Best 6 Easy Cheesy Fajita Chicken And Rice Recipes

ONE-PAN CHICKEN FAJITA RICE

Steps:

• In a large skillet, melt 2 tablespoons of butter. Add the onion and bell peppers and cook for a couple of minutes or until they start to get soft. Add the garlic and cook for 1 minutes.
• Push the vegetables to one side of the pan and melt the remaining 1 tablespoon of butter. Add the rice to the butter and toast for 1-2 minutes.
• Add the chicken broth, sour cream, chicken, diced chiles, lime juice, seasonings (salt, cumin, chili powder). Bring mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until rice is tender. You can add more broth as needed if the rice is not done yet.
• Sprinkle with cheese and cover with lid to melt the cheese.
• Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately.

EASY CHICKEN FAJITA RICE AND VEGGIE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
• In a large bowl, combine, onion, peppers, and chicken.
• Add oil and seasoning, and mix until seasoning is fully incorporated.
• In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
• Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
• Serve with tomatoes, cilantro, and cheese, if desired.
• Enjoy!

FAJITA CHICKEN & RICE SKILLET

Steps:

• Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
• Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
• Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.

EASY CHEESY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
• Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

EASY CHEESY FAJITA CHICKEN AND RICE

Steps:

• Rough chop onion.
• Sauté over medium heat until soft and translucent, remove from heat.
• Cook chicken breast over medium heat until mostly done, remove from heat and allow to cool until it can be comfortably handled.
• Shred chicken.
• Add chicken and onion back to pan.
• Mix seasoning packet in 3/4 to 1 cup of water.
• Pour over chicken and onion.
• Simmer over medium-low heat for 15-20 minutes, until sauce reduces by about 1/3.

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!