Chicken Fajita Rice



¼ cup oil
1 chicken breast cut into 2 inch pieces
1 cup chopped red onion
½ cup chopped mixed coloured peppers
2 cups Lubna Sella Rice, washed & drained
1 Supreme Chopped Tomato Tin
2 ½ cup chicken/veg stock
1 tsp Supreme Onion Powder
1 tsp Supreme Garlic Powder
1 tsp Supreme Smoked Paprika
½ tsp Supreme Chilli Powder
½ tsp Supreme Cayenne Pepper
1 tsp oregano
1 tsp Supreme Cumin Powder
½ tsp Supreme Coarse Black Pepper
1 tsp sugar
Salt to taste
Sour cream
Roughly chopped coriander leaves
Tortilla wraps cut into triangles and deep fried till golden


Heat oil in a large deep pot over medium-high heat. Add chicken, salt and coarse black pepper and cook until all moisture has evaporated. Lower heat to medium-low, add chopped red onions and peppers and stirring occasionally sauté for 2-3 minutes until softened. Add onion powder, garlic powder, smoked paprika, chilli powder, cayenne pepper, oregano, cumin powder and coarse black pepper, stir and cook for 30 seconds. Stir in rice, chopped tomato tin, chicken stock, sugar and check seasoning, Bring to a boil, reduce to low, and cover. Cook for 30 minutes, or until the rice is cooked through. Garnish with chopped coriander and serve with sour cream and fried tortillas.

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