Dice the onion & chop the bell peppers, while your cooking the instant brown rice. Sprinkle some fajita seasoning into the rice, while cooking, so that the rice takes on the flavor while absorbing the liquids. (ok to substitute white rice)
Do this first to keep the recipe moving.
Heat 1 Tbsp Olive Oil in a 12-inch saute pan (non-stick) or deep skillet... over medium-high heat.
Season the chicken with 1 1/2 tsp. chili powder, 1 tsp cumin, salt & pepper, and fajita seasoning. Cook browning the 1st side before turning (maybe 4 minutes with a lid on to retain moisture). After the 1st side is brown, turn over once and put the lid back on until the 2nd side is lightly browned (total about 7 minutes to cook both sides).
Cut the thickest piece in half to check the inside to make sure it's cooked thru. Slice all the chicken into 1-inch pieces (or long fancy fajita slices).
Transfer the chicken to a dish with a lid - or to foil and wrap to keep warm.
Return the skillet to medium-high heat. Add remaining 1 1/2 Tbsp Olive Oil. Add the diced onions and saute 3 minutes, stirring.
Add the chopped Bell Peppers and saute 3 minutes longer. Then add the garlic and saute 1 minute longer.
Add in with the diced veggies - chicken broth, tomatoes, (drained) black beans, remaining 1 tsp. chili powder and 1/2 tsp cumin. Season with salt & pepper to taste. Sprinkle with fajita seasoning to bring it all together.
Bring to a boil (liquid should bubble up in the center of pan, not just the edges).
Add the cooked rice to the pan and mix to coat and submerge in liquid, reduce the heat to medium. Cover and let simmer 6-7 minutes.
Remove from heat, let rest 5 minutes. Stir in the chicken & cheese.
Serve in bowls & sprinkle chopped cilantro over the top. Then give the bowl one stir. Add a slice of lime wedge in the bowl to be freshly squeezed before eating.
Ingredients
Directions
Dice the onion & chop the bell peppers, while your cooking the instant brown rice. Sprinkle some fajita seasoning into the rice, while cooking, so that the rice takes on the flavor while absorbing the liquids. (ok to substitute white rice)
Do this first to keep the recipe moving.
Heat 1 Tbsp Olive Oil in a 12-inch saute pan (non-stick) or deep skillet... over medium-high heat.
Season the chicken with 1 1/2 tsp. chili powder, 1 tsp cumin, salt & pepper, and fajita seasoning. Cook browning the 1st side before turning (maybe 4 minutes with a lid on to retain moisture). After the 1st side is brown, turn over once and put the lid back on until the 2nd side is lightly browned (total about 7 minutes to cook both sides).
Cut the thickest piece in half to check the inside to make sure it's cooked thru. Slice all the chicken into 1-inch pieces (or long fancy fajita slices).
Transfer the chicken to a dish with a lid - or to foil and wrap to keep warm.
Return the skillet to medium-high heat. Add remaining 1 1/2 Tbsp Olive Oil. Add the diced onions and saute 3 minutes, stirring.
Add the chopped Bell Peppers and saute 3 minutes longer. Then add the garlic and saute 1 minute longer.
Add in with the diced veggies - chicken broth, tomatoes, (drained) black beans, remaining 1 tsp. chili powder and 1/2 tsp cumin. Season with salt & pepper to taste. Sprinkle with fajita seasoning to bring it all together.
Bring to a boil (liquid should bubble up in the center of pan, not just the edges).
Add the cooked rice to the pan and mix to coat and submerge in liquid, reduce the heat to medium. Cover and let simmer 6-7 minutes.
Remove from heat, let rest 5 minutes. Stir in the chicken & cheese.
Serve in bowls & sprinkle chopped cilantro over the top. Then give the bowl one stir. Add a slice of lime wedge in the bowl to be freshly squeezed before eating.