Chicken Fajita Rice
: 4
For the chicken (you can substitute rotisserie chicken)
  • 1½ lbs. boneless, skinless chicken breast
  • ¼ teaspoon cumin
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ teaspoon chili powder
  • 2 teaspoons olive oil
For the rice
  • 1 tablespoon olive oil
  • 1 cup diced green peppers
  • 1 cup diced red peppers
  • 1 large onion, diced (about 1½ cups)
  • 3 large cloves of garlic, minced
  • 4 cups cooked white rice
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • The juice and zest of 1 lime
  • 1 teaspoon hot sauce
  • ¼ cup salsa
  • ½ cup tomato sauce
  • 3 tablespoons olive oil
  • 1 ripe avocado for garnish
  1. Season the chicken with cumin, chili powder salt and pepper on both sides. then rub with the olive oil.
  2. Bake in a pre-heated 400 degree oven for 15 minutes. Let the chicken cool, then dice into large bite-sized pieces and set aside. If using a rotisserie chicken, shred the meat and toss with the cumin, chili powder, salt and pepper.
  3. Heat the olive oil in a large skillet, then add the peppers, onions.
  4. Season with the salt and pepper.
  5. Cook until slightly charred over medium-high heat, 10-15 minutes, stirring often.
  6. Now add the 4 cups of cooked white rice, the diced chicken, tomato sauce, salsa, cumin, chili powder, the hot sauce and the juice of the lime to the pan, stir to combine, turn the heat down to low and let cook for 5 minutes.
  7. Taste and adjust the seasonings with more salt and pepper if needed.
  8. Dish out into bowls and top with the lime zest and fresh avocado.
Additional toppings could include shredded cheese, crushed tortilla chips, sour cream and black beans.
If using a rotisserie chicken, shred the chicken and add the ¼ cumin, ⅛ t. salt and ⅛ t. pepper, ¼ t. chili powder and mix together.
Recipe by Mantitlement at