One Pot Chicken Fajita Rice Recipes

ONE POT CHICKEN FAJITAS AND RICE

Steps:

• Combine all ingredients of the fajita seasoning. *
• Add marinade, ingredients into ziplock bag along with the chicken. Shake bag well ensuring that everything is covered in the marinade.
• Marinade for a minimum of 30 minutes up to over night*
• Preheat oven to 350 degrees
• Pour avocado or coconut oil into a heavy bottomed pan large enough to fit the chicken and the rice.
• Place chicken on some paper towels to absorb some of the liquid. Reserve the remaining marinade.
• Place chicken into hot pan SKIN side down and allow to sear for 3-5 minutes until golden brown. Turn over and allow the other side to sear and get golden brown.
• Remove chicken and lower heat to medium heat.
• Remove the darkened bits from the chicken and wipe pan clean with a paper towel. I like to hold the paper towel with tongs and wipe it around so that I do not burn my hands ????
• Add the remaining oil and red pepper and onions to the pan. Sweat them out until translucent and soft; about 4-5 minutes.
• Add in the rice, tomatoes, garlic and seasoning packets, water plus any remaining marinade you may have.
• Let the liquid come to a simmer and allow to simmer for 30 seconds.
• Place chicken on top of the rice, nestling it in gently. Place a lid on the pan. Bake in the oven for 35 minutes.
• Remove the lid and bake for 10 more minutes to allow the chicken to brown. The rice is done when all the liquid has evaporated.
• Sprinkle with cilantro and serve!
• Remove, allow to rest for 10 minutes and fluff with a fork.
• Garnish with extra lemons and parsley.

ONE-PAN CHICKEN FAJITA RICE BOWL RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
• Add chicken, peppers, and onions to a baking tray and a pour of oil.
• Sprinkle seasoning on chicken, bell peppers, and onions.
• Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
• Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
• Enjoy!

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!

ONE-POT CHICKEN FAJITA RICE

Steps:

• Heat oil in a large pan over medium-high heat. Add in ground chicken and cook for about 2 minutes, breaking it up with a wooden spoon.
• Add in onion (not the green onion), green pepper, yellow pepper and orange pepper and cook until chicken is browned and onions and peppers are softened.
• Stir in the chili powder, paprika, onion powder, garlic powder, cayenne pepper and cumin. Stir in salsa, chicken broth and rice and bring to a boil.
• Once boiling, reduce heat to medium-low. Cover and simmer for about 18 minutes, or until rice is cooked and liquid is absorbed.
• Once cooked, stir and the cover in cheese, avocado and tomatoes. The cover again for a couple minutes until the cheese is melted. Top with green onions and serve.

ONE POT CHICKEN AND RICE FAJITA SOUP RECIPE - (4.4/5)

Steps:

• 1.Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes. 2.Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes. 3.Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done. 4.Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.

JAN'S 20-MINUTE ONE-POT FAJITAS

Steps:

• Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr® Fiesta Rice™ - Mexican Rice, cover and simmer for 5 minutes. Stir often.
• Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking.
• Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!

FAJITA CHICKEN AND RICE DINNER RECIPE BY TASTY

Steps:

• In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
• Preheat the oven to 400˚F (200˚C).
• Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
• Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
• Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
• Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
• Garnish with a squeeze of lime juice and cilantro.
• Enjoy!