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
• Caprese Chicken Skillet
• One-Pan Mexican Chicken and Rice
• 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

4.29 from 39 votes

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!

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 6 servings

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.

Serving: 6g, Calories: 308kcal, Carbohydrates: 12g, Protein: 30g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 862mg, Potassium: 188mg, Fiber: 1g, Sugar: 2g, Vitamin A: 673IU, Vitamin C: 22mg, Calcium: 104mg, Iron: 1mg

Cuisine: Mexican

Course: Main Course

Author: Christy Denney