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One Pot Chicken Fajita Rice on a plate
Rachel Kim

One Pot Chicken Fajita Rice

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless chicken breast cut into 1-inch pieces
  • 1 tbsp neutral oil
  • 1 red bell pepper cut into 1/2-inch strips
  • 1 green bell pepper cut into 1/2-inch strips
  • 1 medium yellow onion sliced
  • 2 garlic cloves minced
  • 1 cup dry long-grain white rice rinsed and drained
  • 1 3/4 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 3/4 tsp fine salt
  • 2 tbsp fresh lime juice
  • 2 oz Monterey Jack cheese grated

Method
 

  1. Heat oil in 5-quart Dutch oven over medium-high. Cook chicken, cumin, paprika, chili powder, and salt 4 minutes, stirring occasionally.
  2. Cook peppers and onion 4 minutes; stir garlic and rice 1 minute.
  3. Add broth; scrape bottom clean. Simmer, cover tightly, and reduce to low.
  4. Cook 18 to 20 minutes until rice tender and chicken 165°F. Remove from heat; rest covered 5 minutes.
  5. Gently fold in lime juice; scatter Monterey Jack and cover 2 minutes to melt. Serve 4 portions with peppers evenly distributed.