Rice And Chicken Fajitas Recipe

Prepare and marinate chicken

Slice the chicken breasts into thick 3/4-inch strips. In a bowl combine 2 tbs olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, 3 tsp salt, and 1 tsp black pepper. Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours.

Cook rice

Rinse 1 cup long-grain rice under cold water until the water runs clear. In a medium saucepan bring 2 cups chicken broth, 1 tbs butter or olive oil, and 1/2 tsp salt to a boil. Add the rice, stir once, reduce heat to low, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes before fluffing with a fork.

Prep vegetables

While rice cooks and chicken marinates, peel and slice the onion into 1/4-inch rings and separate. Core and slice the red and green bell peppers into 1/2-inch strips. Slice jalapeños thinly (remove seeds if you prefer less heat). Chop the tomatoes and cilantro and set aside separately for topping.

Sear vegetables

Heat 1 tbs olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onion and bell peppers and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. If desired, remove vegetables to a bowl and keep warm.

Cook chicken

In the same skillet, add the remaining 1 tbs olive oil and heat over medium-high. Add the marinated chicken strips in a single layer (work in batches if needed) and cook undisturbed for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until cooked through and internal temperature reaches 165°F (74°C). If using butter, stir it in at the end for glossy finish. Return the cooked peppers and onions to the pan and toss with the chicken for 1 minute to combine and reheat.

Assemble and serve

Spoon a portion of rice onto each plate. Top with thick slices of the fajita chicken and sautéed peppers and onions. Scatter chopped tomatoes and sliced jalapeños over the top. Garnish with chopped cilantro and serve with lime wedges on the side. Adjust salt and pepper to taste and serve immediately.