One Pot Chicken Fajita Rice
Description
This one pot chicken fajita rice is a quick, family-friendly dinner packed with juicy chicken, peppers, onion and Mexican rice in a rich passata sauce, finished with melted cheese, crunchy nachos and fresh avocado for a satisfying Tex-Mex style meal ready in under 30 minutes.
Ingredients
For the Fajita Rice
- 600 g chicken breast diced
- 1-2 bell peppers sliced
- 1-2 onions sliced
- 2 packets microwave Mexican rice
- 400 g passata
- 1 packet fajita seasoning
For Topping and Serving
- 80 g reduced fat grated cheese
- 40 g nachos for serving
- 1 avocado
- salt to taste
- black pepper to taste
- chilli flakes to taste
- lemon juice to taste
Instructions
Cook the Fajita Rice
- In a large frying pan or sauté pan, fry the chicken, peppers and onion until browned. Add in the fajita seasoning and fry until the chicken is fully cooked.
- Break up the rice in the packets and add it to the pan along with the passata. Mix everything together, bring it to a boil, then reduce the heat and simmer for 10 minutes.
Make the Guacamole
- While the rice simmers, preheat the grill. Mash the avocado in a bowl and mix with salt, pepper, chilli flakes and lemon juice to make a quick guacamole. Set aside.
Finish and Serve
- After the 10 minutes of simmering, if your pan is oven-proof, sprinkle the cheese directly on top. If not, transfer the chicken and rice mixture to an oven-proof tray first, then sprinkle over the cheese. Grill until the cheese has melted.
- Split the fajita rice between 4 plates and serve with the nachos and guacamole on the side.
Notes
- Break up the microwave rice well before adding it to the pan so it doesn't clump and cooks evenly.
- If your pan isn't oven or grill-safe, transfer the mixture to an oven-proof dish before adding the cheese.
- Adjust the amount of passata slightly for a saucier or drier finish, depending on preference.
- Store leftovers in an airtight container in the fridge for up to 3 days.