One-Pan Chicken Fajita Rice
One-Pan Chicken Fajita Rice is an easy one-pan Mexican dinner ready in under 30 minutes. Chicken, rice, cheese, peppers, guacamole, and sour cream make this chicken recipe a winner!
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One-Pan Chicken Fajita Rice
My birthday is coming up and all I want for my birthday is some really good Mexican food.
If I had to eat one thing for the rest of my life it would be guacamole and chips. In fact, I recently had a birthday and my husband knew the only thing he had to do was get me some guac and chips stat!
I was inspired to make this chicken dish because I had some gorgeous red and green bell peppers staring me in the face and I had to use them.
Not to mention I had to put guacamole on something other than my chips for dinner although to be honest I would totally be down for that.
Start by softening up your veggies in a little butter. The key to really good rice is to toast it for a couple of minutes before adding your liquid.
Since this is a Mexican rice dish we adding some cumin and chili powder for some spice.
A unique way of cooking the rice is to add a little sour cream to the chicken broth while cooking to make it nice and creamy.
I added some diced green chiles for a little kick.
The result, creamy delicious Chicken Fajita Rice!
Um, yes and yes! Especially since it’s a one-pan dinner! Great with some Horchata.
ONE-PAN RECIPES
- One-Pan Beef Burrito Skillet
- One-Pan Chicken Enchilada Skillet
- Caprese Chicken Skillet
- One-Pan Mexican Chicken and Rice
- Sheet Pan Chicken Fajitas
- One-Pot Chicken Spaghetti
- One-Pan Cheesy Chicken, Broccoli, and Rice
- Creamy Chicken Noodle Skillet
- One-Pan Ham and Rice Skillet
- One-Pan Monterey Chicken Pasta
- Chicken, Black Beans and Rice Bake
- One-Pot Bacon Broccoli Pasta
One-Pan Chicken Fajita Rice
Ingredients
- 3 tablespoons unsalted butter, divided
- 1/2 white onion, diced, about 1/2 cup
- 1/2 red bell pepper, diced, about 1/2 cup
- 1/2 green bell pepper, diced, about 1/2 cup
- 1 clove minced garlic
- 1 cup long-grain white rice
- 2 ¾ cup low-sodium chicken broth
- 1/4 cup sour cream
- 2 cups rotisserie chicken
- 1 (4.5 ounce) can Old El Paso diced green chiles
- juice of one lime, about 1 tablespoon
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- cilantro for garnish, (optional)
- 1 cup shredded cheddar cheese
Toppings:
- sour cream, guacamole, diced tomato, cilantro
Instructions
- In a large skillet, melt 2 tablespoons of butter. Add the onion and bell peppers and cook for a couple of minutes or until they start to get soft. Add the garlic and cook for 1 minutes.
- Push the vegetables to one side of the pan and melt the remaining 1 tablespoon of butter. Add the rice to the butter and toast for 1-2 minutes.
- Add the chicken broth, sour cream, chicken, diced chiles, lime juice, seasonings (salt, cumin, chili powder). Bring mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until rice is tender. You can add more broth as needed if the rice is not done yet.
- Sprinkle with cheese and cover with lid to melt the cheese.
- Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately.
