One-Pan Chicken Fajita Rice
This One-Pan Chicken Fajita Rice brings all the bold, smoky flavours of fajitas into a hearty rice dish that’s cooked and served straight from the pan. With everything done in under 40 minutes, it’s perfect for busy weeknights or casual family dinners.
Serves
3
Prep time
15 minutes
Cooking time
30 minutes
Ingredients
For the chicken:
- 500g chicken thigh, cut into strips
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Black pepper, to taste
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, finely chopped
For the rice & veggies:
- 1/2 red onion, chopped
- 1 small red or green capsicum, chopped
- 1 medium zucchini, chopped
- 200g canned chopped tomatoes
- 200g uncooked long grain white rice (about 1 cup)
- 25g fajita seasoning mix (see below)
- 1½ tbsp tomato paste
- 400ml hot chicken stock (or water)
- 60g grated cheddar & mozzarella cheese mix
For the sauce:
- ½ tbsp mayonnaise
- 1 tbsp sriracha sauce
Fajita seasoning mix:
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp chilli powder (adjust for spice preference)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- Salt and pepper, to taste
Directions
- In a bowl, toss chicken with paprika, garlic and onion powder, pepper, and olive oil.
- Heat a large deep frying pan or skillet over medium-high heat. Sear chicken for 3–4 minutes on each side until lightly golden (it doesn’t need to be fully cooked yet). Remove and set aside.
- In the same pan, add garlic, onion, capsicum, and zucchinni. Sauté for 4–5 minutes until softened.
- Stir in the tomato paste
- Stir in chopped tomatoes, fajita seasoning mix
- Stir in the uncooked rice, coating it well with the veggies and spices.
- Pour in the hot chicken stock and bring to a gentle simmer.
- Lower the heat to medium-low, cover with a lid, and cook for 18–20 minutes. Stir once or twice during cooking, adding a splash more stock or water if it starts to dry out.
- After about 15 minutes of rice cooking, nestle the browned chicken back into the pan. Cover again and cook until the chicken is cooked through and rice is tender.
- Sprinkle over the grated cheese. Cover for 2–3 minutes until melted and gooey.
- Drizzle with mayonnaise and sriracha and serve hot straight from the pan.
Ingredients
For the chicken:
- 500g chicken thigh, cut into strips
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Black pepper, to taste
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, finely chopped
For the rice & veggies:
- 1/2 red onion, chopped
- 1 small red or green capsicum, chopped
- 1 medium zucchini, chopped
- 200g canned chopped tomatoes
- 200g uncooked long grain white rice (about 1 cup)
- 25g fajita seasoning mix (see below)
- 1½ tbsp tomato paste
- 400ml hot chicken stock (or water)
- 60g grated cheddar & mozzarella cheese mix
For the sauce:
- ½ tbsp mayonnaise
- 1 tbsp sriracha sauce
Fajita seasoning mix:
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp chilli powder (adjust for spice preference)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- Salt and pepper, to taste
Directions
- In a bowl, toss chicken with paprika, garlic and onion powder, pepper, and olive oil.
- Heat a large deep frying pan or skillet over medium-high heat. Sear chicken for 3–4 minutes on each side until lightly golden (it doesn’t need to be fully cooked yet). Remove and set aside.
- In the same pan, add garlic, onion, capsicum, and zucchinni. Sauté for 4–5 minutes until softened.
- Stir in the tomato paste
- Stir in chopped tomatoes, fajita seasoning mix
- Stir in the uncooked rice, coating it well with the veggies and spices.
- Pour in the hot chicken stock and bring to a gentle simmer.
- Lower the heat to medium-low, cover with a lid, and cook for 18–20 minutes. Stir once or twice during cooking, adding a splash more stock or water if it starts to dry out.
- After about 15 minutes of rice cooking, nestle the browned chicken back into the pan. Cover again and cook until the chicken is cooked through and rice is tender.
- Sprinkle over the grated cheese. Cover for 2–3 minutes until melted and gooey.
- Drizzle with mayonnaise and sriracha and serve hot straight from the pan.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This dish isn’t ideal for freezing, as the rice and cheese can lose their texture.
Substitutions
- Protein: Swap chicken thighs for chicken breast, turkey, or even prawns (just adjust cooking time accordingly).
- Vegetables: Use corn, mushrooms, or black beans or whatever veggies you have on hand.
- Rice: Any long-grain rice works well.
- Cheese: Cheddar, mozzarella, or Monterey Jack all melt nicely or skip cheese for a lighter version.
Serving Suggestions
Watch How to Make It
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