Chicken Fajita Rice Bowl
A flavorful twist on a classic recipe, this Chicken Fajita Rice Bowl combines seasoned chicken, colorful peppers, and creamy lime crema for a comforting meal that's quick to prepare and easy to customize.
Ingredients
For the Rice and Beans
- 1 cup uncooked jasmine rice provides a fluffy texture
- 1.25 cups water hydrates the rice
- 2 cans 14.5-ounce black beans, drained adds creaminess and protein
For the Chicken and Vegetables
- 1.5 lbs raw chicken breast or tenderloins, cut into thin strips source of protein
- 1 medium red onion, thinly sliced adds sweetness and depth
- 3 large peppers (red, yellow, green, and poblano), thinly sliced provides flavor and color
- 1 tsp kosher salt enhances flavor
- 1 tsp garlic powder adds savory warmth
- 1 tsp cumin introduces earthiness
- 1 tsp dried oregano contributes herbal notes
- 1.5 tsp chili powder adds mild heat
- 1 tbsp smoked paprika imparts a smoky richness
- 1 tbsp cornstarch helps bind and crisp the chicken
- 1 tbsp olive oil for sautéing
For the Lime Crema
- 0.75 cup light sour cream provides creaminess
- 1 medium lime, juice adds brightness
- 0.5 tsp kosher salt for the crema
- 0.5 tsp garlic powder for the crema
Optional Toppings
- cheese for personalization
- shredded lettuce for personalization
- avocado for personalization
- pico de gallo for personalization
- salsa for personalization
- crushed tortilla chips for personalization
- cilantro for personalization
- extra lime for personalization
Instructions
Preparation of Lime Crema
- In a small bowl, combine the light sour cream with lime juice, garlic powder, and salt. Whisk until smooth, adding 2-3 tablespoons of water to reach your desired consistency. Cover and refrigerate until ready to serve.
Cooking the Rice
- In a saucepan, combine uncooked jasmine rice and water. Bring to a gentle simmer, cover, and cook for about 12 minutes.
- Take off the heat and let it sit covered for another 10 minutes. Fluff with a fork.
Preparing Chicken Fajitas
- Rub the chicken strips with cornstarch, salt, garlic powder, cumin, oregano, chili powder, and smoked paprika. Set aside.
Cooking Vegetables
- In a large skillet over medium-high heat, add 1 teaspoon of olive oil. Toss in the sliced peppers and onions, cooking until softened and charred, about 5 minutes. Set aside.
Cooking Chicken
- Add 2 teaspoons of olive oil to the skillet. Add the chicken strips, searing without stirring for about 4-5 minutes until browned on one side, then turn and cook another 3-4 minutes until fully cooked.
- Return the cooked peppers and onions to the skillet, mixing them in with the chicken.
Heating Black Beans
- Lightly spray the skillet with cooking spray and add the drained black beans with a pinch of salt. Heat for about 1-2 minutes until warmed through.
Assembling the Bowls
- In each bowl, start with a base of ½ cup of black beans and rice, then top with 1 cup of the chicken fajita mixture. Drizzle with lime crema and add optional toppings as desired.
Notes
Ensure to properly fluff the rice after cooking to avoid clumping. Let the chicken sit after seasoning to deepen flavor. Use a hot skillet for proper searing. Adjust the consistency of lime crema with water if necessary.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 15gSugar: 5g
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