Chicken Fajita Rice
Tender chicken, sweet peppers and onion mingle with warmly spiced rice and a squeeze of lime in this easy one-pan dinner.
6 min
Prep
36 min
Cook
4
Serves
550
Calories
Macros · per serving
40g protein
68g carbs
12g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 255 g long-grain white rice
- 300 g bell pepper
- 150 g onion
- 2 tbsp olive oil
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- 0.75 tsp salt
- 2 tbsp lime juice
- 90 ml water
Instructions
- 1
Thinly slice the peppers and onion. Cut the raw boneless, skinless chicken breast into 1 cm pieces.
- 2
Cook the long-grain white rice according to the package directions.
- 3
Preheat a deep 30 cm skillet over medium-high heat for 1 minute. Add 1 tablespoon of the oil, the peppers and onion. Cook uncovered for 3 minutes, stirring frequently.
- 4
Add the remaining tablespoon of oil and the chicken. Cook uncovered over medium-high heat for about 6 minutes, stirring frequently. During the final 30 seconds, stir in the paprika, cumin, garlic powder and salt. Check several of the largest chicken pieces: they must reach 74°C/165°F.
- 5
Tip the cooked rice straight into the same skillet. Add the 90 ml water and stir thoroughly, breaking up any remaining clumps. Cover, reduce the heat to medium and cook for 3 minutes.
- 6
Uncover, add the lime juice and stir over medium-high heat for about 1 minute, until the rice is steaming throughout and the mixture reaches 74°C/165°F. Any visible liquid should have evaporated, leaving moist, separate rice rather than broth. Divide between four plates.
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