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Fajita Rice

Fajita Rice

9 May 2024


10 MINS


30 MINS


4

INGREDIENTS
710g raw chicken breasts
240g dry white rice
250g sweet peppers
2 red onions
80g 50% reduced fat cheese
1 chicken stock cube 600ml water
2 tsp Fajita seasoning
1 tsp Paprika
1 tsp Cajun seasoning
1 tsp garlic granules
Salt & pepper
1 tsp mixed herbs

METHOD

1.    Dice the chicken breasts & slice the peppers and onion into slices.


2.     Spray a large frying pan with low calorie cooking spray (this is the only pan you will use, so it needs to be a good size). Fry the chicken, peppers and onion until the chicken is all white. The chicken doesn’t need to be fully cooked yet.


3.     Add in the dry rice and fry for 2 minutes. Add in the stock with the boiling water, stir and add all of the seasonings.


4.     Allow this to shimmer for about 10 minutes. Once the water has all reduced, add the passata and add a little more boiling water, about 50-100ml.

5.      Keep repeating this process of adding water and allowing it to reduce down until the rice is cooked. Make sure you remember to keep stirring the pan, if the water all drains and you don’t stir the pan the rice will stick to the bottom.


6.    Top with the reduced fat cheese, allow the cheese to melt. Serve & enjoy!

TIP

Top with sliced spring onions, guacamole and sour cream!

Replace the chicken with black beans and extra peppers to make this recipe veggie. 

 

rice bowl mexican

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