Chicken Fajita Rice with Fire Roasted Salsa

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Chicken Fajita Rice with Fire Roasted Salsa

This Chicken Fajita Rice dish combines perfectly seasoned chicken, vibrant bell peppers, and fluffy basmati rice, all infused with a homemade fajita seasoning. Paired with a smoky, fire-roasted salsa, this dish is bursting with bold flavors and makes for a satisfying, colorful meal. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to be a hit! Let’s dive into this easy and delicious recipe.

Ingredients

Fajita Seasoning

  • Red Chili Powder: ½ tbsp (7 g)
  • Himalayan Pink Salt: 1 tsp (6 g)
  • Garlic Powder: 1½ tsp (5 g)
  • Black Pepper Powder: ½ tsp (1.5 g)
  • Cumin Powder: 1 tsp (2 g)
  • Cayenne Powder: ½ tsp (1 g)
  • Onion Powder: 1½ tsp (4 g)
  • Dried Oregano: 1½ tsp (1 g)
  • Paprika Powder: ½ tbsp (7 g)

Chicken Fajita Rice

  • Basmati Rice: 350 g (12.3 oz)
  • Water: As required
  • Himalayan Pink Salt: 2 tsp (12 g)
  • Cooking Oil: 2-3 tbsp (30-45 ml)
  • Garlic, Chopped: 1 tbsp (15 g)
  • Boneless Chicken, Julienne Cut: 350 g (12.3 oz)
  • Tomato Paste: 2 tbsp (30 g)
  • Chicken Powder (Optional): ½ tbsp (7 g)
  • Onion, Sliced: 1 medium (100 g)
  • Yellow Bell Pepper, Julienne Cut: 1 medium (100 g)
  • Green Bell Pepper, Julienne Cut: 1 medium (100 g)
  • Red Bell Pepper, Julienne Cut: 1 medium (100 g)
  • Lemon Juice: 1 tbsp (15 ml)

Fire Roasted Salsa

  • Tomatoes: 2 large (400 g)
  • Jalapeños: 2-3 (30-45 g)
  • Onion: 1 medium (100 g)
  • Garlic Cloves: 4-5 (20 g)
  • Fresh Coriander: A handful (10 g)
  • Himalayan Pink Salt: ½ tsp (3 g)
  • Crushed Black Pepper: ¼ tsp (0.5 g)
  • Lemon Juice: 2 tbsp (30 ml)

Servings: 4-6
Total Time: 1 hour 30 minutes

Step-by-Step Instructions

1. Prepare the Fajita Seasoning

  1. Mix the Spices: In a small jar, combine ½ tbsp of red chili powder, 1 tsp of Himalayan pink salt, 1½ tsp of garlic powder, ½ tsp of black pepper powder, 1 tsp of cumin powder, ½ tsp of cayenne powder, 1½ tsp of onion powder, 1½ tsp of dried oregano, and ½ tbsp of paprika powder. Shake or stir well to mix evenly. Set aside.

2. Prepare the Chicken Fajita Rice

  1. Rinse and Soak the Rice: Rinse 350 g of basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 1 hour, then drain and set aside.
  2. Boil the Rice: In a large pot, bring water to a boil. Add 2 tsp of Himalayan pink salt and the soaked rice. Stir and boil the rice until it is about 3/4th cooked (6-8 minutes). Drain the rice and set it aside.
  3. Cook the Chicken: In a wok, heat 2-3 tbsp of cooking oil over medium heat. Add 1 tbsp of chopped garlic and sauté for about 1 minute until fragrant.
  4. Add the Chicken: Add 350 g of julienned boneless chicken to the wok. Cook until the chicken changes color and is cooked through.
  5. Add Tomato Paste: Stir in 2 tbsp of tomato paste and ½ tbsp of chicken powder (optional). Mix well and cook on medium heat for 2-3 minutes to let the flavors meld.
  6. Add the Vegetables: Add 1 sliced onion, 1 julienned yellow bell pepper, 1 julienned green bell pepper, and 1 julienned red bell pepper. Stir-fry the vegetables for 1-2 minutes until slightly softened but still crisp.
  7. Season: Add the prepared fajita seasoning and mix well to coat the chicken and vegetables.
  8. Combine with Rice: Add the boiled rice to the wok and gently mix everything together until well combined. Turn off the heat and add 1 tbsp of lemon juice, mixing thoroughly to finish the dish.

3. Prepare the Fire Roasted Salsa

  1. Fire Roast the Vegetables: Place a grill rack directly over the stove flame. Fire roast 2 large tomatoes, 2-3 jalapeños, 1 medium onion, and 4-5 garlic cloves, turning occasionally until charred on all sides.
  2. Crush the Ingredients: In a mortar and pestle, crush the roasted garlic, jalapeños, onion, fresh coriander, ½ tsp of pink salt, and ¼ tsp of crushed black pepper until coarsely mashed.
  3. Add Tomatoes: Add the roasted tomatoes and continue to crush until you achieve a chunky salsa consistency. Mix in 2 tbsp of lemon juice for brightness and adjust seasoning to taste.

4. Serve

  1. Plate the Dish: Serve the hot chicken fajita rice on plates or a large serving platter.
  2. Top with Salsa: Top with the fire roasted salsa or serve it on the side as a fresh, spicy accompaniment.
  3. Enjoy: Enjoy your delicious Chicken Fajita Rice with Fire Roasted Salsa for a flavorful and satisfying meal!

Nutrition Information (Per Serving, Based on 6 Servings)

  • Calories: 450 kcal
  • Protein: 25 g
  • Carbohydrates: 50 g
  • Dietary Fiber: 4 g
  • Sugars: 6 g
  • Total Fat: 18 g
  • Saturated Fat: 3 g
  • Cholesterol: 75 mg
  • Sodium: 450 mg

Tips for the Best Chicken Fajita Rice with Fire Roasted Salsa

  • Adjust Spice Level: Control the heat by adjusting the amount of jalapeños in the salsa or adding more cayenne to the fajita seasoning.
  • Use Fresh Ingredients: Fresh vegetables and herbs will greatly enhance the flavor of both the rice and salsa.
  • Cook Rice to Perfection: Be careful not to overcook the rice during boiling to ensure it remains fluffy when mixed with the chicken and vegetables.

This Chicken Fajita Rice with Fire Roasted Salsa is a delicious and colorful meal that’s sure to impress. With bold flavors and a satisfying mix of textures, it’s perfect for family dinners or entertaining guests. Enjoy making and sharing this vibrant dish!

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