why make this recipe
This Chicken Fajita Rice is quick, tasty, and one-pan. It saves time and gives a full meal with protein, rice, and veggies. It works well for weeknights. Try it when you want a warm, simple dinner. You can also try a different rice chicken dish like Lemon Herb Chicken and Rice Pilaf for more ideas.
introduction
This recipe mixes cooked chicken, bell peppers, onion, and rice in one pan. The spices bring a mild fajita flavor. The meal is filling and easy to make with pantry staples. It uses simple steps and clean-up is fast.
how to make Chicken Fajita Rice
Heat oil, cook the sliced chicken until brown. Add onion, bell pepper, and garlic and cook until soft. Stir in rice, broth, and spices. Cover and simmer until the rice is done. Fluff and add cilantro. For a slightly different flavor try a paprika-style bake like this Paprika Chicken and Rice Bake.
Ingredients :
1 lb chicken breast, sliced
1 bell pepper (red, green, or yellow), sliced
1 onion, sliced
2 cloves garlic, minced
1 cup rice
2 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Olive oil
Fresh cilantro (for garnish)
Directions :
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken and cook until browned.
- Stir in onion, bell pepper, and garlic; cook until vegetables are soft.
- Add rice, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until rice is cooked.
- Fluff rice with a fork and garnish with fresh cilantro before serving.
how to serve Chicken Fajita Rice
Serve hot from the pan. Add a squeeze of lime or extra cilantro if you like. It goes well with sour cream, salsa, or shredded cheese on the side. Serve with a simple green salad or beans for a full meal.
how to store Chicken Fajita Rice
Cool the rice to room temperature. Put it in an airtight container. Store in the fridge for up to 3–4 days. To reheat, add a splash of water and warm in a pan or microwave until hot. You can also freeze for up to 2 months in a freezer-safe container; thaw in the fridge before reheating.
tips to make Chicken Fajita Rice
- Cut chicken and vegetables to similar sizes for even cooking.
- Rinse rice if you want less starch.
- Use low-sodium broth to control salt.
- Do not lift the lid while rice cooks; keep steam inside.
- Taste at the end and add salt or more chili powder if needed.
variation (if any)
- Use brown rice: add more broth and cook longer.
- Swap chicken for shrimp or sliced beef.
- Add corn or black beans for more texture.
- Make it spicy: add chopped jalapeño or cayenne.
FAQs
Q: Can I use leftover cooked chicken?
A: Yes. Add cooked chicken later in step 4 just to warm it through.
Q: What rice is best to use?
A: White long-grain rice cooks well in this recipe. Adjust time for other rices.
Q: Can I make this vegetarian?
A: Yes. Use vegetable broth and add extra beans or tofu instead of chicken.
Q: Do I need to brown the chicken first?
A: Browning adds flavor, but you can cook the raw chicken with the vegetables if you prefer.
Conclusion
For a quick, one-pan dinner, try this Chicken Fajita Rice recipe. For another skillet take on this dish, see Chicken Fajita Rice Skillet – I Wash You Dry: https://iwashyoudry.com/chicken-fajita-rice-skillet/.
Chicken Fajita Rice
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken and cook until browned.
- Stir in onion, bell pepper, and garlic; cook until vegetables are soft.
- Add rice, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until rice is cooked.
- Fluff rice with a fork and garnish with fresh cilantro before serving.