Chicken Fajita Rice Bowls
Seasoned cooked chicken gets served over a skillet of Mexican rice with melted cheese on top.
Ingredients
- 2 boneless skinless chicken breasts cut in half lengthwise
- 1 purple onion diced
- 1 red bell pepper diced
- 5 cloves garlic minced
- 3 c Minute Rice
- 2 1/2 c chicken stock
- 1/2 c tomato sauce
- 1 tbsp Better than Bouillon chicken base
- 1 tsp cumin
- 1/2 tsp ancho chili powder
- 1 tsp kosher salt
- 2-3 c shredded cheese
- cilantro for garnish optional
- sour cream for serving optional
Seasoning for Chicken
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
Instructions
- Slice chicken breasts lengthwise to create four thin chicken breasts.
- Combine all the seasoning for the chicken and season on both sides while you preheat olive oil in a large pan set just under medium heat.
- Cook chicken 5 minutes per side. Remove and set on a plate.
- To the same pan add the diced onions and red bell pepper and cook for 15 minutes.
- Add minced garlic and cook 2 more minutes.
- Pour chicken stock, tomato sauce, Better than Bouillon, cumin, ancho chili powder, kosher salt and the rendered chicken drippings from the plate to the pan. Stir well to break up that chicken base and turn the heat to high.
- Once everything comes to a rolling boil, add the rice. Stir and turn the heat off and cover. Allow the rice to absorb the liquid for 15 minutes. Remove the lid and stir. Cover and let sit 5 more minutes if all the liquid hasn't absorbed.
- While the rice cooks, thinly slice the chicken.
- Stir the rice once more and lay chicken on top of the bed of rice. Cover in the shredded cheese and broil until the cheese is melted and golden brown on top.
- Serve with sour cream, guacamole or salsa and garnish with cilantro.
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