Description
A cozy, spicy twist on classic fajitas turned into a hearty one-pot meal combining tender chicken, sautéed peppers and onions, and creamy pepper jack cheese.
Ingredients
- 1 lb chicken breasts, diced
- 1 cup bell peppers, sliced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (undrained)
- 4 cups chicken broth
- 1 cup long-grain white rice
- 1 cup pepper jack cheese, shredded
- 1 tbsp fajita seasoning
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat 1–2 tablespoons of neutral oil in a large pot over medium heat.
- Add the diced chicken in a single layer and cook until browned on the edges, about 4–6 minutes. Season lightly with salt and pepper while cooking.
- Add sliced bell peppers, diced onion, and minced garlic. Sauté until the vegetables are softened and the onions are translucent, 4–5 minutes.
- Stir in the can of diced tomatoes (with juices), chicken broth, rice, and fajita seasoning. Mix to combine.
- Bring the pot to a boil, then reduce heat to low and cover. Simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Remove from heat, stir in the shredded pepper jack cheese until melted and creamy. Adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped cilantro.
Notes
For a milder version, swap pepper jack for Monterey Jack cheese. Can be customized with additional toppings like avocado or sour cream.