One-Pan Chicken Fajita Rice
Feb 3, 2020 2:42:12 GMT -5
Post by maybetoday on Feb 3, 2020 2:42:12 GMT -5
One-Pan Chicken Fajita Rice
YIELD: 6 SERVINGS
prep time:10 MINS
cook time:20 MINS
total time:30 MINS
This One-Pan Chicken Fajita Rice is an easy Mexican dinner ready in under 30 minutes. Chicken, rice, cheese, peppers, guacamole, and sour cream make this One-Pan Chicken Fajita Rice a winner!
INGREDIENTS
3 tablespoons unsalted butter, divided
1/2 white onion, diced about 1/2 cup
1/2 red bell pepper, diced about 1/2 cup
1/2 green bell pepper, diced about 1/2 cup
1 clove minced garlic
1 cup long-grain white rice
2 3/4 cup low-sodium chicken broth
1/4 cup sour cream
2 cups rotisserie chicken
1 (4.5 ounce) can Old El Paso diced green chiles
juice of one lime about 1 tablespoon
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
cilantro for garnish (optional)
1 cup shredded cheddar cheese
Toppings:
sour cream, guacamole, diced tomato, cilantro
INSTRUCTIONS
In a large skillet, melt 2 tablespoons of butter. Add the onion and bell peppers and cook for a couple of minutes or until they start to get soft. Add the garlic and cook for 1 minutes.
Push the vegetables to one side of the pan and melt the remaining 1 tablespoon of butter. Add the rice to the butter and toast for 1-2 minutes.
Add the chicken broth, sour cream, chicken, diced chiles, lime juice, seasonings (salt, cumin, chili powder). Bring mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until rice is tender. You can add more broth as needed if the rice is not done yet.
Sprinkle with cheese and cover with lid to melt the cheese.
Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately.
link
YIELD: 6 SERVINGS
prep time:10 MINS
cook time:20 MINS
total time:30 MINS
This One-Pan Chicken Fajita Rice is an easy Mexican dinner ready in under 30 minutes. Chicken, rice, cheese, peppers, guacamole, and sour cream make this One-Pan Chicken Fajita Rice a winner!
INGREDIENTS
3 tablespoons unsalted butter, divided
1/2 white onion, diced about 1/2 cup
1/2 red bell pepper, diced about 1/2 cup
1/2 green bell pepper, diced about 1/2 cup
1 clove minced garlic
1 cup long-grain white rice
2 3/4 cup low-sodium chicken broth
1/4 cup sour cream
2 cups rotisserie chicken
1 (4.5 ounce) can Old El Paso diced green chiles
juice of one lime about 1 tablespoon
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
cilantro for garnish (optional)
1 cup shredded cheddar cheese
Toppings:
sour cream, guacamole, diced tomato, cilantro
INSTRUCTIONS
In a large skillet, melt 2 tablespoons of butter. Add the onion and bell peppers and cook for a couple of minutes or until they start to get soft. Add the garlic and cook for 1 minutes.
Push the vegetables to one side of the pan and melt the remaining 1 tablespoon of butter. Add the rice to the butter and toast for 1-2 minutes.
Add the chicken broth, sour cream, chicken, diced chiles, lime juice, seasonings (salt, cumin, chili powder). Bring mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until rice is tender. You can add more broth as needed if the rice is not done yet.
Sprinkle with cheese and cover with lid to melt the cheese.
Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately.
link