Chicken Fajita Rice Bowl
Chicken Fajita Rice bowls are an easy for option for weekly meal-prep
Equipment
- 1 Pressure Cooker
- 1 Skillet
Ingredients
- 1.5 lb Chicken Breast
- 1 Yellow Onion
- 1-2 cups Sweet/Mild Peppers
- 1 tbsp Minced Garlic
- 32 oz Canned Whole Tomatoes (try our smoked tomatoes) 1 quart
- 1.5 cups uncooked white rice
- 1.5 tsp Chicken Bouillon
- 1.5 cups Water
Fajita Spice
- 1 tsp Smoked Paprika
- ½ tsp Cumin
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Cayenne Powder (try our smoked Gochugaru powder)
Instructions
- Start by preparing your ingredients. Slice the chicken, onions, and peppers into thin strips.
- Heat a skillet on medium high heat and add canola oil. When hot, fry the chicken strips until they’re browned. They don’t need to be completely cooked through at this point, as the dish will cook in the pressure cooker. Salt and pepper the chicken as it fries.
- Remove the chicken from the skillet and add in the onions and peppers. Add a bit more oil if needed, and fry the vegetables until the onions are translucent or golden.
- Add the chicken back to the skillet and add the minced oregano, garlic, and spice mix. Mix well and let cook for a minute.
- Drain off most of the liquid from your can of tomatoes, and then add the tomatoes to the pan. Let it simmer for a couple minutes.
- Now set up your pressure cooker and add the skillet mixture, 1.5 cups of water, 1.5 tsp of chicken bullion, and the uncooked rice. Mix briefly before cooking on low pressure for 12 minutes. When finished, manually release the pressure rather than naturally releasing.Serve into Tupperware and enjoy throughout the week. :)