Chicken fajita rice: A delicious and easy one-pot meal

 

Chicken fajita rice is a delicious and easy one-pot meal that is perfect for a weeknight dinner. It is made with chicken, bell peppers, onions, and rice, and is seasoned with a flavorful fajita seasoning. Chicken fajita rice is typically served with sour cream, guacamole, and salsa, but you can also add other toppings such as shredded cheese, black beans, or corn.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 tablespoon fajita seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup white rice
• 2 cups chicken broth
• 1/4 cup chopped cilantro

Instructions

1. Heat a large skillet or Dutch oven over medium-high heat. Add the chicken, bell peppers, and onion to the skillet and cook until the chicken is cooked through and the vegetables are tender about 5-7 minutes.
2. Drain off any excess grease from the skillet. Add the fajita seasoning, salt, and black pepper to the skillet and stir to combine.
3. Stir in the rice and chicken broth to the skillet. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is cooked through.
4. Stir in the cilantro and serve immediately.

Tips

• For a spicier chicken fajita rice, add more cayenne pepper to the fajita seasoning.
• If you don't have fajita seasoning, you can make your own by combining chili powder, cumin, paprika, garlic powder, and onion powder.
• To make chicken fajita rice in the oven, preheat the oven to 350 degrees F. Add all of the ingredients to a baking dish and stir to combine. Bake for 20-25 minutes, or until the rice is cooked through.
• Chicken fajita rice can be served with a variety of toppings, such as sour cream, guacamole, salsa, shredded cheese, black beans, or corn.

Variations

• Shrimp fajita rice: Substitute shrimp for the chicken in the recipe. Cook the shrimp for 2-3 minutes per side, or until pink and cooked through.
• Steak fajita rice: Substitute steak for the chicken in the recipe. Cook the steak for 3-4 minutes per side, or until cooked to desired doneness.
• Vegetarian fajita rice: Omit the chicken from the recipe. Add an extra cup of vegetables, such as mushrooms, zucchini, or squash.
• Brown rice fajita rice: Substitute brown rice for the white rice in the recipe. Increase the cooking time to 20-25 minutes, or until the rice is cooked through.

Serving suggestions

Chicken fajita rice can be served as a main course or a side dish. It is typically served with sour cream, guacamole, and salsa. You can also add other toppings such as shredded cheese, black beans, or corn.

Here are some ideas for serving chicken fajita rice:

• For a main course: Serve chicken fajita rice with a side of sour cream, guacamole, and salsa. You can also add other toppings such as shredded cheese, black beans, or corn.
• For a side dish: Serve chicken fajita rice with grilled chicken, fish, or shrimp. You can also serve it with a side of vegetables such as roasted broccoli, grilled asparagus, or steamed green beans.

Storage and reheating

Chicken fajita rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the rice in 30-second intervals until heated through. You can also reheat the rice in a skillet over medium heat until heated through.

Nutritional information

One serving of chicken fajita rice (1 cup) contains approximately:

• Calories: 350
• Fat: 10 grams
• Saturated fat: 3 grams
• Cholesterol: 70 milligrams
• Sodium: 500 milligrams
• Carbohydrates: 50 grams
• Fiber: 5 grams
• Protein: 25 grams

Tips for making the best chicken fajita rice

• Use high-quality ingredients. The better the quality of your ingredients, the better your chicken fajita rice will taste.
• Don't overcook the chicken. The chicken should be cooked through, but still juicy.
• Use a flavorful fajita seasoning. A good fajita seasoning will give your chicken fajita rice a delicious flavor.
• Don't overcook the rice. The rice should be cooked through, but still have a slight bite.