Chicken fajita rice bowl
Spiced chicken, peppers and onion turn plain rice into a colorful dinner. Cook the rice while the filling sizzles, then finish with lime just before serving.
30 minutes, start to finishLet’s make it.
- 01
Step 1
Cook rice with water following the packet, adjusting the ratio if required. Keep covered off the heat when done.
- 02
Step 2
Heat oil in a wide pan. Cook onion and pepper for 5 minutes. Add chicken, cumin, paprika and salt; cook 8–10 minutes, turning pieces regularly.
- 03
Step 3
Check chicken reaches 74°C / 165°F and extend cooking if needed. Add lime juice, then spoon over rice.
Make it your own.
- Slice peppers thinly so they soften without needing extra cooking time.
Keeping the leftovers
Cool cooked rice quickly in a shallow container and refrigerate within 1 hour. Use within 24 hours and reheat only once, until steaming hot throughout.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
