One Pot Chicken Fajita Rice
Directions
- 1Heat olive oil in a large pot over medium heat.
- 2Heat olive oil in a large pot over medium heat.
- 3Heat olive oil in a large pot over medium heat.
- 4Add diced onions and bell peppers, cook until softened.
- 5Add diced onions and bell peppers, cook until softened.
- 6Add diced onions and bell peppers, cook until softened.
- 7Add grated garlic and cook for another minute.
- 8Add grated garlic and cook for another minute.
- 9Add grated garlic and cook for another minute.
- 10Add chicken mini fillets and cook until browned on all sides.
- 11Add chicken mini fillets and cook until browned on all sides.
- 12Add chicken mini fillets and cook until browned on all sides.
- 13Stir in chopped tomatoes, black beans, tomato puree, fajita seasoning mix, sweet paprika, garlic granules, salt, and pepper.
- 14Stir in chopped tomatoes, black beans, tomato puree, fajita seasoning mix, sweet paprika, garlic granules, salt, and pepper.
- 15Stir in chopped tomatoes, black beans, tomato puree, fajita seasoning mix, sweet paprika, garlic granules, salt, and pepper.
- 16Add washed and drained rice to the pot and stir until well combined.
- 17Add washed and drained rice to the pot and stir until well combined.
- 18Add washed and drained rice to the pot and stir until well combined.
- 19Pour in vegetable stock and bring to a boil.
- 20Pour in vegetable stock and bring to a boil.
- 21Pour in vegetable stock and bring to a boil.
- 22Reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.
- 23Reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.
- 24Reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.
- 25Remove from heat, sprinkle grated cheddar cheese over the top, cover, and let it sit for a few minutes until the cheese melts.
- 26Remove from heat, sprinkle grated cheddar cheese over the top, cover, and let it sit for a few minutes until the cheese melts.
- 27Remove from heat, sprinkle grated cheddar cheese over the top, cover, and let it sit for a few minutes until the cheese melts.
- 28Serve hot, garnished with chopped parsley if desired.
- 29Serve hot, garnished with chopped parsley if desired.
- 30Serve hot, garnished with chopped parsley if desired.
Ingredients
- 500 g chicken mini fillets, uncooked
- 500 g chicken mini fillets, uncooked
- 500 g chicken mini fillets, uncooked
- 1 medium bell pepper
- 1 medium bell pepper
- 1 medium bell pepper
- 1 medium onion
- 1 medium onion
- 1 medium onion
- 3 garlic cloves
- 3 garlic cloves
- 3 garlic cloves
- 180 g easy cook long grain rice, washed and drained
- 180 g easy cook long grain rice, washed and drained
- 180 g easy cook long grain rice, washed and drained
- 2 large vine tomatoes, peeled and chopped
- 2 large vine tomatoes, peeled and chopped
- 2 large vine tomatoes, peeled and chopped
- 0.5 can black beans, washed and drained
- 0.5 can black beans, washed and drained
- 0.5 can black beans, washed and drained
- 25 g tomato puree
- 25 g tomato puree
- 25 g tomato puree
- 1 sachet Old El Paso fajita seasoning mix (roasted tomato and pepper)
- 1 sachet Old El Paso fajita seasoning mix (roasted tomato and pepper)
- 1 sachet Old El Paso fajita seasoning mix (roasted tomato and pepper)
- 1 tsp sweet paprika
- 1 tsp sweet paprika
- 1 tsp sweet paprika
- 1 tsp garlic granules
- 1 tsp garlic granules
- 1 tsp garlic granules
- to taste pepper
- to taste pepper
- to taste pepper
- to taste salt
- to taste salt
- to taste salt
- 1.5 tbsp olive oil
- 1.5 tbsp olive oil
- 1.5 tbsp olive oil
- 2 cups vegetable stock (made up from stock cube)
- 2 cups vegetable stock (made up from stock cube)
- 2 cups vegetable stock (made up from stock cube)
- 90 g grated mature cheddar cheese
- 90 g grated mature cheddar cheese
- 90 g grated mature cheddar cheese
- chopped parsley for garnishing
- chopped parsley for garnishing
- chopped parsley for garnishing
Equipment
pot