Description
There’s something magical about the combination of perfectly seasoned chicken, colorful bell peppers, and fluffy rice that comes together in one satisfying bowl. This recipe draws inspiration from the beloved tradition of fajitas, which originated in the ranch lands of South and West Texas in the 1930s. Mexican ranch workers would grill skirt steak over an open fire and serve it with warm tortillas, creating what we now know as fajitas.
Ingredients
For the Chicken and Vegetables:
- 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into strips
- 2 large bell peppers (mix of red, yellow, and green for beautiful color), sliced
- 1 large yellow onion, sliced into half-moons
- 3 tablespoons olive oil, divided
Fajita Seasoning Blend:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Pinch of cayenne pepper (optional, for heat)
Rice Base:
- 1½ cups long-grain white rice (jasmine or basmati work beautifully)
- 2½ cups chicken broth (or vegetable broth for lighter flavor)
- 1 tablespoon butter
- ½ teaspoon salt
Fresh Garnishes:
- 2 limes, cut into wedges
- ½ cup fresh cilantro, roughly chopped
- 1 avocado, sliced
- ½ cup Mexican crema or sour cream
- ½ cup shredded cheese (Mexican blend or sharp cheddar)
- Optional: pickled jalapeños, salsa, or hot sauce
Instructions
Begin by rinsing your rice under cold water until the water runs clear – this removes excess starch and prevents gummy rice. In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt. Bring to a rolling boil, then immediately reduce heat to low, cover tightly, and simmer for 18 minutes. Resist the temptation to lift the lid during cooking, as this releases essential steam. After 18 minutes, remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
While your rice cooks, slice the chicken into uniform strips about ½-inch thick – this ensures even cooking. In a small bowl, whisk together all the fajita seasoning ingredients. The aroma alone will transport you straight to your favorite Mexican restaurant. Toss the chicken strips with half of this seasoning blend, making sure every piece is well-coated. Save the remaining seasoning for the vegetables.
Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. When the oil shimmers and moves easily around the pan, it’s ready. Add the seasoned chicken in a single layer – don’t overcrowd the pan, or you’ll end up steaming instead of searing. Cook for 4-5 minutes without moving the pieces, allowing them to develop those beautiful golden-brown edges. Flip and cook another 3-4 minutes until the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
In the same skillet (don’t clean it – those brown bits are pure flavor gold), add the remaining tablespoon of olive oil. Add the sliced onions first and cook for 2-3 minutes until they start to soften and caramelize around the edges. Add the bell peppers and the remaining fajita seasoning, tossing everything together. Cook for 4-5 minutes until the peppers are tender-crisp – they should still have a slight bite to them. The vegetables should be vibrant and slightly charred in spots.
Return the cooked chicken to the skillet with the vegetables and toss everything together for about 1 minute, just long enough to reheat the chicken and meld the flavors. Squeeze half a lime over everything and give it one final toss. The sizzling sound and incredible aroma signal that your fajita mixture is ready for its grand finale.
Notes
Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.
Nutrition
- Calories: 450-500