One-Pan Chicken Fajita Rice

This Chicken Fajita Rice is a quick and easy, one-pan dinner recipe, loaded with Mexican flavors, made within 30 minutes. This chicken and rice recipe is made with onion, bell peppers, and homemade Fajita seasoning. Serve with sliced avocados, sour cream, lemon wedge, and salsa.

Making this chicken fajita and rice is super easy! It all cooks on the stovetop, in one skillet, no fancy oven is needed. Plus, the ingredients are easy to find in your kitchen pantry. All you need is chicken, bell peppers, onion, and rice. You can easily customize this Mexican chicken rice recipe to your liking.

I love one-skillet dinner recipes as they are easy to make. Similar chicken rice recipes that you might like are Cajun Chicken and Rice, Mexican Chicken and Rice, Spanish Chicken and Rice, Greek Lemon Chicken and Rice, Chicken Fried Rice, Prawn Fried Rice, and Butter Chicken Biryani.

About this chicken fajita rice recipe

This one-pan chicken fajita rice recipe is a perfect dinner for busy weekends. This Mexican rice dish is made with chicken marinated with fajita seasoning and pan-seared until slightly charred. It adds a smoky flavor to the dish. Remove it to a plate.

Cook the onion and bell peppers in the same pan. Add rice, broth, fajita seasoning, and layer the pan-seared chicken over rice and veggies, cover with a lid, and cook on low heat until rice and chicken are cooked. That's it! Easy and tastes so delicious...top it with sour cream or guacamole.

Fajita seasoning gives the best Mexican flavors to this fajita chicken and rice recipe. You can use store-bought or make your own. Making the fajita seasoning at home is easy and way cheaper. It takes only 5 minutes and all the ingredients are easily available in the kitchen pantry. I have shared the recipe in this post.

Ingredients and Substitutions

Here's a list of ingredients, you'll need to make this one pan chicken fajita rice recipe. For measurements of ingredients please check the recipe card below.

1. Fajita seasoning - paprika (regular or smoked both work fine), cayenne pepper (or any spicy red chili powder), onion powder (optional), garlic powder (or use freshly minced garlic), cumin powder, oregano, salt & pepper. Cumin powder is easily available in Asian stores. Or if you have whole cumin, gently roast on low heat in a skillet/pan until fragrant. Let it cool down to room temperature. Powder it with a mortar and pestle or a spice grinder.
2. Chicken - I have used boneless skinless chicken breast to make this chicken fajita and rice recipe. You can also use boneless skinless chicken thighs.
3. Lemon Juice - Substitute it with vinegar.
4. Oil - Olive oil or any cooking oil with a neutral flavor and a high smoke point can be used like sunflower oil, vegetable oil, etc.
5. Rice - I have used basmati rice here. You can use any other rice. But the ratio of water to rice will be different. So, add water according to the variety of rice you are using. It is mentioned on the package of rice.
6. Butter - The addition of butter is optional. You can substitute it with oil. Butter gives a nice flavor to this chicken fajita rice.
7. Bell pepper - I have used red, yellow, and green bell peppers. They add beautiful colors to the dish. However, you can use whatever you have. If you have only green bell peppers, you can use them.
8. Chicken Broth - You can make it easily at home. It enhances the flavor of the rice. To substitute, use water instead of broth.

How to make One Pan Chicken Fajita Rice

Preparations

1. Slice the chicken breast in half. You will get 4 slices from 2 chicken breasts. Set it aside.
2. In a small bowl, combine all the ingredients mentioned under fajita seasoning. Remove 1 teaspoon seasoning from it and set it aside. We will use that later.
3. In a large bowl, combine the rest of the fajita seasoning, oil, and lemon juice.  

   

4. Marinate the chicken breast with it for at least 4 hours. Cover and keep it in the refrigerator. If short of time, marinate for at least an hour.
5. Chop the onion and bell pepper. Set it aside.
6. Rinse the basmati rice with water 3-4 times until the cloudiness of the water is gone. Soak the basmati rice in water for 30 minutes. Drain off the water. Set it aside.

Making Chicken Fajita and Rice

7. Heat 2 teaspoon of oil in a pan/skillet or heavy bottom pot over medium-high heat.
8. Once the pan is hot, place the chicken breast in it.
9. Cook until char marks appear on both sides. Remove on a plate. The chicken will not cook completely at this stage. We will cook it again later.
10. Similarly, fry the other chicken breast too. Remove them on a plate.

    

11. If there are burnt bits, scrape them off with a spatula. For minor residue, wipe with a paper towel.
12. To the same pan, add 1 teaspoon oil. Add onions and bell pepper. Stir-fry for 2 minutes or until slightly charred.
13. Add 1 cup of rice and 1 teaspoon of butter. Gently toast the rice for a minute.

    

14. Add the reserved fajita seasoning. Combine it well and cook for a minute.
15. Next, add 1 and ¾ cups of chicken broth. Stir it to combine.
16. Taste the water and add salt (as per taste).
17. Also, add black pepper powder and lemon juice. Combine it well. Let the water come to a boil.
18. Meanwhile, slice the chicken. Give 10 minutes of resting time to the chicken before you slice it.
19. Reduce the heat and layer the sliced chicken over the rice. Cover with a lid and cook on low heat for 20 minutes.

    

20. Remove from heat and set the skillet aside for 10 minutes. The rice will absorb additional moisture from the base of the pan and become fluffy.
21. One-pan chicken fajita rice is ready to serve. Top with sliced avocados, sour cream, lemon wedge, and salsa.

Tips to make the best one pan chicken and rice

• Marinate the chicken for 4 hours or overnight in the refrigerator. This will increase the flavor of the chicken. It keeps the chicken soft and juicy inside when you pan fry it. However, if short of time, you can marinate for at least an hour.
• When you marinate the chicken for longer hours, it soaks all the flavor of the marinade. When you pan-fry them you will not get dry chicken. The chicken will become crisp outside and remain soft and juicy inside.
• Pan-fry the chicken - Place the chicken on a heated pan. It will seal the outer surface of the chicken. Also, make sure to cook the chicken until it is slightly charred. It adds a smoky flavor to this chicken fajita and rice dish.
• Cooking rice - Cooking the rice correctly is the key. Here, rice to water ratio is important. Add water as per the quality of the rice you are using. While cooking in a pan, for 1 cup of basmati rice you need 1.5 to 1.75 cups of water.
• Toasting the rice- It enhances the flavor of rice and gives it a nutty aroma. Do not skip this step.

Other Mexican recipes you might like

• Chicken Fajitas
• Mexican Chicken and Rice
• Vegetarian Burrito Bowls
• Chicken Fajita Sandwiches
• Corn Salsa
• Mango Salsa

If you make this one pan chicken fajita rice recipe, please leave a comment and a starred review below.

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5 from 2 votes

One-Pan Chicken Fajita Rice

This Chicken Fajita Rice is a quick and easy, one-pan dinner recipe, loaded with Mexican flavors, made within 30 minutes. This chicken and rice recipe is made with onion, bell peppers, and homemade Fajita seasoning. Serve with sliced avocados, sour cream, lemon wedge, and salsa. Here's a step by step instruction and quick video tutorial on how to make it.

Course Main

Cuisine Mexican, Tex-Mex

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 410kcal

Author Preeti

Equipment

• Heavy bottom skillet

Ingredients

Fajita seasoning

• 2 teaspoon paprika or red chili powder
• ½ teaspoon cayenne pepper (or any spicy chili powder)
• 1 teaspoon onion powder (optional)
• 1 teaspoon garlic powder (or use freshly minced garlic)
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

To marinate the chicken

• 2 skinless boneless chicken breast or you can use chicken thighs
• 2 teaspoon oil
• 2 teaspoon lemon juice
• fajita seasoning

For Chicken Fajita Rice

• 4 teaspoon oil divided
• ½ cup onion sliced
• 1 cup bell pepper sliced (I have used red, yellow and green bell peppers. You can use whatever you have)
• 1 cup uncooked rice (i used basmati rice but jasmine rice can also be used)
• 1 teaspoon butter optional
• 1 and ½ cups of chicken broth. to substitute. use water.
• ½ teaspoon black pepper powder
• 1 teaspoon lemon juice

Instructions

Preparations

• Pound the chicken breasts or slice it in half. You will get 4 slices from 2 chicken breasts. Set it aside.
• In a small bowl, combine all the ingredients mentioned under fajita seasoning. Remove 1 teaspoon seasoning from it and set it aside. We will use that later.
• In a big bowl, combine rest of the fajita seasoning, oil and lemon juice.
• Marinate the chicken breast with it for atleast 4 hours. Cover and keep it in the refrigerator. If short of time, marinate for at least an hour.
• Chop the onion, and bell pepper. Set it aside.
• Rinse the basmati rice with water 3-4 times until the cloudiness of water is gone. Soak the basmati rice in water for 30 minutes. Drain off the water. Set it aside.

Making one pan chicken fajita rice

• Heat 2 teaspoon of oil in a pan over medium high heat.
• Once the pan is hot, place the chicken breast on it.
• Cook until char marks appear on both sides. The chicken will not completely cook at this stage. We will cook it agin later. Remove on a plate.
• Scrape off the burnt bits or you can wipe it with a kitchen tissue.
• To the same pan, add 1 teaspoon oil.
• Add onions and bell pepper. Stir-fry for 2 minutes or until slightly charred.
• Add 1 cup of rice and butter. Gently toast the rice for a minute.
• Add the reserved fajita seasoning. Combine it well and cook for a minute.
• Next, add 1 and ¾ cups of chicken broth. Stir it to combine.
• Taste the water and add salt (as per taste).
• Also, add black pepper powder and lemon juice. Combine it well. Let the water come to a boil.
• Meanwhile, slice the chicken. Give 10 minutes of resting time to the chicken after pan-frying it, before you slice it.
• Reduce the heat and layer the sliced chicken over rice. Cover with a lid and cook on low heat for 20 minutes.
• Remove from heat and set the skillet aside for 10 minutes. The rice will absorb additional moisture from the base of the pan and become fluffy.
• Chicken Fajita and rice is ready to serve.

Video

Notes

• Slice the chicken breast in half or pound the chicken breasts. This helps the chicken breast to cook evenly.
• Marinate the chicken for 4 hours or overnight in the refrigerator. This will increase the flavor of the chicken. It keeps the chicken soft and juicy inside when you pan fry it. However, if short of time, you can marinate for at least an hour.
• Pan-fry the chicken - Place the chicken on a heated pan. It will seal the outer surface of the chicken. Cook the chicken until it is slightly charred. It adds a smoky flavor to the dish. 
• Cooking rice - Cooking the rice correctly is the key. Here, the rice-to-water ratio is important. Add water as per the quality of the rice you are using. While cooking in a pan, for 1 cup of basmati rice, you need 1.5 cups of water.
• Toasting the rice- It enhances the flavor of rice and gives it a nutty aroma. Do not skip this step.
• You can increase or decrease the quantity of Fajita seasoning as per taste.

FAQs

Storage suggestions

• Store the leftovers within 2 hours of cooking. Let the leftover chicken fajita rice dish come to room temperature. Transfer it to an airtight container and refrigerate. Label with the packing date. Stays good for 2-3 days.
• Reheat it in a microwave or stovetop and serve. Sprinkle some water over it before reheating.

Variations that you can try

• You can add tomatoes and black beans to it.
• You can add shrimp instead of chicken.
• Sprinkle some grated cheese on top just before serving fajita chicken and rice.
• You can use leftover grilled chicken. Slice it and follow the remaining steps.