Recipe
One-Pot Chicken Fajita Rice Dinner
Prep Time: 15 min
Cook Time: 25 min
Serves: 4
Contributed By: Developed for CFC by Andrea Villneff
Ingredients
1 tbsp (15 mL)
salted butter
1 lb (0.5 kg)
boneless, skinless chicken thighs, sliced
1 cup (250 mL)
onion, sliced
3 cups (750 mL)
chicken broth
1/3 cup (75 mL)
tex-mex seasoning
1 1/2 cups (375 mL)
basmati rice
2 cups (500 mL)
red and green peppers, sliced
1/2 cup (125 mL)
sour cream
1/2 cup (125 mL)
salsa
1/4 cup (60 mL)
chopped cilantro
Instructions
1
Melt butter in a large skillet over medium-high heat. Brown chicken thighs, roughly 5 minutes. Stir in onions and cook for 3 minutes. Stir in chicken broth, tex-mex seasoning and basmati rice. Bring to a boil and cover, turn burner to low and cook for 15 minutes.
2
Take off the heat and stir peppers into the rice, cover again and let sit for 10 minutes. Serve in 4 separate bowls each topped with 2 tbsp (30 mL) each sour cream and salsa and 1 tbsp (15 mL) cilantro.