Chicken Fajita Rice Bowls

Before You Start

Rinse the rice first for light, separate grains.

Slice the chicken across the grain so that it stays tender.

Finish with extra lime juice; it lifts the whole bowl.

Making Chicken Fajita Rice Bowls

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1. Put the rice and water in a saucepan, bring to the boil, cover and cook over low heat for 15 minutes. Leave covered for 5 minutes, then fluff.

   Mark done Start 15 min timer

2. Meanwhile, toss the chicken with the lime juice, cumin, paprika, garlic powder and oregano. Marinate for 10 minutes.

   Mark done Start 10 min timer

3. Heat half the oil in a large frying pan over high heat. Cook the chicken for 6 minutes, until browned and cooked through. Lift it out.

   Mark done Start 6 min timer

4. Add the remaining oil, peppers and onion and cook for 5 minutes, until charred at the edges. Return the chicken and toss. Serve over the rice with the cilantro.

   Mark done Start 5 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 3 days. Store the rice and the chicken mixture separately and reheat until piping hot.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Good With

• Shredded cabbage with lime
• Sliced cucumber
• Fresh pineapple

Questions and Answers

Chicken Fajita Rice Bowls Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.