One-Pot Chicken Fajita Rice

This One-Pot Chicken Fajita Rice is a bold, comforting dinner packed with tender chicken, colorful peppers, rice, beans, and melty cheese. Everything cooks together in one pot for maximum flavor and minimal cleanup, making it perfect for busy weeknights.

Why You’ll Love This Recipe

• True one-pot meal with easy cleanup
• Hearty, cheesy, and full of fajita flavor
• Family-friendly and meal-prep approved
• Uses pantry staples and simple spices
• Naturally halal-friendly

One-Pot Chicken Fajita Rice

One-pot chicken and rice dinner

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Prep Time 15 minutes mins

Ingredients

  

• 1 1/2 lbs boneless skinless chicken breast diced
• 2 tablespoons olive oil divided
• 1 packet 1 oz fajita seasoning mix
• 1 tablespoon butter
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 3 cloves garlic minced
• 1 can 15 oz fire-roasted diced tomatoes
• 1 can 15 oz black beans, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• 2 1/4 cups reduced-sodium chicken broth
• 1 cup dry long-grain white rice
• 1 1/2 cups shredded Mexican blend cheese
• 1/4 cup fresh cilantro minced
• 2 tablespoons fresh lime juice
• 1 can 8 oz corn, drained

Instructions

 

• Heat a large heavy-bottomed pot with a lid over medium-high heat. Add 1 tablespoon olive oil.
• Add diced chicken and sprinkle with fajita seasoning. Cook 6–8 minutes until lightly golden and cooked through. Remove chicken and cover to keep warm.
• In the same pot, add remaining olive oil and butter. Add onion and bell peppers; cook 3–4 minutes until softened.
• Stir in garlic and cook 30 seconds until fragrant.
• Add diced tomatoes, black beans, chili powder, cumin, paprika, coriander, chicken broth, and rice. Stir well.
• Bring to a boil, then cover, reduce heat to low, and simmer 20–23 minutes, stirring halfway through, until rice is tender and liquid absorbed.
• Turn off heat and fluff rice. Stir in cooked chicken, corn, lime juice, cilantro, and 1 cup of cheese.
• Sprinkle remaining cheese on top, cover, and let sit 3–5 minutes until melted. Serve warm.

Notes

Brown rice can be used but will need extra broth and cooking time

Ingredients

• 1 1/2 lbs boneless skinless chicken breast, diced
• 2 tablespoons olive oil, divided
• 1 packet (1 oz) fajita seasoning mix
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• 2 1/4 cups reduced-sodium chicken broth
• 1 cup dry long-grain white rice
• 1 1/2 cups shredded Mexican blend cheese
• 1/4 cup fresh cilantro, minced
• 2 tablespoons fresh lime juice
• 1 can (8 oz) corn, drained

Instructions

1. Heat a large heavy-bottomed pot with a lid over medium-high heat. Add 1 tablespoon olive oil.
2. Add diced chicken and sprinkle with fajita seasoning. Cook 6–8 minutes until lightly golden and cooked through. Remove chicken and cover to keep warm.
3. In the same pot, add remaining olive oil and butter. Add onion and bell peppers; cook 3–4 minutes until softened.
4. Stir in garlic and cook 30 seconds until fragrant.
5. Add diced tomatoes, black beans, chili powder, cumin, paprika, coriander, chicken broth, and rice. Stir well.
6. Bring to a boil, then cover, reduce heat to low, and simmer 20–23 minutes, stirring halfway through, until rice is tender and liquid absorbed.
7. Turn off heat and fluff rice. Stir in cooked chicken, corn, lime juice, cilantro, and 1 cup of cheese.
8. Sprinkle remaining cheese on top, cover, and let sit 3–5 minutes until melted. Serve warm.

Tips & Tricks

• Use a heavy pot to prevent sticking and ensure even cooking
• Stir halfway through to keep rice from clumping
• Add jalapeño or extra chili powder for more heat
• Swap Mexican blend cheese with cheddar or Monterey Jack

Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: One-pot stovetop
• Cuisine: Tex-Mex
• Difficulty: Easy
• Dietary Notes: Halal-friendly, gluten-free

Notes

• Brown rice can be used but will need extra broth and cooking time
• Serve with avocado slices or sour cream on the side
• Great for leftovers and meal prep

Nutrition (Approximate, per serving)

• Calories: 520
• Protein: 38g
• Carbohydrates: 45g
• Fat: 22g

FAQ

Can I make this ahead of time?
Yes, it reheats very well and tastes even better the next day.

Can I use chicken thighs instead?
Absolutely, boneless skinless thighs work great.

Is this recipe spicy?
It’s mild to medium. Adjust chili powder to taste.

Can I freeze it?
Yes, freeze cooled portions up to 2 months.

What rice works best?
Long-grain white rice gives the best texture.

Storage

• Refrigerator: Up to 4 days in an airtight container
• Freezer: Up to 2 months
• Reheating: Microwave or stovetop with a splash of broth

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Conclusion

This One-Pot Chicken Fajita Rice delivers big Tex-Mex flavor with simple ingredients and minimal effort. It’s cozy, cheesy, and satisfying, a guaranteed hit for weeknight dinners or make-ahead meals.