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Homemade One-Pan Chicken Fajita Rice recipe photo

One-Pan Chicken Fajita Rice

This One-Pan Chicken Fajita Rice is a flavor-packed, easy-to-make dish that's perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 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 minced garlic
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1/4 cup sour cream
  • 2 cups rotisserie chicken shredded
  • 1 can Old El Paso diced green chiles (4.5 ounce)
  • 1 tablespoon lime juice of one
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup shredded cheddar cheese
  • Cilantro for garnish (optional)
  • Additional toppings sour cream, guacamole, diced tomato, cilantro

Equipment

  • Large skillet or sauté pan
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Serving spoon

Method
 

Cooking Steps:
  1. In a large skillet, melt 1 tablespoon of the unsalted butter over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes, until the vegetables are tender and the onion is translucent. Add the minced garlic and cook for an additional minute until fragrant.
  2. Stir in the long-grain white rice, ensuring it gets coated with the butter and mixed with the sautéed vegetables.
  3. Carefully add the chicken broth, salt, ground cumin, and chili powder to the pan. Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet. Allow it to simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
  4. Once the rice is tender, stir in the shredded rotisserie chicken, diced green chiles, and the juice of one lime. Mix everything thoroughly, allowing the chicken to heat through. Cook for an additional 3-5 minutes.
  5. Remove the skillet from heat and stir in the remaining 2 tablespoons of unsalted butter and the sour cream, mixing until everything is creamy and well combined. Top with shredded cheddar cheese, covering the pan until the cheese melts.
  6. Garnish your One-Pan Chicken Fajita Rice with fresh cilantro if desired. Serve with your favorite toppings like sour cream, guacamole, and diced tomatoes.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze portions in freezer-safe containers for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.