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One-Pot Chicken Fajita Rice

One-pot chicken and rice dinner
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Prep Time 15 minutes

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