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One-Pot Cheesy Chicken Fajita Rice dish with creamy sauce and colorful vegetables

One-Pot Cheesy Chicken Fajita Rice

A comforting, quick, and flavorful one-pot meal that's perfect for busy families, combining chicken, bell peppers, rice, and spices into a creamy delight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, diced Provides protein; can substitute with turkey or tofu for different flavors.
  • 1 red bell pepper diced Adds sweetness and color; swap for yellow or orange peppers if preferred.
  • 1 green bell pepper diced Complements sweetness; zucchini or mushrooms also work well for variety.
  • 1 medium onion diced Enhances flavor; can be replaced with shallots for a milder taste.
  • 2 cloves garlic, minced For aromatic depth; garlic powder can substitute in a pinch.
  • 1 cup long-grain white rice, rinsed Serves as the base; quinoa or brown rice can be alternatives.
  • 2 cups chicken broth Adds flavor; vegetable broth makes it vegetarian-friendly.
  • 1 cup heavy cream Creates creaminess; for a lighter version, use Greek yogurt (mixed in after cooking).
  • 1 tablespoon chili powder Adds warmth; adjust based on spice preference.
  • 1 teaspoon cumin Gives an earthy flavor; consider taco seasoning as a substitute.
  • 1 teaspoon paprika For color and sweetness; smoked paprika yields a unique twist.
  • to taste salt and pepper Essential seasoning; experiment with garlic salt for additional flavor.
  • 1 cup shredded cheddar cheese Melts beautifully; Monterey Jack or pepper jack can add different tastes.
  • ½ cup crumbled queso fresco (optional) Adds a tangy finish; omit for a dairy-free option.

Method
 

Cooking
  1. In a large pot, heat 1 tablespoon of oil over medium heat.
  2. Add the diced chicken and cook until browned, about 5-7 minutes.
  3. Add the diced bell peppers, onion, and garlic to the pot, sautéing until the vegetables are tender, about 3-4 minutes.
  4. Stir in the rice, chili powder, cumin, paprika, salt, and pepper, mixing well to combine.
  5. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle boil.
  6. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
  7. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
  8. Let it sit for 5 minutes before serving to allow the flavors to meld.

Notes

For a spicy kick, add diced jalapeños when sautéing the veggies. Top with fresh cilantro or green onions for a fresh finale.