Fajita style chicken, veggies, and melted cheese on a bed of warm Mexican rice
2 chicken breasts, sliced in thin strips
2 tbsp oil
Fajita seasoning
1 tsp salt
1 tsp chili powder
1 tsp oregano
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
Mexican Rice**
1 cup uncooked long grain rice (do not rinse)
2 tbsp vegetable oil
2 cups warm water
4oz tomato sauce (1/2 a can)
1 tsp minced garlic
1 tsp chili powder
2 tsp tomato soup bouillon (caldo de tomate – found in Mexican food section of most groceries)
- Cut chicken in strips and shake generously with fajita seasoning (not required to measure). Stir to coat chicken evenly. Let rest while preparing the rice.
- Heat oil on medium in a large sauté pan or pot. Add rice, stir constantly. It will begin to turn a light brown and smell nutty. Do not scorch.
- Carefully pour in water – may want to have lid nearby to cover as it bubbles vigorously. Add in tomato sauce, garlic, chili powder, tomato soup powder. Stir to combine.
- Bring to a boil, then reduce heat to simmer and cover.
- Cook 18-20 minutes until liquid has been absorbed and rice is tender. Turn off heat, fluff with fork and let sit 5 minutes.
- While rice is cooking, heat 2 tbsp oil in another skillet or pan on medium to medium high. Cook chicken until completely cooked, about 5-7 minutes.
- To serve, add rice to a bowl, top with chicken, cheese, and any veggies you desire.
**From Yellow Bliss Road: https://www.yellowblissroad.com/authentic-mexican-rice/
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