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posted by Christy Denneyon Apr 22, 2023 (updated Apr 24, 2024) 77 comments »
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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 chicken dish 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
- Sheet Pan Chicken Fajitas
- One-Pot Chicken Spaghetti
- 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
4.42 from 50 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 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes 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
All Recipes Cheese Chicken Cinco De Mayo Gluten-Free Main Dishes Mexican One Pan Rice
originally published on Apr 22, 2023 (last updated Apr 24, 2024)
77 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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77 comments on “One-Pan Chicken Fajita Rice”
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Margie — Reply
This was a big hit in my family. Definitely a keeper.
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Christy Denney — Reply
Thank you!
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Kris — Reply
I had one chicken breast so I cubed it and cooked it with the veggies and I also added 1 can of pinto beans, drained. I substituted the cheddar cheese with cubed Velveeta and added it when the rice was cooked and hot. I stirred it in and it was super creamy.
Instead of a can of chilies I used the chipotle flavor of the Better Than Bullion mixed with chicken base. I loved this!-
Christy Denney — Reply
Thank you!!
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Tracy — Reply
We made this two days ago, and we loved it. The flavor was good, and my kids have been eating it for school lunches. I would love to try and figure out how to make this with brown rice.
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Christy Denney — Reply
I think you could definitely make with brown rice. Just might need more liquid and longer cooking time
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Nelia brilhante — Reply
Delicious recipe how can I order your book
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Christy Denney — Reply
easiest way is amazon – look for Scrumptious
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Kate — Reply
I made this with brown rice trying to be slightly healthy, that was a mistake. I don’t know what I did wrong but even after 40 minutes of cooking with plenty of liquids the rice still wasn’t cooked. Yummy recipe just next time I’ll use white rice! I love your site and use it constantly!
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Christy Denney — Reply
Thank you. Yes, brown rice is a little trickier. Would need longer but I would have to test it to see.
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Nancy Regitz — Reply
Can you tell me the calorie count per serving? Looks great, BTW!
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Sandy — Reply
This was delicious., crowd loved it. Leftovers the next day we’re actually better. Flavors had blended more and dish did not dry out! One of those dishes that can be made a day ahead to make entertaining so easy. Guests all asked for recipe.
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Christy Denney — Reply
Thank you!
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Sandy — Reply
I meant to give 5 stars
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Tami — Reply
Oh my….this was so tasty. I used some chicken I had previously cooked, sauteed the onion and peppers and browned rice in the small skillet, then added all items except sour cream to the IP….it came out amazing. Added the sour cream after it was done. Thank you so much for the awesome recipe.
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Christy Denney — Reply
You’re welcome!
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Beth — Reply
This was excellent! Super easy & super quick, perfect summer meal with tons of flavor. My entire family loves it, thanks for another winning recipe!
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Christy Denney — Reply
Thank you!
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Caitlen — Reply
Okay this is my new weeknight favorite dish! I was out of chicken and substituted with ground turkey (cooked the ground turkey in separate pan prior to starting the recipe and used 2 cups like suggested for the chicken). I also doubled the amount of cumin and chili powder as well as added crushed red pepper flakes (about 1/2 a teaspoon) since my boyfriend and I love the spice! I can’t wait to try with actual rotisserie chicken next time, this truly is a great recipe!
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Christy Denney — Reply
Thank you!
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Ashley V — Reply
This was delicious, i alreadt had chicken breast so i cut them in cubes and marinated with McCormick fajita seasoning and followed the rest of the recipe and it qas delicious. My husband and 7 year old daugther loved it.
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Hannah — Reply
Sorry, you add the sour cream and then boil it? It doesn’t curdle and separate?
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danita Jo watson — Reply
Just found this recipe. I followed it exactly, although i added more cheese. DELICIOUS!!! This gets added to the recipe box favorites of mine. Hubby says to please make again. So good leftover and put in a large tortilla for a yummy burrito!!!
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Carolyn — Reply
Amazing, even if I forgot the cheese.
Can this be frozen…?
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Christy Denney — Reply
I’ve never tried freezing it but all of the ingredients should be able to be frozen.
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Don Hooper — Reply
We make something similar using cauliflower (riced) instead of rice it is with lower calories.
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June Menzies — Reply
Made this for dinner tonight .. It was ” absolutely delicious ” .. this recipe is a keeper ! I had read over the previous comments and I too decided to double the spices and garlic and it was so good. Thank you for sharing this wonderful recipe 🙂
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Christy Denney — Reply
Glad you did. Enjoy!
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Katie — Reply
I made this and thought it was delicious! The only thing I did differently was use a whole red bell pepper instead of 1/2 red & 1/2 green and I used taco seasoning becaue I didn’t have cumin and chili powder. Both my husband and 2 year old liked it and the left overs still tasted good the following day.
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Christy Denney — Reply
So glad you loved it!
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Sarah Peterson — Reply
Made this tonight. So easy and good! My super picky son even ate it!
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Christy Denney — Reply
Well that sounds like a success!
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Sandy — Reply
Awesome! Going to try it topped with pepper jack next
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Christy Denney — Reply
So glad you liked it!
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Bev Kloppenburg — Reply
Just made this for my son and daughter in law. What a hit, just delicious. Easy to make and love that it uses leftover chicken.
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Christy Denney — Reply
Thanks Bev!!
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Kpasa — Reply
I made this with cauliflower rice. I used about a cup of chicken broth and I think even that was too much as I had to drain some of the liquid. I too would double the spices next time.
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Christy Denney — Reply
Yes cauliflower rice won’t soak up the liquid like regular rice would.
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Tammy — Reply
Do you rinse the rice before cooking?
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Chris Farrell — Reply
Is there a lower sodium recipe for this?
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Kathy — Reply
I made this Nd loved it!!! I need to make it but one person does not like sour cream Can this be made without sour cream? Or what can be substituted?
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Christy Denney — Reply
You can do it without sour cream. It’s just a topping but I think it needs it.
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Patty — Reply
I cooked this for dinner this evening and it’s amazing I added some red pepper flakes cuz we like a little spicier other than that that’s all I did to it and it was delicious. I love one pan easy meals so please keep posting thank you.
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Christy Denney — Reply
Thank you! You made my day.
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k — Reply
Everyone at my house loved this! It was quick and easy and tasted great. Leftovers were great too! We’ve had it a couple of times now and I think it’ll be in our regular rotation. I’ve only had canned chicken on hand so far and it’s turned out great!
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Christy Denney — Reply
Thank yoU!. Canned chicken works great!
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Dawn — Reply
Awesome. Thank you for sharing your recipe. I doubled the recipe and everyone loved it, even my picky 16 year old.
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Christy Denney — Reply
Thank you!
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Marian Ditzel — Reply
This looks wonderful! Just need your help with putting in brown rice instead of white. How would I need to adjust times, please? TIA
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Christy Denney — Reply
Brown rice takes like 40 minutes to cook so you could adjust accordingly.
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Alaina Musick — Reply
This is amazing!!! Definitely in the rotation at our house!
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Christy Denney — Reply
Thank you!
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Betty G. Taylor — Reply
Gurl!!!!! This is one of the most AWESOME meals I have fixed in a long time, esp. considering how fast it is to make!!! My hubby and I BOTH absolutely loved it!! I told him “I’m gonna have to start following that Girl who ate Everything” a little closer!!..LOL…She knows her stuff…Next I want to make the Tamale Chicken Bake..I’m betting he will like it just as well. Thanks so much for such Yummy recipes!
Betty-
Christy Denney — Reply
Thank you thank you!
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Aimee — Reply
Did you make itbwith one cup of dry rice? Or is it one cup after its cooked? I made this tonight and it seems like I used too much rice. Thank you
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Christy Denney — Reply
Dry rice for sure!
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Jamie — Reply
Do you think I could replace the rice with Cauliflower rice?
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Christy Denney — Reply
Absolutely!!
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Brenda — Reply
Wondering about using the cauliflower rice. & cook time & broth… thinking won’t take as much broth & cook time not as long.. as anyone tried it?
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Viet Anh Auto — Reply
wow! This looks really realyy delicious! when I have free time, I’ll make it.
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lilly — Reply
I tried this dish. the restlt was it tasted fine. But we decided it needed much more flavor (spice). I even donbled the cumin and chili powder. If I make this again I’d put in a little more garlic and definately add more chili and cumin, maybe 2-3 teaspoons of each. I might add a jalapeno with the peppers and onions. I think the cheese would also be good too.
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Christy Denney — Reply
Oh I’m sorry you felt that way.
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Kelly — Reply
There’s nothing better than a yummy, one-pot meal. This looks delish. Thanks so much for sharing I can’t wait to try!
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Christy Denney — Reply
Thank you!
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nusantarapost — Reply
You didn’t add the cheese …
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Teresa — Reply
This recipe is AMAZING!!!!!!Such a huge hit with the hubby!!😋😊👍😄it is a keeper!! So yummy and delicious! A complete meal in one!
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Christy Denney — Reply
Thank you!
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Joy — Reply
You didn’t add the cheese …
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Christy Denney — Reply
Thanks for catching that.
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Megan @ Meg's Meal Planning — Reply
Looks delicious! I like your idea to cook the rice with sour cream. I usually cook it in chicken stock for more flavor.
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Carol Unger — Reply
The recipe doesn’t mention the cheese. Thanks
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Shawnna Griffin — Reply
hey girl- This is right up my alley! yummy!
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Christy Denney — Reply
Thanks!
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Margaret Wagner — Reply
What is the nutritional content and also smart Points?
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Eileen — Reply
Looks delish! Any reason not to use fajita seasoning as the spice?
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Christy Denney — Reply
You definitely could. I was just using spices I had on hand.
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Paige — Reply
This looks amazing! What a delicious and easy weeknight meal!
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