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Fajita Chicken and Rice

Fajita Chicken and Rice


  • Author: María
  • Total Time: 1 hour
  • Yield: 12 1x

Description

A family favorite in our household for over a decade.


Ingredients

Scale
  • 2 lbs boneless skinless chicken breast, cut into bite-sized pieces
  • 3 bell peppers, sliced thin
  • 1 medium yellow onion, 
sliced thin
  • 1 large jalapeno, minced
  • 4 1/2 C chicken broth
  • 2 C parboiled long-grain rice
  • 2 C sharp cheddar 
cheese, grated
  • 2 C Monterrey 
jack cheese, grated
  • 1/4 C vegetable oil, as needed
  • 3 tbsp fajita seasoning*
  • 1 tbsp cilantro, minced
  • 1 tsp kosher salt, to taste

Instructions

  1. Season your chicken liberally, coating each piece well, with 2 tablespoons of fajita seasoning. Do this a few hours or the night before preparing this meal for the best flavor, but bring it out of the fridge about half an hour before cooking so it cooks evenly. 
  2. When you’re ready to start making this meal, preheat your oven to 375°F and combine your cheeses together, then set them aside.
  3. Place a large oven-safe skillet or saute pan over medium-high heat and add enough oil to lightly coat the bottom of the pan.  When it starts shimmering, go ahead and add the chicken in a single layer. You want a nice sear on all sides so cooks the chicken in batches if needed. If the chicken sticks to the pan use a few teaspoons of chicken broth to deglaze the pan. 
  4. Cook the chicken for 5-6 minutes, until you don’t see any more pink, then remove and set aside. If you’re going to finish the dish in the oven – see the post above or keep reading through the entire recipe before you continue – it doesn’t matter if the chicken is cooked through yet. If you’re skipping the oven finish (I do, often), make sure the chicken is cooked through before removing it from the pan. 
  5. Add another small drizzle of oil to the empty pan and increase the heat to high. Add the bell peppers and onion. Season them with a couple of pinches of salt and toss them around in the pan until they begin to char on the edges and soften just a tad. How long is up to you: I only sear them for a couple of minutes and remove them because I like a firmer bite. When they’re done to your liking, remove the peppers and onions to rest with the chicken.
  6. Reduce the heat back down to medium-high. Drizzle another tablespoon or so of oil in the pan, then add the garlic and jalapeño and cook for 2 minutes, just until fragrant. Next, pour in the rice. Stir it around to coat in the flavored oil, and let it toast for 2-3 minutes until it’s lightly browned.
  7. Stir in the chicken broth, and bring to a boil. Cover with a lid and reduce the heat to medium. Cook for 10-12 minutes, until the liquid, has almost entirely evaporated and the grains of rice on the surface are visible.
  8. When the rice is almost dry stir in the chicken, veggies, and 3/4 of the shredded cheese. Combine everything thoroughly, then sprinkle the remaining cheese over the top of the dish in an even layer. 
  9. Bake uncovered on the middle rack for 10 minutes, or until lightly browned and bubbling. Alternatively, for a looser texture, just pop it under the broiler on high for 2-3 minutes, until toasted to your liking on top. 
  10. Let rest for 5-10 minutes before diving in. Sprinkle cilantro over the top of the whole shebang, or individual servings if you have cilantro haters in your household. Dassit! 

Notes

  • The yellow packet in the grocery store works just fine! 
  • This recipe was originally in my ebook As Seen On IG. It’s been fleshed out and adjusted, but it’s otherwise the same. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
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