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One Pot Chicken Fajita Rice

One Pot Chicken Fajita Rice - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-size strips
  • 1 tablespoon olive oil (plus 1 teaspoon if needed)
  • 1 large yellow onion, thinly sliced
  • 3 bell peppers (any colors), thinly sliced
  • 3 cloves garlic, minced
  • 1.5 cups long-grain white rice, rinsed until water runs clear
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 2.5 cups low-sodium chicken broth
  • 1 tablespoon fresh lime juice (plus extra wedges for serving)
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, to taste)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup corn kernels (frozen or canned, drained; optional)
  • 1/4 cup chopped fresh cilantro (optional, for garnish)
  • Shredded cheese, sour cream, avocado, green onions (optional toppings)

Instructions
 

  • Season the chicken: In a bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne (if using), salt, and pepper. Toss with the chicken until evenly coated.
  • Sear the chicken: Heat 1 tablespoon olive oil in a large, heavy pot or deep skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes, stirring once, until lightly browned. It doesn’t need to be fully cooked. Transfer to a plate.
  • Cook the veggies: If the pot looks dry, add 1 teaspoon oil. Add sliced onion and bell peppers. Cook 4–5 minutes, stirring, until crisp-tender with a few charred edges. Stir in minced garlic and cook 30 seconds until fragrant.
  • Add rice and toast: Stir in the rinsed, drained rice and cook 1 minute to lightly toast. This helps keep the grains separate.
  • Build the base: Pour in the diced tomatoes with juices and the chicken broth. Scrape the bottom of the pot with a spoon to release any browned bits. Return the chicken and any accumulated juices to the pot. Stir to combine.
  • Simmer: Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 18–20 minutes. Avoid lifting the lid. The rice should be tender and most liquid absorbed.
  • Finish: Remove from heat. Stir in corn (if using) and lime juice. Cover and let rest 5 minutes. Fluff with a fork. Taste and adjust salt, pepper, or lime.
  • Garnish and serve: Top with chopped cilantro, and add your favorites like shredded cheese, avocado slices, a dollop of sour cream, or extra lime wedges.