Name: Chicken Fajita Rice
Prep time: 10 min
Cook time: 20 min
Yield: 3
Ingredients: 400g chicken mini fillets (or breast), diced; 1 tablespoon olive oil; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon chili powder (optional); Salt and pepper, to taste; 2 cups cooked rice; ½ cup salsa (store-bought or homemade); 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; Fresh chives or green onions, for garnish; Equipment:; Large skillet or frying pan; Spatula or wooden spoon; Cheese grater (if shredding cheese fresh)

Chicken Fajita Rice

There are some dishes that just click with your family from the very first bite—and this Chicken Fajita Rice is exactly that kind of recipe in our home. I still remember the first night I made it: the kids were circling the kitchen like little hawks, noses twitching at the smell of sizzling peppers and seasoned chicken, while my husband peeked over my shoulder, intrigued by the bubbling cheese. It wasn’t long before the pan was scraped clean and everyone was asking if I could make it again tomorrow. That’s how you know you’ve struck gold.

What I adore about this dish is how it brings together all the bold, comforting flavors of fajitas in a quick, one-pan meal. It’s loaded with tender chicken, colorful bell peppers, and fluffy rice—all tossed in a smoky, savory blend of spices and topped with gooey melted cheese. It’s easy, hearty, and a fantastic way to use up leftover rice or whatever vegetables are lingering in the fridge.

And here’s the best part: it’s all done in under 30 minutes. For me, that means more time to enjoy dinner around the table with my family and less time fussing in the kitchen. Whether it’s a busy weeknight or a lazy weekend meal, this recipe never fails to deliver. It’s one of those comforting, crowd-pleasing dinners I turn to again and again—and I think you will, too.

Questions I Often Get Asked About This Recipe

Can I use leftover rice?
Absolutely! In fact, day-old rice works beautifully because it holds up well and doesn’t get mushy.

What kind of cheese is best?
A mix of cheddar and mozzarella gives the perfect balance of flavor and meltiness. You can also add Monterey Jack for extra creaminess.

Is this dish spicy?
Not really—it’s more flavorful than spicy. If you like heat, just add some chili flakes or a dash of hot sauce.

Can I make this ahead of time?
Yes! Just prep everything up to the point before adding the cheese. When you’re ready to serve, reheat and melt the cheese fresh.

What can I serve this with?
It’s a meal in itself, but you could pair it with a green salad, sour cream, or even tortilla chips on the side.

What You Need to Make Chicken Fajita Rice

Ingredients:

400g chicken mini fillets (or breast), diced

1 tablespoon olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon chili powder (optional)

Salt and pepper, to taste

2 cups cooked rice

½ cup salsa (store-bought or homemade)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

Fresh chives or green onions, for garnish

Equipment:

Large skillet or frying pan

Spatula or wooden spoon

Cheese grater (if shredding cheese fresh)

How to Make Chicken Fajita Rice

Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until golden and cooked through, about 5–6 minutes.

Add the Veggies:
Toss in the chopped peppers and onion. Sauté for 4–5 minutes until softened. Add the garlic and stir for another 30 seconds.

Season Everything:
Sprinkle in the paprika, cumin, chili powder (if using), salt, and pepper. Stir until the spices coat everything evenly.

Add Rice & Salsa:
Lower the heat to medium. Add in the cooked rice and salsa, mixing thoroughly. Let it cook for another 3–4 minutes, allowing the flavors to meld.

Top with Cheese:
Sprinkle the cheddar and mozzarella evenly over the top. Cover the pan with a lid and let the cheese melt—about 2–3 minutes.

Garnish and Serve:
Remove from heat, sprinkle with chopped chives, and serve hot right out of the pan.

Tips for Making the Best Chicken Fajita Rice

Use leftover rice: Cold rice works best because it’s firmer and easier to stir-fry without turning mushy.

Get that sear: Let the chicken and veggies sit undisturbed for a minute or two during cooking for a bit of caramelization and extra flavor.

Cheese matters: Grate your own cheese if you can—it melts so much better than pre-shredded versions.

Add-ins welcome: Corn, black beans, or even diced tomatoes can bulk it up and add variety.

Make it your own: Adjust spice levels or swap the chicken for beef or shrimp depending on what your family loves.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This recipe is a lifesaver on busy nights. My picky eater even had seconds!” – Laura M.

⭐️⭐️⭐️⭐️ “Really tasty and easy to follow. Next time, I might add some jalapeños for a little kick!” – Jasmine T.

⭐️⭐️⭐️⭐️⭐️ “The perfect one-pan meal. My husband couldn’t stop raving about it!” – Natalie R.

⭐️⭐️⭐️⭐️ “So cheesy and flavorful. I swapped in turkey and it worked great.” – Mia W.

⭐️⭐️⭐️⭐️⭐️ “Made this for dinner and it disappeared in minutes. Definitely going into the weekly rotation!” – Emily K.

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