Chicken Fajita Rice (Print Version)
# Ingredients:
→ Fajita Veggies
01 -
Sliced 2 medium bell peppers
02 -
1 sliced onion
03 -
Olive oil, about 2 tablespoons
04 -
Half a teaspoon salt
→ Chicken
05 -
1 and a half pounds of chicken strips
06 -
A tablespoon of olive oil
07 -
2 teaspoons chili powder
08 -
1 teaspoon paprika (smoked kind)
09 -
1 teaspoon cumin powder
10 -
1 teaspoon dried oregano
11 -
1 teaspoon salt
12 -
Half a teaspoon garlic powder
13 -
Half a teaspoon onion powder
→ Rice
14 -
3 cups already-cooked white rice (from 1 cup uncooked)
15 -
Juice of half a lime
16 -
2 tablespoons of chopped fresh cilantro
→ Toppings
17 -
6 full cups of shredded lettuce
18 -
Smooth sour cream
19 -
2 avocados, mashed up
# Instructions:
01 -
With the stove on medium-high, heat 2 tablespoons of olive oil in a big pan. Toss in the pepper slices and onion and cook them until they're softened. Add half a teaspoon of salt to taste.
02 -
Using another pan, warm up a tablespoon of olive oil. Place the chicken pieces in the pan and cook them until they're browned and cooked through.
03 -
Sprinkle a mix of fajita spices (chili powder, cumin, salt, garlic and onion powders, oregano, and smoked paprika) over the chicken while it cooks for another two minutes. Stir to coat evenly.
04 -
Follow package directions to cook white rice. When ready, stir in fresh lime juice and cilantro.
05 -
Start with a layer of lettuce in your bowl, then put a serving of lime-cilantro rice, layer seasoned chicken, and finally pile on cooked peppers and onions. Top it off with the sour cream and mashed avocado.
# Notes:
01 -
Want it spicy? Toss in jalapeño slices or extra chili powder.
02 -
For a healthier swap, use quinoa or brown rice instead.
03 -
Save time by prepping the parts ahead and assembling later.
04 -
Modify it to your taste—try black beans, corn, or anything you love!