Cheesy Chicken Fajita Skillet

My kids love fajitas and I always serve the chicken and peppers with rice and cheese on the side. This time, I decided to throw everything in one pan to see how things went. They went incredibly well! 

I love to use my cast iron skillet for this dish - it's pretty AND it's oven-proof, so if I feel like melting the cheese under the broiler, I can easily go from the stove-top to the oven to the table! 

Cheesy Chicken Fajita Skilleet

1 cup water
1/2 cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon molasses
2 teaspoons liquid smoke
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Dash of hot sauce, or more to taste
1 tablespoon olive oil
1 pound boneless skinless chicken breast, cut into 2-inch pieces
1/2 cup rice
1 green bell pepper, seeded and cut into thin strips
1/2 cup shredded cheddar cheese (I prefer sharp, but mild works too)

In a medium bowl, whisk together the water, soy sauce, Worcestershire sauce, molasses, liquid smoke, vinegar, chili powder, cumin, onion powder, garlic powder, black pepper, and hot sauce. Set aside. 
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Add the rice to cook for 1 minute (toasted rice tastes better!). Add the liquid ingredients and bring to a simmer. Reduce the heat to low, cover (use foil if you don't have a lid) and cook for 15 minutes. Stir in the bell pepper and cook for 3 to 5 more minutes, until the liquid is absorbed. Top with the cheese and heat until cheese melts (you can also place the pan under the broiler to melt the cheese and give it a golden brown, bubbly look). 
Serve hot!

Serves 4