If you have been looking for some fuss-free dinner inspiration, this Instant Pot chicken fajita rice is definitely something to try.
This very simple yet tasty and nutritious dinner is perfect as a rice bowl dinner, but you can also use it as a filling for some quick, satisfying meal.
Easy Chicken Fajita Rice Bowl made in ONE PAN! It is a simple chicken, veggies and rice Tex-Mex style dish that is brimming with well-seasoned, fresh flavor. With its simplicity and satisfying flavor its destined to become a new go-to dinner!
Delicious Rice Bowl Recipe!
One Pan dinners are some of my favorites. They are a breeze to prepare, and clean-up is what we wish every dinner to be like, and when everything cooks in one pan all those flavors come together so perfectly – each ingredient seasoning the next.
This simple one pan rice bowl does not disappoint!
Its likely to become one of those dinners even the kids will request!
Top this easy Instant Pot Fajita Rice, loaded with juicy chicken and rice with your favorite toppings to make a tasty meal your whole family will love.
The juicy chicken, veggies, and rice are cooked in the same pot, and the addition of fajita seasoning gives it an explosion of flavor. I mean, what is not to love about chicken fajita rice?
This easy Instant Pot chicken fajita rice is a super easy and nutritious dinner that is just perfect for those busy weeknights. Packed with veggies and beans, this fajita rice recipe is brimming with flavour and ready in just 30 minutes.
Ingredients for Chicken Fajita Rice
Steps for Chicken Fajita Rice
Chicken Fajita Rice
Ingredients
2 teaspoons of Kashmiri Red Chilli powder
1 teaspoon of Cumin Powder
1 teaspoon of Chilli flakes
Half teaspoons Black Pepper Powder
Half teaspoon Mixed Herbs
250 grams of Boneless Chicken
1 teaspoon of Ginger Garlic paste
Half a teaspoon of Salt
1 teaspoon Vinegar
1 tablespoon of Oil
2 tablespoons of Oil
1 teaspoon of Garlic chopped
1 Capsicum julienne cut
2 Onion julienne cut
250 grams of Rice boiled
2 teaspoon Soya Sauce
1 teaspoon White Vinegar
Steps
The first step is to make fajita seasoning masala.
In a small bowl take 2 tsp Kashmiri red chilli powder, 1 tsp cumin powder, 1 tsp Chilli flakes, half tsp black pepper powder, half tsp mixed herbs, mix them with a spoon and keep aside.
Take 250 grams of boneless chicken, wash it, drain it and cut it into long pieces, then add 1 tsp Ginger-garlic paste, half tsp salt, 1 tsp vinegar, 1 tsp any oil that you use and 1 tbsp of the seasoning fajita masala.
Mix all these spices with the chicken and marinate it for half an hour.
In a large wok heat 2 tbsp oil, add 1 tsp chopped garlic, sauté for 10-20 seconds and then add the marinated chicken, stir fry on high flame for 3-4 minutes, then cover it and cook for 4-5 minutes on low flame, check in between.
Take 1 medium size Capsicum julienne cut, (here I have taken green capsicum you can use any three colours or all three colours for colourful fajita rice), 1 medium size onion julienne cut, then check the chicken after 3-4 minutes, add capsicum and onion to the chicken.
Stir fry it on high film for 1 minute to keep the capsicum and onion crunchy.
Then after 1 minute add 250 grams of boiled basmati rice to the chicken (boiled rice by adding some salt and a little oil).
Then add 2 tsp soya sauce, 1 tsp white vinegar and all the remaining fajita seasoning masala to the rice.
Now toss the rice well to coat all the spices and colour into it.
Toss it on medium to high flame for 4-5 minutes.
Then turn off the flame, your yummy Chicken Fajita Rice is ready.
Serve warm chicken fajita rice in bowls with your favourite toppings and a squeeze of fresh lime juice.
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Boneless chicken breasts – you can also use boneless thighs. Add a little extra cooking time as needed.
Chili powder, cumin, salt, and pepper – want to add more spiced flavor? Add in 1 tsp paprika and 1/2 tsp coriander in addition to these spices.
Garlic – I love garlic so I use 3 cloves but if its not your favorite you can cut back.
Bell peppers – I like to use a blend of 3 colors of bell peppers. Note that any color will work just keep in mind red is the ripest and tastes the sweetest and seems to have the most flavor, orange/yellow medium sweetness, green very mild sweetness less flavor.
TIPS FOR SUCCESS *Add little boil to the boiling rice so the grains are less sticky. *Add the salsa, sour cream, and cheese AFTER you cook the chicken and rice for better taste and flavour. *Use a non-stick wok or kadai for good results.
