Crazy Rice Recipe

Toast rice

Rinse rice under cold water until water runs mostly clear. In a medium saucepan over medium heat, warm 2 tbs vegetable oil. Add the drained rice and toast, stirring frequently, until some grains turn lightly golden, about 4–5 minutes.

Sauté aromatics

Add the finely chopped onion to the rice and sauté 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Add liquids and seasonings

Stir in tomato sauce, diced tomatoes with chiles, chicken broth, ground cumin, smoked paprika, chili powder, salt, and black pepper. Bring mixture to a gentle boil over medium-high heat.

Simmer rice

Once boiling, reduce heat to low, cover, and simmer gently until liquid is absorbed and rice is tender, about 18–20 minutes. Do not lift the lid during cooking.

Finish rice

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, then stir in chopped cilantro and lime juice (if using). Keep covered and warm until serving.

Prepare protein

Pat chosen protein dry. If using steak or chicken, thinly slice across the grain into 1/4" strips. If using shrimp, ensure peeled and deveined; pat dry.

Season protein

Place the sliced protein in a bowl and toss with 2 tbs olive oil and 2 tbs fajita seasoning, making sure pieces are evenly coated. Let rest 10 minutes while you heat the pan (or marinate longer up to 1 hour for more flavor).

Cook peppers & onions

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add a small splash of oil if needed. Add sliced bell peppers and yellow onion and cook, stirring occasionally, until softened and lightly charred, 6–8 minutes. Transfer to a plate and keep warm.

Cook protein

In the same hot skillet, add the seasoned protein in a single layer. For steak: cook 2–3 minutes per side for medium-rare to medium (longer if you prefer well done). For chicken: cook 4–6 minutes, stirring occasionally, until cooked through and internal temperature reaches 165°F (74°C). For shrimp: cook 1–2 minutes per side until opaque and pink. Return peppers and onions to the pan and toss with the cooked protein to combine and reheat for 30–60 seconds.

Make queso

In a small saucepan over low heat, combine cubed processed cheese (or cheddar), milk, diced green chiles, ground cumin, and salt. Stir constantly until the cheese melts and the mixture is smooth, about 5–7 minutes. If too thick, add up to 2 tbs more milk to reach desired pourable consistency. Keep warm on very low heat, stirring occasionally.

Divide the warm Spanish rice among 4 serving bowls (about 1 cup cooked rice per serving). Top each portion with an even portion of the prepared fajita meat and pepper mixture.

Ladle the warm queso over the fajita meat and rice (about 2 tbs queso per serving, or more to taste).

Garnish with additional chopped cilantro, pickled jalapeños if using, and lime wedges. Serve immediately while hot.