One-Pan Chicken Fajita Rice
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
308 kcal
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Course
Main Course
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Cuisine
Mexican
One-Pan Chicken Fajita Rice
Description
This recipe starts by sautéing diced onion and bell peppers with garlic in butter until softened. Toasting the rice in butter briefly adds a nutty depth before adding chicken broth, sour cream, cooked chicken, diced green chiles, lime juice, and seasonings. The mixture cooks covered until the rice is tender and flavorful from the aromatics and broth.
After cooking, shredded cheddar cheese is sprinkled on top and melted under the lid, adding richness and a creamy texture contrast. Fresh garnishes like sour cream, guacamole, diced tomato, and cilantro enhance freshness and complement the bold flavors of cumin, chili powder, and lime.
This dish serves as a hearty main course that combines protein, vegetables, and rice in one easy skillet meal. It is designed for convenience without sacrificing the layered savory-tangy flavor profile typical of chicken fajitas.
Ingredients
- 3 tablespoons unsalted butter divided
- sour cream diced tomato
- guacamole
- tomato
- cilantro
- 1/2 /2 onion about 1/2 cup, white, diced
- 1/2 /2 red bell pepper about 1/2 cup, diced
- 1/2 /2 green bell pepper about 1/2 cup, diced
- 1 clove garlic minced
- 1 cup long-grain white rice
- 2 ¾ cup chicken broth low-sodium
- 1/4 /4 cup sour cream
- 2 cups rotisserie chicken
- 1 (4.5 ounce) can diced green chiles Old El Paso brand
- lime juice about 1 tablespoon, juice of one lime
- 1 teaspoon salt
- 1/2 /2 teaspoon cumin ground
- 1/2 /2 teaspoon chili powder
- cilantro optional, for garnish
- 1 cup cheddar cheese shredded
Toppings:
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 308kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 862mg | 36% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 673IU | 13% |
| Vitamin C | 22mg | 24% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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