Name: One-Pan Chicken Fajita Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500g chicken thigh, cut into strips; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; Black pepper, to taste; ½ tbsp extra virgin olive oil; 2 cloves garlic, finely chopped; 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 u0026 mozzarella cheese mix; ½ tbsp mayonnaise; 1 tbsp sriracha sauce; 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

One-Pan Chicken Fajita Rice

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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.

One-Pan Chicken Fajita Rice

Servings

servings

Prep time

minutes

Cooking time

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
½ 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.
10. Drizzle with mayonnaise and sriracha and serve hot straight from the pan.