Everything ends up in the same pan on purpose.
Two sliced bell peppers and an onion into hot oil for five minutes, until the edges char rather than sweat. Then three cups of cooked sliced chicken and a tablespoon of fajita seasoning, three more minutes to 165F.
Three cups of cooked rice tossed in for two minutes, cheese scattered over, lid on for one minute. A lime squeezed across the whole pan right before you carry it to the table.
Ingredients
The recipe serves 4. Plan on 12 minutes to finish (plus earlier prep).
- 3 cups cooked sliced chicken
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 tbsp fajita seasoning
- 3 cups cooked rice
- 1 cup shredded Mexican-blend cheese
- 2 tbsp olive oil
- 1 lime, cut in wedges
How to Make It
- Heat the oil in a skillet over medium-high. Add the peppers and onion and cook 5 minutes until they soften and char at the edges.
- Stir in the chicken and fajita seasoning and warm 3 minutes until the chicken reaches 165F.
- Add the rice and toss for 2 minutes until everything is hot.
- Sprinkle the cheese over the top, cover, and cook 1 minute until it melts.
- Squeeze lime over the top before serving.
Do the Slow Part Early
Slice the peppers and cook the rice and chicken ahead so it all comes together fast.
- Slice the peppers and onion in the morning
- Cook the rice early and chill it
- Cook and slice the chicken ahead, or use rotisserie
Store and Reheat
Fajita rice reheats in one container; a splash of water keeps the rice fluffy.
- Microwave 2 to 3 minutes with a splash of water, stirring once
- Or reheat in a skillet over medium with a drizzle of oil
- Keeps 3 days in the fridge
- Serve with: warm tortillas, guacamole, sour cream
Make it fit tonight
Small changes that make this one fit your night
Slice the peppers at four
Peppers and onion waiting in one container cut five minutes off the night.
Char them, do not sweat them
Get the pan properly hot and leave the peppers alone so they brown.
Tortillas in a damp towel
Four of them for thirty seconds and the rice becomes a burrito filling.
Double it for lunches
One extra pepper and Thursday's containers are packed before you go to bed.
Splash of water tomorrow
It keeps the rice fluffy instead of hard around the edges of the tub.
Plan the next step
Plan your one-pan nights
Use the planner to keep big-flavor skillet dinners like this ready for the busiest practice weeks.