One Pan Chicken Fajita Rice
Print Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting Time 10 minutes mins
Total Time 40 minutes mins
- 2 tbsp olive oil
- 200 g chicken breast cut into julienne
- ¼ onion medium diced
- ⅓ cup pepper cut into julienne
- ⅛ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp cayenne
- ¼ tsp cumin
- ½ tsp salt
- ½ cup basmati rice
- ½ cup passata
- 1 cup water
Heat the olive oil in a shallow pot or pan. Add the chicken breasts to the pot and saute until all the sides of the chicken strips’ color change.
Add the onion and pepper to the pot, saute for a few minutes, then add the spices and mix them well.
When the onion and peppers are half tender, add the basmati rice and saute them together.
Continue to saute for about 4 minutes, then add the passata and water to the pan, close the lid and reduce the heat to medium-low.
Cook until the rice absorbs all the liquid, and turn off the heat.
Serve after resting for about 10 minutes.
Calories: 1079kcal | Carbohydrates: 140g | Protein: 60g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 1466mg | Potassium: 2531mg | Fiber: 25g | Sugar: 8g | Vitamin A: 1591IU | Vitamin C: 18mg | Calcium: 432mg | Iron: 12mg