The Best Chicken Fajita Rice

Step 1/9

• 150 g short grain rice
• ½ tbsp olive oil

• spatula
• saucepan (with lid)

In a saucepan with a lid, gently fry the white rice in the oil, stirring regularly.

Step 2/9

Add boiling water to the rice (according to package instructions) and cover with a lid.

Step 3/9

• 40 g carrots
• 40 g yellow bell peppers

• cutting board
• knife

Finely dice the carrot into small cubes and chop the bell pepper into long strips

Step 4/9

• 1 tbsp sesame oil

• frying pan

In a large frying pan add half the sesame oil and the carrot and pepper. Fry on a medium heat, stirring regularly.

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• ½ onion
• 60 g green zucchini

Chop the zucchini into wedges, and finely chop the onion. Add to the frying pan.

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• 2 chicken breasts (boneless, skinless)

Slice the chicken breasts into small strips or pieces, and add to the frying pan with the remaining sesame oil.

Step 7/9

• 300 g tomato sauce
• 1 tsp sweet paprika powder
• 2 tsp ground cumin
• 1 tsp smoked paprika powder
• ½ tsp chili powder
• 1 tbsp lime juice

Add the tomato sauce to the frying pan and turn the heat to low. Add the spices and lime juice in and stir until well mixed in.

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When the rice is cooked, serve it alongside the chicken fajita mixture.

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Enjoy

Enjoy your meal!