Chicken Fajitas is on the menu

Ingredients

• 1 pound Chicken Thighs (boneless, skinless, cut into strips)
• 1 pound Chicken Breast (boneless, skinless, cut into strips)
• 2 pieces Bell Pepper (mixed colors, sliced into strips)
• 1 piece Onion (large, sliced)
• 2 tbsp Olive Oil (for sautéing)
• 1 tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup Long Grain White Rice (rinsed)
• 1.5 cup Chicken Broth (low‑sodium)
• 1 cup Tomato Sauce (smooth, no added herbs)
• 1 cup Monterey Jack Cheese (shredded)
• 0.5 cup Hatch Chili Cheddar (shredded)
• 2 tbsp Fresh Cilantro (chopped, optional garnish)
• 1 piece Lime (cut into wedges for serving)

Instructions

1. Clean the Cooking Area

   Use a Scrub Daddy sponge to wipe down the stove top and surrounding countertops so the surface is free of grease and debris.

   Time: PT5M

2. Prepare Ingredients

   Slice the chicken thighs and breast into thin strips. Slice bell peppers into strips and the onion into thin wedges. Rinse the rice under cold water until the water runs clear.

   Time: PT10M

3. Season the Chicken

   In a large bowl combine the chicken strips with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until every piece is evenly coated.

   Time: PT5M

4. Cook Tomato‑Infused Rice

   Heat 1 tbsp olive oil in the skillet over medium heat. Add the rinsed rice and toast for 1 minute. Pour in the chicken broth and tomato sauce, stir, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15‑18 minutes until the rice is tender and liquid is absorbed.

   Time: PT20M

   Temperature: Medium heat

5. Sauté Peppers and Onions

   While the rice cooks, add the remaining 1 tbsp olive oil to a separate pan over medium‑high heat. Add the sliced bell peppers and onion, stirring frequently, until softened and lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

6. Brown the Chicken

   Add the seasoned chicken strips to the skillet (or same pan after vegetables are removed). Cook, stirring occasionally, until the pieces are browned on all sides and cooked through, about 6‑8 minutes.

   Time: PT8M

   Temperature: Medium‑high

7. Combine Everything and Melt Cheese

   Return the sautéed peppers and onions to the skillet with the cooked rice. Add the browned chicken, stir to combine, then sprinkle the shredded Monterey Jack and Hatch chili cheddar over the top. Cover the skillet for 2 minutes on low heat to melt the cheese.

   Time: PT5M

   Temperature: Low

8. Plate and Garnish

   Spoon the hot chicken fajita rice onto plates, garnish with chopped cilantro and lime wedges, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

690

Protein

42 g

Carbohydrates

71 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast
• Instead of Chicken Breast: Chicken Thighs
• Instead of Bell Pepper: any color bell pepper
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Smoked Paprika: regular paprika
• Instead of Long Grain White Rice: brown rice, basmati rice
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Tomato Sauce: crushed tomatoes, diced tomatoes
• Instead of Monterey Jack Cheese: cheddar, mozzarella
• Instead of Hatch Chili Cheddar: regular cheddar, pepper jack
• Instead of Fresh Cilantro: parsley

Equipment Needed

• Large Skillet or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon or Silicone Spatula
• Measuring Cups and Spoons
• Cheese Grater
• Ladle (optional)
• Stove

Critical Steps — Do Not Skip

• Seasoning the chicken evenly with the spice blend
• Cooking the rice with tomato sauce and broth until fully absorbed
• Browning the chicken without over‑cooking
• Melting the cheese gently to avoid a greasy texture

Chef Tips from the Video

• Use a cast‑iron skillet for an even sear and better heat retention.
• Add a pinch of smoked paprika to the rice for an extra depth of flavor.
• Finish with a drizzle of fresh lime juice just before serving for brightness.

Troubleshooting

Storage

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

Freezer: Portion and freeze for up to 2 months; reheat in a skillet with a splash of broth.

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

Make-Ahead Tips

• Season the chicken and keep it refrigerated for up to 12 hours before cooking.
• Cook the rice a day ahead; reheat with a splash of broth to restore moisture.
• Pre‑slice peppers and onions and store in an airtight container.

Frequently Asked Questions