Chicken Fajita Rice Bowl
Ingredients
Spice for the Chicken
600 grams chicken fillets cut into strips
2 teaspoons paprika
1 teaspoon cumin powder
1 teaspoon Chilli flakes
1 teaspoon garlic powder
Salt and pepper
For the Rice
1 heaped cup rice
Oil
1 onion diced
2 teaspoons Chopped garlic
2 teaspoons paprika
1 teaspoon cumin powder
1 tin chopped tomatoes
1 tin red kidney beans
2 cups Chicken Stock
1 tablespoon lemon juice
2 tablespoons Chopped coriander
Salt and pepper to taste
Servings
4
Products we used
Directions
Prep Time: 5 - 10 minutes
Total Time: 50 - 60 minutes
- Prepare spices: Gather the spices listed for the chicken.
- Create spice mix: In a bowl, combine paprika, cumin, chili flakes, garlic powder, salt, and pepper.
- Season the chicken: Rub the spice mix onto the chicken.
- Prepare rice: Rinse the rice and soak it for 30 minutes. Then, strain and set it aside.
- Cook spiced chicken: Heat oil in a large pot on medium to high heat. Cook the spiced chicken in batches and set it aside.
- Sauté onions and garlic: In the same pot, add a bit of butter, diced onions, and garlic. Sauté for 4 minutes.
- Add Paprika and Cumin: Stir in paprika and cumin powder, mixing well.
- Introduce veggies: Next, add the stir-fry vegetables and cook for 5 minutes before adding the tomatoes.
- Simmer: Let the mixture simmer for 6 - 8 minutes, then add the red kidney beans, rice, and season to taste.
- Boil with stock: Cook for an additional 2 minutes before pouring in the stock. Bring it to a boil.
- Simmer with lid: Reduce the heat, cover with a lid, and simmer for 35 - 40 minutes. Gently stir occasionally to prevent burning.
- Add Chicken: Finally, add the cooked chicken to the pot. Gently toss it, garnish, squeeze lemon juice, and serve. Enjoy!
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
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