Chicken Fajita Rice Bowls

 

I'm back!  Finally!  The last several months have been super busy to say the least.  Between a toddler with a broken leg, a deployed husband, selling crafts at Christmas, and working during tax season, I had very little time to devote to this blog.  Seeing as everything seems to be calmer finally (fingers crossed that it stays that way!), I am hoping to post at least once a week from now on.

And for the first recipe...

Chicken fajita rice bowls!  These are so good as well as quick and easy.  Seriously easy.  With the help of already seasoned frozen chicken, dinner will come together in about 35 minutes or so.

Let's get started by cooking the rice.  It is prepared according to the package directions but with a few tweaks.  Instead of water, use chicken broth.  Then add in a tsp each of homemade taco seasoning (here's my recipe) and sazon.  Lastly add a tablespoon or so of chopped cilantro.  Bring it to a boil, then reduce the heat and simmer for 15-20 minutes, or until the rice is tender.  This makes a lot, so feel free to cut the recipe in half.

While the rice is cooking, slice the bell peppers and onions into strips.

Add a couple tablespoons of olive oil to a large pan.  Throw in all the veggies as well as a half teaspoon of taco seasoning and a tsp of sazon.  Cook for 4-6 minutes, or until they are cooked to your liking.  I prefer mine to still have a little crunch to them.  Remove from pan and set aside.

In the same pan, add a little more olive oil.  Throw in your choice of frozen chicken (I found this seasoned fajita meat at Walmart, but feel free to use whatever kind you like best.  Or grill your own chicken if you feel so inclined!)  Cook until heated through, about 6 minutes or so.  Remove from pan.

Almost done!  Hang in there :)

For simplicity sake, I warmed the black beans and corn in the microwave.  Easy button.  No pics for that.  Ha.

 

Next, dice up some tomatoes, avocado, and slice a lime or two. 

To assemble, spoon some rice into a bowl.  Top with some bell pepper/onion mix, sprinkle with corn, spoon on some black beans, then top with a few slices of chicken.  Next add in your chopped tomato and avocado.  Squeeze on some lime juice and there you have it!  I also like to add a little drizzle of store bought cilantro lime dressing, but you can totally leave that out. 

These bowls also reheat well for lunches.  Just pack the tomatoes, avocado, and lime separately.  Add them on top after you have warmed it. 

Chicken Fajita Rice Bowls

• 1 lb package of frozen fully cooked chicken fajita meat, thawed  (or frozen fully cooked grilled chicken slices)
• 1 of each green, red, and yellow bell peppers, sliced
• 1/2 a large onion, sliced
• 1/2 tsp of homemade taco seasoning (recipe here)
• 1 tsp Sazon
• 1 can black beans
• 1 can corn
• Diced fresh tomatoes for garnish
• Diced avocado for garnish
• 1 lime, cut into fourths
• Olive oil
• Cilantro Lime Dressing (optional)

For the Rice:

• 2 cups of long grain rice
• 4 cups chicken broth
• 1 tsp homemade taco seasoning
• 1 tsp Sazon
• 1 tbs chopped cilantro

In a large pan, combine rice, broth, taco seasoning, sazon, and cilantro.  Bring to a boil and reduce heat.  Cook on low 15-20 minutes, or until rice is tender. 

Add a couple tablespoons of olive oil to a large skillet.  Add in sliced peppers, onions, 1/2 tsp taco seasoning, and 1 tsp sazon.  Sauté over medium heat for 4-6 minutes, or until peppers start to soften.  Remove and set aside.

In the same pan, add a little more oil if needed.  Add in your thawed chicken and cook 6 minutes, or until heated through.  Remove and set aside. 

To assemble, layer rice, bell pepper/onion mix, corn, black beans, and chicken in a bowl.  Top with diced tomatoes and avocadoes.  Squeeze on some fresh lime juice and a drizzle of Cilantro Lime dressing if your heart desires. 

Enjoy!!!