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lightly orange seasoned rice with cooked skinless chicken breast chunks, broad soft red and green bell pepper strips and onion under a thin melted white Monterey Jack layer in a plain bowl, with no lime wedge or garnish
Rachel Kim

One Pot Chicken Fajita Rice

Fajita rice needs recognizable strips of pepper and onion, so cut them thicker than you would for a soup base and give them a short start with the chicken. Cumin, smoked paprika and lime make the pot taste different from plain chicken and rice; keep the cheese to a thin layer melted under the lid so it doesn't hide the vegetables or turn the rice into a sticky cheese paste before you can fluff it.
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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 a 5-quart Dutch oven over medium-high heat. Add chicken, cumin, paprika, chili powder and salt and cook for 4 minutes, stirring occasionally.
  2. Add peppers and onion and cook for 4 minutes. Stir in garlic and rice for 1 minute.
  3. Pour in broth and scrape the bottom clean. Bring to a simmer, cover tightly and reduce the heat to low.
  4. Cook for 18 to 20 minutes until rice is tender and chicken reaches 165°F. Remove from the heat and rest covered for 5 minutes.
  5. Fold in lime juice gently, scatter Monterey Jack over the surface and cover for 2 minutes to melt. Serve in 4 portions with the pepper strips distributed evenly.