Skillet Chicken Fajitas with Rice

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

Salt

Pepper

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!

Notes:

1. You can use hot salsa if you like a little heat and you can also add in some jalapeno pepper too.
2. Red peppers would work too.
3. Brown rice can be substituted but it will take longer to cook and you may need to adjust the amount of liquid you add.

Skillet Chicken Fajitas with Rice

Skillet Chicken Fajitas with Rice

Ingredients

• 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 1/2 cup Long grain white rice (not minute)
• 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
• 1/2 tsp cumin
• salt
• pepper

Servings:

Instructions

1. 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.
2. Saute for about 5 to 7 minutes, until the onion and peppers start to soften and the chicken is still under-cooked.
3. Add in the rice and saute it slightly for about 30 seconds.
4. Add in the diced tomatoes, salsa, water, beef stock, chili powder, garlic powder, and cumin; season with salt and pepper.
5. Mix well and then cover the pan and bring it to a boil.
6. Once the pan has come to a boil, drop the heat to low and simmer until the rice is tender (about 30 minutes).
7. Taste and adjust seasoning.
8. Garnish with green onion (scallions) if you want to be fancy!

Recipe Notes

1. You can use hot salsa if you like a little heat and you can also add in some jalapeno pepper too.
2. Red peppers would work too.
3. Brown rice can be substituted but it will take longer to cook and you may need to adjust the amount of liquid you add.

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