Fajita Chicken and Rice
This Fajita Chicken and Rice recipe brings all the flavors of classic fajitas into one easy skillet meal. Juicy chicken, bell peppers, onions and perfectly seasoned rice cook together for a hearty one pan dinner!
Ingredients
- 3 chicken breasts (boneless, skinless) (about 1 ½ pounds) cut into bite sized pieces
- 2 ½ teaspoons salt
- 1 teaspoon pepper
- 2 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- ¼ teaspoon chipotle powder
- ½ teaspoon dried oregano
- 2 tablespoons olive oil or any neutral tasting oil
- 1 cup yellow or white onions small diced
- 1 ½ cups bell peppers small diced
- 1 ½ cups white rice rinsed and dried
- 3 cloves garlic minced
- 2 cups chicken stock
- 8 ounces tomato sauce
- limes optional
- cilantro optional
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a small bowl, mix all spices until well combined.
- Pat the chicken dry and season with 1 ½ tablespoons of the spice mix. Heat 2 tablespoons of oil in a large skillet over medium high heat. Add the chicken and cook until browned and cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium. Add the onions and bell peppers to the skillet and sauté until softened, adding a little more oil if needed.
- While the vegetables are sautéing, combine the chicken stock, tomato sauce, and remaining spice mix in a bowl. Stir to combine and set aside.
- Add the rinsed, dried rice to the skillet with the vegetables and toast until about half of the rice has turned a light brown. Stir in the garlic and sauté for 30 seconds.
- Now stir in the chicken stock mixture. Bring to a boil, cover, then reduce to low and simmer for 20 minutes.
- Once the 20 minutes are up turn the heat off and let the rice rest, still covered, for 10 minutes, so it finishes steaming.
- Remove the lid, fluff the rice, then stir in the cooked chicken. Garnish with chopped cilantro and a squeeze of lime juice, if desired. Enjoy!
Notes
- Use a deep skillet with a lid.
- Rinse and dry the rice at least 20 minutes before toasting it. Use a mesh strainer to rinse the rice, then let it hangout in the strainer until it's fully dry.
- Toast the rice for the best flavor, then cook it with the lid on, no need to check on it. After the cooking time, let it rest (still covered) for 10 minutes so it finishes steaming and turns out fluffy.
Tried this recipe?Let us know how it was!