One Pan Chicken Fajita and Rice Skillet

0 Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4–5 minutes, stirring occasionally, until browned on the outside. The chicken doesn't need to be completely cooked through yet. Season with salt and pepper.
1 Add the sliced onion and bell peppers to the same skillet. Cook for 3–4 minutes until they begin to soften.
2 Add the fajita seasonings. Mix well then stir the uncooked rice into the vegetables and cook for about 1 minute, allowing the rice to lightly toast.
3 Pour in the chicken broth and add the tomato sauce. Stir everything together, scraping up any browned bits from the bottom of the skillet.
4 Bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and simmer for about 18–20 minutes, or until the rice is tender and the chicken is cooked through. Avoid lifting the lid too often while the rice cooks.
5 Remove the skillet from the heat and let it rest, covered, for about 5 minutes. Fluff the rice with a fork and squeeze fresh lime juice over everything.
6 Sprinkle shredded cheese over the top, if desired, and cover for another minute or two until melted. Top with fresh cilantro, avocado, salsa, sour cream, or your favorite fajita toppings. Serve with lime wedges. Enjoy!