Chicken Fajitas With Spanish Rice Recipes

FAJITA CHICKEN & RICE SKILLET

Steps:

• Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
• Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
• Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.

EASY CHICKEN FAJITA RICE AND VEGGIE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
• In a large bowl, combine, onion, peppers, and chicken.
• Add oil and seasoning, and mix until seasoning is fully incorporated.
• In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
• Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
• Serve with tomatoes, cilantro, and cheese, if desired.
• Enjoy!

CHICKEN FAJITA SKILLET

Steps:

• In a large skillet, saute onion in 2 Tablespoons butter over medium heat for about 3 minutes. Add the peppers and cook 2 more minutes. Stir in the garlic.
• Stir in the uncooked rice, broth, sour cream, chicken, green chilies, salt, pepper, cumin, and chili powder. Bring to a boil, then reduce heat to low.
• Cover and simmer for 15-20 minutes or till rice is tender, stirring once or twice.
• Sprinkle cheese over the top. Replace the lid and cook till cheese melts.
• Serve hot with desired garnishes.

FAJITA CHICKEN AND RICE DINNER RECIPE BY TASTY

Steps:

• In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
• Preheat the oven to 400˚F (200˚C).
• Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
• Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
• Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
• Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
• Garnish with a squeeze of lime juice and cilantro.
• Enjoy!

SHEET PAN CHICKEN FAJITAS WITH SAVORY RICE

Steps:

• Preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
• In small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano and cayenne.
• In a medium bowl, combine 1 tablespoon olive oil, one half of the dry spice mix and juice from 1/2 of lime. Add the chicken breasts to the bowl and toss to cover and marinade. Set aside.
• Spread peppers and onions on parchment lined tray in a single layer. Drizzle over remaining tablespoon of olive oil and toss to coat. Sprinkle remaining spice mix evenly over the vegetables.
• Bake in 400 degree oven for 10 - 15 minutes until tender and starting to brown. Remove vegetables from pan.
• Add 2 cups of rice in an even layer in the bottom of the sheet pan. Cover with 4 cups of broth and shake the pan gently to level. Place the pan in the oven and cook the rice for 10 minutes.
• Remove the pan from the oven. Nestle the chicken and vegetables over the rice and return to the oven for 20 minutes or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
• Slice the chicken into thin strips and serve with vegetables and tortillas to build fajitas. Place the rice into a bowl and serve on the side.

SPANISH RICE

Steps:

• Combine olive oil and butter in a deep saucepan or dutch oven over medium heat. Heat until butter is melted.
• Add rice, onion, and bell pepper and cook until rice is golden brown and veggies are tender.
• Add garlic and cook until fragrant, about 30 seconds.
• Add undrained diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika, and cayenne pepper and stir well.
• Bring to a boil, cover, reduce heat and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
• Allow rice to sit covered about 5-10 minutes to absorb any liquid. Stir, fluff with a fork, and serve.

EASY CHEESY FAJITA CHICKEN AND RICE

Steps:

• Rough chop onion.
• Sauté over medium heat until soft and translucent, remove from heat.
• Cook chicken breast over medium heat until mostly done, remove from heat and allow to cool until it can be comfortably handled.
• Shred chicken.
• Add chicken and onion back to pan.
• Mix seasoning packet in 3/4 to 1 cup of water.
• Pour over chicken and onion.
• Simmer over medium-low heat for 15-20 minutes, until sauce reduces by about 1/3.

SPANISH RICE

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion and red pepper and cook until slightly soft, 2-3 minutes.
• Add garlic and continue cooking 1-2 minutes or until garlic is fragrant and the vegetables are soft.
• Add rice and cook until golden brown, stirring frequently about 6-8 minutes.
• Stir in broth, tomato sauce, and seasonings.
• Bring the mixture to a boil over high heat, reduce to low heat, and cover with a lid and cook until all the liquid is absorbed, about 8-10 minutes, stirring often.
• Remove the rice from the heat and fluff the rice with a fork.
• Season with salt and pepper and serve with green onions or cilantro, both optional. Serve.