One Pot Chicken Fajita Rice
Combining flavours of Mexican spices, chicken, peppers and black beans - it’s a satisfying dinner - and it’s super easy.
Ingredients
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Turn off the heat, squeeze the juice 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.
- 7
Once melted, sprinkle some fresh coriander, and serve with extra toppings if desired, like avocado, jalapeños and sour cream.
