One-Pan Chicken Fajita Rice
A cozy meal bursting with Southwest flavor, featuring juicy rotisserie chicken, sweet bell peppers, and fluffy rice, all in one pan for easy cleanup.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Ingredients
- 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 Garlic minced
- 1 cup Long-Grain White Rice
- 2.75 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 ounces)
- 1 tablespoon Lime Juice about one lime
- 1 teaspoon Salt
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder
- 1 cup Shredded Cheddar Cheese
- Cilantro for garnish (optional)
- Sour Cream, Guacamole, Diced Tomato for serving
Instructions
- Melt 2 tablespoons of the butter in a large skillet or sauté pan over medium heat.
- Add the diced onion, red bell pepper, and green bell pepper. Sauté for 4–5 minutes until softened and aromatic.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the rice to the skillet and toast it for 1–2 minutes, stirring occasionally so it doesn’t stick or burn.
- Pour in the chicken broth and sprinkle in the salt, cumin, and chili powder. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and simmer for 15–18 minutes, or until the rice is tender and most of the liquid is absorbed.
- Stir in the shredded rotisserie chicken, diced green chiles, and remaining tablespoon of butter. Fold in the sour cream and lime juice. Mix gently to combine everything well and heat the chicken through.
- Sprinkle the shredded cheddar cheese evenly over the top. Cover for 2–3 minutes until the cheese melts.
- Garnish with fresh chopped cilantro (if desired) and serve with extra toppings such as sour cream, guacamole, and diced tomato.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove with a splash of broth or water.