Last Updated on 15 December 2024 by cooksimply
When it comes to weeknight dinners, few meals hit the sweet spot of being quick, easy, and incredibly tasty. One pot meals are a lifesaver for busy people including parents who want a filling and delicious meal that can be on served up to hungry kids without any fuss and tons of preparation. If you’re looking for a dish that ticks all these boxes while packing a flavour punch, look no further than one pot chicken fajita rice. What’s great about this, is that not only is it a matter of just throwing a handful of ingredients in a pan and letting the hob do all the hard work, but the whole family will really enjoy it too!
My kids favourite question on a daily basis is: “What’s for dinner tonight?”, and when I tell them it’s fajita chicken rice, their eyes light up! My harshest critics at home give me rave reviews and I’m always happy to oblige as it’s not only a healthy and easy meal, but a great way to get some much-needed vegetables into them, without them noticing much! For me, that’s a win win!
What is in this one pot fajita chicken and rice?
If you love Mexican recipes and fajitas with juicy chicken wrapped in fluffy corn tortillas, then imagine those flavours of spices alongside onions and sizzling red onion and red and green bell peppers in an all-encompassing hot dinner, that includes chicken thighs, tomatoes, black beans and tender rice and melted cheese. And you don’t even have to make your own fajita seasoning, as I use readymade ones from the supermarket, which are widely available.
One-pot chicken fajita rice is a dish that offers the best of both worlds: it’s simple enough for a quick weeknight dinner but delicious enough to serve to dinner guests, too. With its bold spices, tender chicken, and fluffy rice all coming together in a single pot, it’s a meal that’s sure to become a regular in your dinner rotation. Plus, with only one pot to clean afterwards, you’ll have more time to relax and enjoy your evening. So the next time you need a delicious, hassle-free meal, give this recipe a try.
What ingredients are needed
That’s the simplicity of this chicken fajita rice, the ingredients are easy to get and many you’ll already have in your store cupboard.
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skinless and boneless chicken thighs cut into strips
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1 onion
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3 cloves of garlic
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1 red or green pepper
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long grain rice
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1 can of chopped tomatoes
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1 can of black beans
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1 sachet of fajita seasoning mix of your choice
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chicken stock/chicken broth
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grated cheddar cheese
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salt and pepper to taste
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Freshly chopped coriander for serving
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Vegetable oil
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Optional toppings – sour cream, avocado, jalapeños and a squeeze of lime juice
Can I substitute any of the ingredients?
While I prefer to use chicken thighs as they have more flavour, you can also use chicken breasts. You also don’t need to use long-grain rice (I think it cooks better over a longer period and keeps fluffy in texture), you can use any white rice like basmati or even brown rice. Be aware the basmati rice might be a little mushy and clumped together after cooking, while the brown/wholemeal rice will take longer to cook and will be firmer. If you don’t have black beans, you can use pinto beans or even kidney beans.
How to make this fajita rice
Start by preparing the vegetables and chicken. Slice the chicken breasts into thin strips, about 1/4 inch thick. Then, dice the onion and the pepper.
Get a large non-stick deep-sided pan, or pot and heat the vegetable oil over a medium-high heat. Then add the chopped onions and pepper and saute until they’re softened. Then add the minced garlic and cook for another minute or two. Add the strips of chicken and keep stirring until the chicken is browned.
Stir in the tinned tomatoes, fajita seasoning, black beans and a pinch of salt and pepper, as well as the chicken stock and give it all a good stir. Then add the uncooked rice, and stir again. Bring to a simmer, and then cover and cook on a low heat for around 20-30 minutes, until the chicken and rice are cooked through, the liquid has evaporated and the rice is fluffy.
Once everything is cooked through, squeeze the juice of half a lime over the top (optional, but I like to) and stir to combine, this adds a bright, fresh flavour that lifts the dish. Then sprinkle with grated cheese. Turn off the heat and pop the lid back on for a couple of minutes, until all the cheese has completely melted.
Finally, sprinkle a handful of chopped coriander/cilantro over the top for a burst of colour and freshness. And add some lime wedges if you’d like.
Serving Suggestions
One-pot chicken fajita rice is a complete meal on its own, but it’s also versatile enough to be paired with a variety of sides and toppings. You can even serve them as chicken fajita rice bowls.
Avocado – Sliced or cubed avocado adds a creaminess that complements the spices of the dish.
Sour cream – A dollop of sour cream provides a cool, tangy contrast.
Jalapeños– For those who like extra heat, sliced fresh or pickled jalapeños are a perfect addition.
Can I keep leftovers?
Yes, the beauty of this chicken fajita rice is that the flavours develop even more when you leave it for a few days. Store any leftovers in an airtight container and keep in the fridge for up to two days. Then reheat in a microwave on full for around 4 minutes until thoroughly cooked. You can also freeze it for up to three months. Make sure to thoroughly defrost for 24 hours before reheating.
One pot chicken fajita rice
Ingredients
- 2 teaspoons vegetable oil
- 500 g skinless and boneless chicken thighs cut into strips
- 1 onion finely chopped
- 3 cloves of garlic crushed
- 2 tsps paprika
- 2 tsps garlic powder
- 1 red or green pepper diced
- 250 g long grain rice washed and rinsed
- 1 x 400g can of chopped tomatoes
- 1 x 400g can of black beans drained
- 1 sachet of fajita seasoning mix Your preference from mild to fiery hot
- 1 tbsp sundried tomato paste
- 400 ml of chicken stock/chicken broth
- 90 g grated cheddar cheese
- A good pinch of salt and black pepper
- Freshly chopped coriander for serving
Instructions
- Start by preparing the vegetables and chicken. Slice the chicken breasts into thin strips, about 1/4 inch thick. Then, dice the onion and the pepper.
- Get a large non-stick deep-sided pan or pot, then heat the vegetable oil over a medium-high heat. Add the chopped onions and pepper and sauté until they're softened.
- Add the minced garlic and cook for another minute or two. Then add the strips of chicken and keep stirring until the chicken is browned.
- Stir in the tinned tomatoes, fajita seasoning, black beans and a pinch of salt and pepper, as well as the chicken stock and give it all a good stir. (See note 1)
- Then add the rinsed uncooked rice, and stir again, making sure all the ingredients are well combined. Bring to a simmer, and then cover and cook on a low heat for around 20-30 minutes, until the chicken and rice are cooked through, the liquid has evaporated and the rice is fluffy. (See note 2).
- Turn off the heat, squeeze the juce of half a lime (optional) then sprinkle the grated cheddar cheese on top of the chicken and rice and pop the lid back on and leave for a few minutes are the cheese will melt from the residual heat.
- Once melted, sprinkle some fresh coriander, and serve with extra toppings if desired. (See note 3).
This was so tasty. I served in big bowls with chilli and extra cheese and sour cream
Excellent easy dinner – really tasty !
This was liked by the whole family. Will make it again!
Glad you enjoyed this