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!

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 One-Pan Chicken Fajita Rice 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
• One-Pan Mexican Chicken and Rice
• One-Pan Cheesy Chicken, Broccoli, and Rice
• One-Pan Ham and Rice Skillet
• One-Pan Monterey Chicken Pasta
• Creamy Chicken Noodle Skillet
• One-Pot Bacon Broccoli Pasta

Print

4.5 from 24 votes

Yield: 6 servings

One-Pan Chicken Fajita Rice

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

This One-Pan Chicken Fajita Rice is an easy Mexican dinner ready in under 30 minutes. Chicken, rice, cheese, peppers, guacamole, and sour cream make this One-Pan Chicken Fajita Rice a winner!

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 3/4 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

1. 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.

2. 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. 

3. 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. 

4. Sprinkle with cheese and cover with lid to melt the cheese. 

5. Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately.

Author: Christy Denney

Course: Main Course

Cuisine: Mexican

Keyword: chicken fajita rice recipe, one-pan chicken fajita rice, one-pan chicken fajita rice recipe

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