Chicken Fajita Rice Skillet with Crispy Edges

• 1 lb chicken breast, thinly sliced
• 1 cup long-grain white rice
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 cups chicken broth
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add sliced chicken and cook until browned, then remove from skillet.
3. 3 In the same skillet, sauté onions and bell peppers until softened.
4. 4 Stir in chili powder, cumin, smoked paprika, and garlic powder.
5. 5 Add rice and stir to coat with spices.
6. 6 Pour in chicken broth, bring to a simmer, then return chicken to skillet.
7. 7 Cover and cook for 15 minutes, or until rice is tender and liquid absorbed.
8. 8 Remove from heat, let stand 5 minutes, then fluff with a fork.
9. 9 Stir in lime juice.
10. 10 Garnish with cilantro before serving.

Equipment

• Large skillet with lid
• Spatula
• Cutting board and knife

Variations

• Add black beans or corn for extra texture and protein.
• Substitute shrimp for chicken for a seafood twist.

Substitutions

• If you're out of long-grain rice, use jasmine or basmati.
• Use fajita seasoning mix in place of individual spices.

Pairings

• Pairs well with a fresh mango salsa or a zesty lime crema.

Nutrition

Tips

• For extra crispy edges, resist stirring the rice too much while it cooks.
• Use a cast iron skillet for the best crust formation.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop with a bit of broth.

Serving Suggestions

• Serve with warm tortillas and a side of guacamole.
• Top with a dollop of sour cream or a sprinkle of cheese.

FAQ