Chicken Fajita Rice — bold, bright and ready in 20
All the flavour of fajitas in one easy rice pan. Quick, colourful and properly satisfying.
Chicken Fajita Rice
SERVES 4 // READY IN 20 MINS // 563 CALS
PS: I’ve made this recipe into a handy card you can print or save for later. Scroll down to the bottom of the recipe to grab the links (both 2-person and 4-person versions). If you’d like these recipe cards sent straight to your inbox every week, make sure you’re subscribed to Everyday, Dinner — it’s free.
This Chicken Fajita Rice has all the colour and flavour of fajitas, just without the juggling act of wraps and fillings. Tender chicken, smoky spices and soft vegetables come together in one pan with fluffy basmati rice to soak up all the flavour. It’s bright, hearty and ready in 20 minutes — the kind of dinner that feels cheerful even on a busy night.
Chicken Fajita Rice
SERVES 4 // READY IN 20 MINS // 563 CALS
INGREDIENTS
2 tsp chilli powder
1 tsp cumin
2 tsp smoked paprika
1 tsp ground coriander
2 tbsp tomato paste
2 limes
500g (18oz) diced chicken breast
2 red onions
2 red (bell) peppers
2 medium courgettes (zucchinis)
2 tbsp olive oil
240g (8oz) basmati rice
2 chicken stock cube
METHOD
STEP 1
Place all the spices in a wide bowl. Add the tomato paste and juice of 1 lime. Stir together. Add the chicken pieces and mix together thoroughly with your hands. Leave to stand for a few minutes while you prepare the rest of the meal.
STEP 2
Trim and peel the onion, then roughly chop. Cut the core and seeds out of the red (bell) pepper, then cut into thin slices. Trim the courgette (zucchini), then cut into rounds.
STEP 3
Heat the olive oil in a large lidded frying pan on a med-high heat. When hot, add the red onion, bell pepper and courgette (zucchini) and stir-fry for 2 minutes.
Add the chicken and its marinade, then stir-fry for 2 minutes more.
STEP 4
Add the rice to the pan and stir thoroughly so each grain of rice is coated in the oil and marinade.
Add 200ml/1 cup (2 person) / 400ml/2 cups (4 person) water and bring to the boil. Crumble in the chicken stock cube.
Stir once, then put the lid on the pan and turn the heat to low. Cook gently for 12 minutes.
STEP 5
Check water levels after 8-10 mins and add a little more water if needed.
After 12 mins, check that the chicken is cooked through and the rice is soft.
STEP 6
Share the fajita rice between your serving plates.
NUTRITIONAL INFO (PER SERVING)
563 CALS // 39G PROTEIN // 14G FAT // 62G CARBS
Free Recipe Card
Want this recipe in a neat, printable format? Download it here:
I make a new recipe card every Monday — subscribe for free to get them in your inbox each week.
Chicken Fajita Rice. One pan, bold flavour, no faff. A simple way to bring a bit of colour to your weeknight dinner.