Here is a simple recipe article for a quick meal.
introduction
This Chicken Fajita Rice is a fast, tasty dish. It uses cooked basmati rice and spiced chicken. You can make it in one pan. The steps are easy and quick.
why make this recipe
Make this recipe when you want a warm, filling meal fast. It works for lunch or dinner. You get protein, rice, and veg in one dish. If you like other chicken and rice ideas, try lemon herb chicken and rice pilaf for more ideas.
how to make Chicken Fajita Rice
Marinate the chicken first if you can. Cook onions until soft. Add the chicken and cook until done. Add capsicum and sauces, then mix in rice. Finish with a quick toss and serve hot. For a different spice mix and bake option, see paprika chicken and rice bake to compare flavors.
Ingredients :
150g Chicken (cut into strips), 1/2 tsp Salt, 1/4 tsp Black Pepper Powder, 1/2 tsp Chilli Flakes, 1/2 tsp Mixed Herbs, 1/2 tsp Paprika Powder, 1 tsp Dark Soya Sauce, 1 tsp White Vinegar, 1 tsp Garlic Paste, 2 tbsp Oil, 1/2 Onion, 1 Capsicum, 1 tbsp Chilli Garlic Sauce, 1 tsp Sugar, 1/2 tsp Chicken Powder, 2 Cups Boiled Basmati Rice
Directions :
- Marinate chicken with salt, black pepper, chilli flakes, mixed herbs, paprika powder, soya sauce and vinegar. Mix well and set aside for 15 mins. If you don’t have the time, cook it right away.
- Heat oil in a pan. Add sliced onions. Cook till translucent.
- Add marinated chicken. Cook for 7-8 mins.
- Add capsicum, chilli garlic sauce, sugar & chicken powder. Mix well.
- Add boiled rice and mix well. Cook for 2 mins and serve hot. Enjoy!
how to serve Chicken Fajita Rice
Serve hot on plates or in bowls. Add a wedge of lime if you like. You can top with fresh coriander or a spoon of sour cream. Serve with a simple salad or plain yogurt.
how to store Chicken Fajita Rice
Let the rice cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat in a pan or microwave until hot. Do not leave cooked rice at room temperature for more than 2 hours.
tips to make Chicken Fajita Rice
- Cut chicken into thin strips so it cooks fast and stays tender.
- Use hot pan and medium-high heat for good color on the chicken.
- If you like more spice, add extra chilli flakes or a dash of hot sauce.
- For more veg, add sliced carrots or frozen peas.
- Taste and add a little more salt or sugar at the end if needed.
variation (if any)
- Use shrimp or tofu instead of chicken for a different protein.
- Swap basmati with brown rice, but cook it first.
- Add corn or black beans for a Tex-Mex twist.
FAQs
Q: Can I use raw rice instead of boiled rice?
A: No. This recipe uses boiled rice. If you use raw rice, it will not cook well in the pan with the chicken.
Q: Can I make this recipe vegetarian?
A: Yes. Replace chicken with tofu or mushrooms. Marinate and cook the same way.
Q: How long can I keep the cooked dish in the freezer?
A: You can freeze it for up to 1 month. Use a freezer-safe container and thaw in the fridge before reheating.
Q: Can I use chicken breast or thigh?
A: Yes. Both work. Thigh gives more flavor and stays juicy. Breast is lean and cooks fast.
Conclusion
If you want another take on a one-pan fajita rice, check this skillet version: Chicken Fajita Rice Skillet – I Wash You Dry.
Chicken Fajita Rice
Ingredients
Method
- Marinate the chicken with salt, black pepper, chilli flakes, mixed herbs, paprika powder, soya sauce, and vinegar. Mix well and set aside for 15 minutes.
- If short on time, you can cook the chicken immediately without marinating.
- Heat oil in a pan. Add sliced onions and cook until translucent.
- Add the marinated chicken and cook for 7-8 minutes until done.
- Add capsicum, chilli garlic sauce, sugar, and chicken powder. Mix well.
- Add boiled rice and mix thoroughly. Cook for an additional 2 minutes and serve hot.