One Pan Chicken Fajita Rice
The ultimate comfort food, One Pan Chicken Fajita Rice is a flavorful and easy weeknight dinner that brings the zest of Mexican cuisine right to your table. With juicy chicken, vibrant veggies, and creamy cheese, it's a dish that promises to satisfy your cravings and make dinner time a breeze.
Equipment
- Mixing Bowl
- Frying Pan
- Skillet
- Saucepan
- Cutting Board
- Large Pot
Ingredients
- 3 tablespoons Unsalted Butter divided
- 1/2 cup White Onion diced
- 1/2 cup Red Bell Pepper diced
- 1/2 cup Green Bell Pepper diced
- 1 clove Garlic minced
- 1 cup Long-Grain White Rice
- 2 ¾ cups Low-Sodium Chicken Broth
- 1/4 cup Sour Cream
- 2 cups Rotisserie Chicken
- 1 can Diced Green Chiles (4.5 ounces)
- 1 tablespoon Lime Juice juice of one lime
- 1 teaspoon Salt
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder
- Cilantro for garnish, optional
- 1 cup Shredded Cheddar Cheese
- Sour Cream
- Guacamole
- Diced Tomato
- Cilantro
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat. You'll notice the butter starting to foam. This is your cue to add the diced onion and the bell peppers. Sauté them for about a couple of minutes until they start to soften, releasing their delightful aromas.
- Next, add the minced garlic and cook for an additional minute, stirring constantly to prevent it from burning. The garlic should become fragrant and will enhance the flavors of the vegetables.
- Push the vegetables to one side of the pan. In the open space, add the remaining 1 tablespoon of butter and allow it to melt. Once melted, add the rice to the pan and toast for about 1 to 2 minutes. You want the rice to absorb the buttery flavors and start turning opaque.
- Pour in the chicken broth, sour cream, and the shredded rotisserie chicken. Then, add the diced green chiles, lime juice, salt, ground cumin, and chili powder. Stir everything together until well combined and bring the mixture to a boil. This will give you the chance to see those beautiful colors come together.
- Once it reaches a boil, reduce the heat to a simmer. Cover the skillet and let it cook for about 15 to 20 minutes. You’ll want to keep an eye on it, checking occasionally to see if the rice needs more broth. The goal is tender rice that absorbs all those fantastic flavors.
- After cooking, remove the lid and sprinkle the shredded cheddar cheese on top. Cover again to allow the cheese to melt, creating a gooey topping that everyone will love. You should see the cheese bubbling when it’s ready!
- Finally, it's time to garnish. Top your One Pan Chicken Fajita Rice with fresh cilantro, a dollop of sour cream, and optional toppings like guacamole and diced tomatoes. Serve immediately while it's still warm!
Notes
For best results, store leftovers in an airtight container for up to three days. Reheat gently on the stove or in the microwave. You can also freeze portions for later use, making this a great meal prep option!