Chicken & Pepper Mexican Rice

The other day I had an intense craving for chicken fajitas. Over the last year I have developed a real love for Mexican food, and fajitas are probably my favorite Mexican creation to make at home. I tore through my kitchen for the necessary ingredients and was disappointed to find that I had everything I needed – EXCEPT tortillas. Which are sort of the most necessary part of a fajita. Otherwise it’s just a pile of delicious chicken and vegetables.

*Bing.* Light bulb. It’s just a pile of delicious chicken and vegetables … until you add ANOTHER starch to it. And thus, the idea for this dish was born. All the goodness of fajitas, but on top of a bed of cilantro lime wild rice instead! This recipe serves two.

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Wild rice takes a little longer to cook than regular white rice, so you’ll want to get the rice going first. In a small saucepan, add 1/2 cup wild rice and a 1 cup of water plus a couple more tablespoons. Put it over high heat and then add 1 tsp salt, 1/2 tsp pepper, the zest & juice of one lime, 1/2 tsp cilantro, and 1/2 tsp garlic powder. Once it comes to a boil, reduce the heat to low and cover until all the water is absorbed. (Wild rice takes 20-25 minutes or so to cook.)

While you’re waiting for your rice to cook, dice 1/4 of an onion and 1/4 of a green pepper and set them aside. Then take one chicken breast and slice it into thin pieces.

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When your rice is nearly done, heat 1 tbsp of oil in a medium frying pan over medium-high heat and then add your chicken to it. Spice the chicken by adding 1 tsp salt, 1/2 tsp pepper, 1 tsp cilantro, 1/2 tsp cayenne, and 1/2 tsp garlic powder. Toss to coat, and continue to toss occasionally to ensure even cooking.

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It should only take a few minutes to cook the chicken. Once it’s cooked through, add your diced onion and pepper, reduce heat to low, and cover.

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Allow this to simmer for a few more minutes to soften the onion and pepper, then uncover and add 1/2 cup of your preferred salsa. Stir this in, and then serve by plating the rice first between 2 plates and then dividing the chicken evenly between them on top of the rice. Garnish with shredded cheddar cheese and enjoy!

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Of course, you could always modify this by julienning the onions and peppers instead of dicing them and serving this all on nice flour tortillas with sour cream to make fajitas!

Full Recipe:

Chicken & Pepper Mexican Rice

Yield: 2 servings

Ingredients:

Rice:
1/2 cup uncooked wild rice
1 cup plus 2 tbsp water
Zest & juice of 1 lime
1 tsp salt
1 tsp cilantro
1/2 tsp black pepper
1/2 tsp garlic powder

Chicken:
1 large chicken breast, cut into thin slices
1 tbsp oil
1/4 onion, diced
1/4 green pepper, diced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne
1/2 tsp cilantro
1/2 tsp garlic powder

Shredded cheddar cheese, for garnish.

Process:

1) In a small sauce pan, combine all ingredients for rice over high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and let simmer for 20-25 minutes or until water is cooked through.

2) In a medium frying pan over medium-high heat, add the oil and chicken. Season with spices listed and toss to coat, continuing to toss occasionally to ensure even cooking.

3) After about 3 minutes, once chicken is cooked through, add diced onion and pepper and cover. Let simmer for an additional 2-3 minutes.

4) Once onion and pepper have softened, uncover and stir in 1/2 cup salsa. Allow this to heat through for about a minute and then remove from heat. Plate the rice first and then add the chicken on top, and garnish with cheddar cheese. Serve immediately.

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