Chicken Fajita Rice Dish (Print Version)
Spiced chicken, peppers, and rice in one colorful skillet. Lime and cilantro finish for extra flavor.
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
1 pound boneless skinless chicken breast, diced
03 -
1 cup long-grain rice
04 -
2 cups chicken broth
→ Vegetables
05 -
1 red bell pepper, sliced
06 -
1 green bell pepper, sliced
07 -
1 yellow bell pepper, sliced
08 -
1 medium onion, sliced
09 -
2 cloves garlic, minced
→ Spices and Seasonings
10 -
2 teaspoons chili powder
11 -
1 teaspoon ground cumin
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon dried oregano
14 -
Salt to taste
15 -
Black pepper to taste
→ Finishing Touches
16 -
Juice of 1 lime
17 -
1/4 cup fresh cilantro, chopped
# Steps:
01 -
Warm olive oil in a large skillet over medium-high heat.
02 -
Add diced chicken breast and sauté for 4 to 5 minutes, stirring occasionally, until lightly browned and cooked through.
03 -
Incorporate bell peppers, onion, and minced garlic. Cook for 3 to 4 minutes until vegetables are just softened.
04 -
Sprinkle in chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Mix thoroughly to coat all ingredients.
05 -
Add long-grain rice to the skillet and stir constantly for 1 minute to lightly toast the grains.
06 -
Pour in chicken broth and bring contents to a gentle boil. Lower heat to a simmer, cover, and cook for 18 to 20 minutes until rice is tender and liquid is absorbed.
07 -
Remove skillet from heat. Drizzle fresh lime juice over rice, fluff with a fork, and garnish with chopped fresh cilantro before serving.
# Notes:
01 -
For optimal flavor, ensure vegetables retain slight crispness and avoid overcooking the chicken to preserve juiciness.