This one pot dish tastes just like fajitas without the tortilla! This meal takes less than 30 minutes, is all made in one pot, and is full of flavor while keeping the ingredients to a minimum.
- 2 cups assorted miniature sweet bell peppers, chopped
- 1 cup yellow onion
- 1 poblano pepper or sub a large green pepper (next to the bell peppers in the grocery store)
- 1 small jalapeno, optional
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 1 cup regular white rice
- 3 cups chicken broth or stock
- 1 package (1.12 ounces) fajita seasoning mix
- 1 pound rotisserie chicken, shredded
- 1 and 1/2 cups cheddar cheese
- Optional: 1/2 cup canned black beans (drained and rinsed)
- Optional toppings: sour cream, chopped cilantro, freshly diced tomato or avocado, lime juice
Prepare the vegetables. Remove stems and/or seeds and thinly slice lengthwise the sweet bell peppers, yellow onion, and poblano pepper. Remove seeds (or leave them in if desired) from the jalapeno and finely mince.
Add the olive oil to a large POT (a pot you would normally cook rice in, but large enough to handle the other ingredients) over medium high heat. Once it is sizzling, add all the vegetables. Saute until all the vegetables are crisp (5 minutes) and then add in the garlic and stir for another minute.
Add in the white rice, turn the heat to high, and stir constantly for 1-2 more minutes. Then pour in the remaining 3 cups chicken broth or stock. Add in the fajita mix and stir well.
Bring the mixture to a boil on high heat and then reduce the heat to medium low (a little bit above low temperature) and cover with a lid.
Everyone's stove is going to cook a little differently so watch the pot. If the rice isn't cooking quick enough, increase the heat a little and if the broth is evaporating before the rice is cooked, add a little more chicken broth or water and stir occasionally so the rice doesn't stick to the pot. Mine takes right around 10 minutes when I make this meal.
When all the liquid has been absorbed and the rice is cooked through, turn off the heat, add the shredded rotisserie chicken in along with the black beans if desired. Stir in the freshly grated cheddar cheese.
Season with salt and pepper to desired preference and then dish up.
Top each plate with desired toppings: a dollup of sour cream, some freshly chopped cilantro, a diced tomato, avocado, and/or a squeeze of lime juice
Here are some more one pot/skillet dishes: