Chicken Fajita Rice

2 boneless, skinless chicken breasts (you can also use a rotisserie chicken to make things easier!)
1/4 t. cumin, 1/8 t. salt, 1/8 t. pepper, 1/4 t. chili powder for seasoning the chicken breasts
1 cup diced green peppers
1 cup diced red peppers
1 large onion, diced
3 large cloves of garlic, minced
4 cups cooked white rice
1/2 t. cumin
1/2 t. chili powder
1/2 t. salt
fresh ground black pepper
1 lime, zested, then juiced
1 t. hot sauce
1/4 cup salsa
1/2 cup tomato sauce
3 T. olive oil
1 ripe avocado

Season the chicken with cumin, chili powder salt and pepper on both sides. add 1/2 T of olive oil to each piece of chicken and rub in with the seasonings.
Bake in a pre-heated 400 degree oven for 15 minutes. Dice the chicken into large bite-sized pieces and set aside. If using a rotisserie chicken, shred the meat and toss with the 1/4 t. cumin, chili powder and the 1/8 t. salt and pepper.
Add the peppers, onions and garlic to a large skillet with 2 T. of olive oil. Season with 1/2 t. of salt and a few grinds of fresh black pepper. Let cook until slightly charred over medium-high heat, 15-20 minutes, stirring often.
Add the 4 cups of cooked white rice, the diced chicken, tomato sauce, salsa, 1/2 t. cumin, 1/2 t. chili powder, 1/2 t. salt, more fresh ground pepper, the hot sauce and the juice of the lime to the pan with the sauteed vegetables.
Stir, while gently breaking up the rice and let cook for 5 minutes more to let the flavors combine.
Taste and adjust the seasonings if needed.
Dish out into bowls and top with the lime zest and the avocado.

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