Description
Chicken Fajita Rice is a bold and easy one pan dinner made with juicy seasoned chicken, tender bell peppers, onions, and fluffy rice cooked in a savory fajita style broth. This chicken fajita rice recipe is perfect for busy weeknights, meal prep, and anyone craving a simple Mexican inspired chicken and rice dinner packed with flavor.
Ingredients
2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts, cut into bite sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
3 cloves garlic, minced
1 1/2 cups long grain white rice
3 cups chicken broth
1 tablespoon tomato paste
1 cup canned diced tomatoes, drained
1 cup frozen corn
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1 cup shredded cheddar or Mexican blend cheese, optional
Instructions
1. Heat the olive oil in a large deep skillet over medium high heat. Season the chicken with salt, black pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder.
2. Add the chicken to the skillet and cook for 5 to 6 minutes until lightly browned and nearly cooked through. Transfer it to a plate.
3. In the same skillet, add the sliced red bell pepper, green bell pepper, and onion. Cook for 4 to 5 minutes until softened.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the uncooked rice and stir for 1 minute so it toasts lightly in the pan.
6. Stir in the tomato paste, then pour in the chicken broth. Add the drained diced tomatoes and frozen corn, mixing until everything is evenly combined.
7. Return the chicken and any juices to the skillet. Bring the mixture to a gentle boil.
8. Reduce the heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
9. Remove the lid and fluff the rice with a fork. Stir in the lime juice and chopped cilantro.
10. Sprinkle cheese over the top if using, cover for 1 to 2 minutes to melt, then serve warm.
Notes
Use long grain white rice for the best texture since it stays fluffy and absorbs the broth well without getting sticky.
Slice the peppers and onions evenly so they soften at the same rate and blend nicely into the skillet.
For extra flavor, serve with lime wedges, avocado, sour cream, or jalapenos right before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 4g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 78mg