Chicken Fajita and Rice Skillet
Are you in the mood for a Mexican feast? Whether it’s Taco Tuesday or Cinco de Mayo, there is nothing more satisfying than preparing and savoring a homemade dish made with ingredients that are easy to find at most grocery stores. Today we’ll be whipping up a chicken fajita and rice skillet that will treat your taste buds to some serious south-of-the-border flavor without all of the fuss. Practical, delicious, and ready in under 50 minutes – this one is sure to become a dinner staple for many fajita lovers out there!
Chicken Fajita and Rice Skillet Recipe
Yield: 4-5 servings
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Ingredients:
Boneless skinless chicken breasts
1 tsp Chili powder
1 tsp Cumin
1 tsp smoked paprika
1 tsp Mexican oregano
salt and pepper
2 tbsp Olive oil
1 Yellow onion, diced
1 tbsp Minced Garlic
1 of each Bell peppers, Red, Yellow, Green and Orange, diced
Rice
1 1⁄2 cups Low-sodium chicken broth
1 Can ( 14.5 oz ) of fire -oasted tomatoes.
1 Can ( 15.5 oz ) Black beans, drained
2 Cups Basmati Rice
1 tsp. Cumin
1 tsp. Smoked paprika
1 tsp. Cayenne
1 tsp. Chili powder
Lime, sliced and cut in half and juiced
1⁄2 cup Cilantro, chopped
Instructions:
In a large bowl add the chicken and seasonings, toss to combine.
Place the bowl in the refrigerator for 2-3 hours.
In a large saute pan heat 1 Tbsp olive oil over medium-high heat.
Cook the chicken over medium to high heat for 7-8 minutes, tossing occasionally until cooked through.
Remove the chicken and place on a plate and cover, set to the side.
In the same large saute pan add 1 tbsp of olive oil, add your peppers, onions, and garlic, cook over medium heat until
tender.
Set to the side.
In the large saute pan now add the broth, seasonings, and rice and cook over high heat to bring to a boil.
Reduce the heat to medium and cook for 4-5 minutes.
Add the fire-roasted tomatoes, and black beans to the rice and toss to combine.
Cook for another 3-4 minutes.
Add the chicken and pepper mixture to the rice and toss to combine.
Top with cilantro and avocado
Enjoy
Chicken Fajita and Rice Skillet
This chicken fajita and rice skillet recipe is sure to become a dinner staple for many fajita lovers out there!
Ingredients
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp smoked paprika
- 1 tsp Mexican oregano
- salt and pepper
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 1 tbsp Minced Garlic
- 1 of each Bell peppers, Red, Yellow, Green and Orange, diced
- Rice
- 1 1⁄2 cups Low-sodium chicken broth
- 1 Can ( 14.5 oz ) of fire -oasted tomatoes.
- 1 Can ( 15.5 oz ) Black beans, drained
- 2 Cups Basmati Rice
- 1 tsp. Cumin
- 1 tsp. Smoked paprika
- 1 tsp. Cayenne
- 1 tsp. Chili powder
- Lime, sliced and cut in half and juiced
- 1⁄2 cup Cilantro, chopped
Instructions
In a large bowl add the chicken and seasonings, toss to combine.
Place the bowl in the refrigerator for 2-3 hours.
In a large saute pan heat 1 Tbsp olive oil over medium-high heat.
Cook the chicken over medium to high heat for 7-8 minutes, tossing occasionally until cooked through.
Remove the chicken and place on a plate and cover, set to the side.
In the same large saute pan add 1 tbsp of olive oil, add your peppers, onions and garlic, cook over medium heat until
tender.
Set to the side.
In the large saute pan now add the broth, seasonings, and rice and cook over high heat to bring to a boil.
Reduce the heat to a medium and cook for 4-5 minutes.
Add the fire roasted tomatoes, and black beans to the rice and toss to combine.
Cook for another 3-4 minutes.
Add the chicken and pepper mixture to the rice toss to combine.
Top with cilantro and avocado
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 279Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 293mgCarbohydrates: 49gFiber: 5gSugar: 9gProtein: 8g
Nutrition information is an estimate.
