Instructions

• If not already done, cut 1 pound boneless skinless chicken thighs into bite-sized pieces. Dice 1 medium red bell pepper, 1 medium green bell pepper, and ½ medium yellow onion. Mince 3 cloves garlic and chop fresh cilantro for garnish. Measure out your spices and other ingredients so they’re ready.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
• Add the chicken pieces to the hot skillet. Sprinkle half of the fajita seasoning over the chicken. Cook, stirring occasionally, about 5–7 minutes, until the chicken is browned and cooked through.
• Add the diced red and green bell peppers, diced onion, and minced garlic to the skillet with the chicken.
• Sprinkle the remaining fajita seasoning, 1 tablespoon smoked paprika, and 1 teaspoon garlic powder over the vegetables and chicken. Season with salt and pepper to taste.
• Add 1 tablespoon tomato paste and stir to combine. Sauté the mixture for 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 well with the chicken and vegetables so the rice is coated.
• Pour in 2 cups low-sodium chicken broth and ½ cup heavy cream. Stir once to combine, then bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 18–20 minutes (or according to your rice package instructions), until the rice is tender and the liquid is absorbed. Do not stir while simmering.
• Remove the skillet from the heat. Fluff the rice gently with a fork, then sprinkle 1 cup shredded cheddar cheese evenly over the top. Cover the skillet again and let sit 2–3 minutes, until the cheese melts.
• Sprinkle chopped fresh cilantro over the skillet. Taste and adjust salt and pepper if needed, then serve hot.