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Chicken Fajita Rice

A quick and tasty dish made with spiced chicken, cooked basmati rice, and vegetables, all in one pan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 150 g Chicken (cut into strips) Use thin strips for faster cooking.
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper Powder
  • 1/2 tsp Chilli Flakes Add more for extra spice.
  • 1/2 tsp Mixed Herbs
  • 1/2 tsp Paprika Powder
  • 1 tsp Dark Soya Sauce
  • 1 tsp White Vinegar
  • 1 tsp Garlic Paste
For frying
  • 2 tbsp Oil Use a hot pan.
  • 1/2 Onion Onion, sliced Cook until translucent.
For the dish
  • 1 Capsicum Capsicum, sliced
  • 1 tbsp Chilli Garlic Sauce
  • 1 tsp Sugar
  • 1/2 tsp Chicken Powder
  • 2 Cups Boiled Basmati Rice Use pre-cooked rice.

Method
 

Preparation
  1. 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.
  2. If short on time, you can cook the chicken immediately without marinating.
Cooking
  1. Heat oil in a pan. Add sliced onions and cook until translucent.
  2. Add the marinated chicken and cook for 7-8 minutes until done.
  3. Add capsicum, chilli garlic sauce, sugar, and chicken powder. Mix well.
  4. Add boiled rice and mix thoroughly. Cook for an additional 2 minutes and serve hot.

Notes

Serve hot with a wedge of lime, fresh coriander or a spoon of sour cream. Store in an airtight container in the fridge for up to 3 days.