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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.
Print Recipe
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.