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One Pan Fajita Rice

One Pan Fajita Rice



  • 3 tbsp. unsalted butter, divided
  • 1/2 white onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 tbsp. minced garlic
  • 1 cup white or brown rice
  • 2 1/2 cups chicken broth
  • 1 cup sour cream
  • 2 cups shredded rotisserie chicken
  • 1 can diced green chilies
  • 1 tbsp. lime juice
  • 1 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1 cup shredded Cheddar cheese




  1. In a large skillet, melt 2 tablespoons of butter. Add onion and peppers; cook for 2 minutes. Add garlic and continue cooking for an additional couple minutes.
  2. Push the vegetables to the side of the pan and melt the remaining butter. Add rice to the melted butter and toast for 1-2 minutes.
  3. Add chicken broth, sour cream, chicken, chilies, lime juice and seasonings. Bring to a boil.
  4. Reduce heat; simmer, covered, for about 15-20 minutes (or until rice is cooked), stirring occasionally. Add more broth if needed.
  5. Sprinkle top with cheese. Cover until melted.
  6. Suggested toppings: sour cream, guacamole, diced tomatoes, cilantro.