Skillet Chicken Fajitas with Rice
This dish is inspired by my love of fajitas and a one-pot meal (hello less dishes!).
Serves 6 – 8
1 tsp extra virgin olive oil
454 g (1 lb) boneless, skinless chicken breasts, sliced into thin strips
1 Large onion, sliced
1 Large green pepper, sliced
1 ½ Cup Long grain white rice (not minute)
1 398 ml can of diced tomatoes
1 Cup salsa
1 Cup water
1 Cup sodium reduced beef stock
1 tbsp chili powder
1 tsp garlic powder
½ tsp cumin
Heat a large skillet (with a tight-fitting lid) over medium-high and add the olive oil, when it’s hot (it will ripple) add the chicken, onion and peppers; season with salt and pepper.
Saute for about 5 to 7 minutes, until the onion and peppers start to soften and the chicken is still under-cooked.
Add in the rice and saute it slightly for about 30 seconds.
Add in the diced tomatoes, salsa, water, beef stock, chili powder, garlic powder, and cumin; season with salt and pepper.
Mix well and then cover the pan and bring it to a boil.
Once the pan has come to a boil, drop the heat to low and simmer until the rice is tender (about 30 minutes).
Taste and adjust seasoning.
Garnish with green onion (scallions) if you want to be fancy!
- You can use hot salsa if you like a little heat and you can also add in some jalapeno pepper too.
- Red peppers would work too.
- Brown rice can be substituted but it will take longer to cook and you may need to adjust the amount of liquid you add.