Entree: United States – Texas – Chicken Fajita Brown Rice Skillet

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 40 min

Total 55 min

Ingredients

- 3 boneless skinless chicken breasts, approx. 8 oz (225 g) each, sliced into strips
- 1 cup (185 g) dry brown rice
- 2 cups (480 ml) low-sodium chicken stock
- 1 large tomato, diced (approx. 8 oz / 225 g)
- 1 large green bell pepper, thinly sliced (approx. 7 oz / 200 g)
- 1 medium zucchini, sliced into half-moons (approx. 6 oz / 170 g)
- 2 cups (60 g) packed fresh spinach
- 3 cloves garlic, minced (approx. 9 g)
- 1 medium onion, thinly sliced (approx. 6 oz / 170 g)
- 2 tbsp (30 ml) vegetable oil or olive oil
- 1 tbsp (8 g) chili powder
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) smoked paprika
- Juice of 1 lime (about 1 tbsp / 15 ml)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh cilantro (optional)

Instructions

1. Cook brown rice: combine rice and chicken stock in a saucepan, bring to a boil, reduce to low, cover and simmer 35–40 minutes until tender; keep covered and warm.
2. In a small bowl mix chili powder, cumin, smoked paprika, salt and pepper. Toss sliced chicken with half the spice mix.
3. Heat 1 tbsp (15 ml) oil in a large skillet or cast-iron pan over medium-high heat. Add chicken and sear until cooked through, about 4–6 minutes; remove and set aside.
4. Add remaining 1 tbsp (15 ml) oil to the pan, sauté onion, green bell pepper and zucchini until softened, about 6 minutes. Add garlic and remaining spice mix and cook 30–60 seconds.
5. Stir in diced tomato and cooked chicken; heat through 2–3 minutes. Fold in cooked brown rice and spinach, stirring until spinach wilts and everything is evenly combined.
6. Finish with lime juice, adjust seasoning, sprinkle cilantro if using, and serve hot.