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