Homemade Chicken Fajita Rice

Ingredients

• 1 tsp Salt (for the fajita rice spice blend)
• 0.5 tsp Red Chili Powder (mild heat)
• 1 tsp Roasted Cumin Powder (adds earthiness)
• 1 tsp Crushed Red Chili Flakes (for extra kick)
• 1 tsp Paprika Powder (use Kashmiri red chili powder if unavailable)
• 0.5 tsp Black Pepper Powder (freshly ground preferred)
• 1 tsp Garlic Powder (or 1 tsp garlic paste)
• 1 tsp Onion Powder (optional – fresh onion will be added later)
• 1 tsp Oregano (dried)
• 0.5 kg Boneless Chicken Breast or Thigh (cut into long strips)
• 2 tsp Soy Sauce (adds umami; use gluten‑free if needed)
• 2 tsp Lemon Juice (added at the end for tanginess)
• 5 tbsp Oil (vegetable or canola) (for stir‑frying)
• 1 tbsp Garlic (fresh) (chopped)
• 0.5 cup Onion (sliced thinly)
• 1 piece Red Bell Pepper (sliced into strips)
• 1 piece Green Bell Pepper (sliced into strips)
• 1 piece Green Chili (Jalapeño or regular) (slit lengthwise)
• 1 tsp Chicken Bouillon Cube or Powder (optional flavor booster)
• 2 cup Seela (or Basmati) Rice (uncooked; soak 1 hour, then par‑cook to 99% done)
• 2 L Water (for boiling rice)

Instructions

1. Prepare Fajita Rice Spice Blend

   In a mixing bowl combine salt, red chili powder, roasted cumin powder, crushed red chili flakes, paprika, black pepper, garlic powder, onion powder, and oregano. Stir until evenly mixed.

   Time: PT5M

2. Cut and Marinate Chicken

   Trim 0.5 kg boneless chicken and cut into long strips. Add the prepared spice blend, soy sauce, and 1 tsp of the lemon juice (hold the remaining lemon juice for later). Mix thoroughly, cover, and let marinate for 30 minutes at room temperature.

   Time: PT30M

3. Soak and Par‑Cook Rice

   Rinse 2 cup Seela rice and soak in water for 1 hour. Bring 2 L water to a rolling boil, add 2 tbsp salt, then drain the soaked rice and add it to the boiling water. Cook until the rice is about 99 % done (still firm), about 12‑15 minutes. Drain and spread on a tray to cool to room temperature.

   Time: PT1H15M

   Temperature: high flame

4. Stir‑Fry Chicken and Vegetables

   Heat 5 tbsp oil in a large skillet over high flame. Add chopped garlic and sauté 30 seconds until fragrant. Add sliced onion and fry until soft. Add the marinated chicken and stir‑fry 2‑3 minutes. Reduce heat, cover, and cook 9‑10 minutes, stirring once halfway. Uncover, increase flame and evaporate excess liquid. Add sliced red and green bell peppers, stir‑fry 2‑3 minutes until just tender. Finally, add sliced green chili and optional chicken bouillon; stir for another minute.

   Time: PT12M

   Temperature: high flame

5. Combine Rice and Finish

   Add the cooled rice to the skillet with the chicken‑vegetable mixture. Gently toss using a spatula, keeping the rice grains intact. Increase heat to high and fry for about 5 minutes, allowing a light smokey aroma to develop. Drizzle the remaining 2 tsp lemon juice, give a final quick toss, and remove from heat.

   Time: PT5M

   Temperature: high flame

6. Serve

   Transfer the Chicken Fajita Rice to a serving platter. Garnish with fresh cilantro or lime wedges if desired. Serve hot alongside salsa, guacamole, or a side of beans.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Salt: sea salt, kosher salt
• Instead of Red Chili Powder: cayenne pepper, paprika
• Instead of Roasted Cumin Powder: ground cumin
• Instead of Crushed Red Chili Flakes: red pepper flakes
• Instead of Paprika Powder: smoked paprika
• Instead of Black Pepper Powder: white pepper
• Instead of Garlic Powder: fresh garlic (minced)
• Instead of Onion Powder: dried onion flakes
• Instead of Oregano: Mexican blend seasoning
• Instead of Boneless Chicken Breast or Thigh: skinless chicken thighs
• Instead of Soy Sauce: tamari
• Instead of Lemon Juice: lime juice
• Instead of Oil (vegetable or canola): sunflower oil, peanut oil
• Instead of Garlic (fresh): garlic paste
• Instead of Onion: shallots
• Instead of Red Bell Pepper: red capsicum
• Instead of Green Bell Pepper: green capsicum
• Instead of Green Chili (Jalapeño or regular): serrano pepper, green chilies
• Instead of Chicken Bouillon Cube or Powder: MSG, nutritional yeast
• Instead of Seela (or Basmati) Rice: long‑grain basmati rice

Equipment Needed

• Mixing Bowl
• Measuring Spoons
• Knife
• Cutting Board
• Large Pot with Lid
• Colander
• Large Skillet or Wok
• Wooden Spatula or Tongs

Critical Steps — Do Not Skip

• Marinating the chicken for at least 30 minutes
• Par‑cooking the rice to 99% and cooling it before stir‑fry
• Using high flame to achieve a light smokey flavor
• Adding lemon juice at the very end

Chef Tips from the Video

• Toast the whole spice blend briefly in a dry pan before mixing for deeper flavor.
• Add a pinch of smoked paprika for extra depth.
• If you like extra heat, increase the crushed red chili flakes or add a sliced serrano pepper.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Portion and freeze for up to 1 month; reheat in a skillet

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• Marinate the chicken a day ahead and refrigerate
• Cook and cool the rice in advance; store in the fridge and use day‑old rice for best texture
• Prepare the spice blend and store in an airtight jar for future use

Frequently Asked Questions