One pot chicken fajita rice
Make short work of a tasty family dinner bursting with flavour. This one pot fajita chicken rice will become a firm favourite - and the bonus? Hardly any washing up!
Ingredients
- 2 teaspoons vegetable oil
- 500 g skinless and boneless chicken thighs cut into strips
- 1 onion finely chopped
- 3 cloves of garlic crushed
- 2 tsps paprika
- 2 tsps garlic powder
- 1 red or green pepper diced
- 250 g long grain rice washed and rinsed
- 1 x 400g can of chopped tomatoes
- 1 x 400g can of black beans drained
- 1 sachet of fajita seasoning mix Your preference from mild to fiery hot
- 1 tbsp sundried tomato paste
- 400 ml of chicken stock/chicken broth
- 90 g grated cheddar cheese
- A good pinch of salt and black pepper
- Freshly chopped coriander for serving
Instructions
- Start by preparing the vegetables and chicken. Slice the chicken breasts into thin strips, about 1/4 inch thick. Then, dice the onion and the pepper.
- Get a large non-stick deep-sided pan or pot, then heat the vegetable oil over a medium-high heat. Add the chopped onions and pepper and sauté until they're softened.
- Add the minced garlic and cook for another minute or two. Then add the strips of chicken and keep stirring until the chicken is browned.
- Stir in the tinned tomatoes, fajita seasoning, black beans and a pinch of salt and pepper, as well as the chicken stock and give it all a good stir. (See note 1)
- Then add the rinsed uncooked rice, and stir again, making sure all the ingredients are well combined. Bring to a simmer, and then cover and cook on a low heat for around 20-30 minutes, until the chicken and rice are cooked through, the liquid has evaporated and the rice is fluffy. (See note 2).
- Turn off the heat, squeeze the juce of half a lime (optional) then sprinkle the grated cheddar cheese on top of the chicken and rice and pop the lid back on and leave for a few minutes are the cheese will melt from the residual heat.
- Once melted, sprinkle some fresh coriander, and serve with extra toppings if desired. (See note 3).
Notes
Note 1: It's at this point you can add any extra vegetables you'd like, including sweetcorn, shredded carrot or even green beans.
Note 2: Depending on what rice you've used, you may need to cook this for longer. If you think the rice is getting dry, add a little water to make sure the bottom of the pan doesn't stick.
Note 3: I like it just as it is, but you can add wedges of lime, sour cream, sliced avocadoes, jalapeno peppers and even more cheese. The choice is yours!
Nutrition
Calories: 867kcal