicken. Cook 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through.
• Add the diced red bell pepper, diced green bell pepper, diced yellow onion, and minced garlic to the skillet. Sprinkle the remaining fajita seasoning, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, and salt and pepper to taste over the vegetables and chicken. Stir to combine.
• Add 1 tablespoon tomato paste and stir it into the mixture. Sauté everything 3–4 minutes, until the vegetables begin to soften and the tomato paste is incorporated.
• Stir in 1 cup uncooked long-grain white rice, mixing it thoroughly with the chicken and vegetables.
• Pour in 2 cups low-sodium chicken broth and 1/2 cup heavy cream. Stir to combine and scrape any browned bits from the bottom of the skillet.
• Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and simmer 18–20 minutes (or according to your rice package instructions) until the rice is tender and the liquid is absorbed. Avoid lifting the lid while it simmers.
• Remove the skillet from the heat and fluff the rice gently with a fork.
• Sprinkle 1 cup shredded cheddar cheese evenly over the top. Cover the skillet and let sit 2–3 minutes to allow the cheese to melt.
• Sprinkle chopped fresh cilantro over the finished dish and serve hot.