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Chicken Queso Fajita Bowls
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Chicken Queso Fajita Bowls

45 minServes 4Nutri-Score C€€
from @cookinginthemidwest51 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oil (divided)Pantry45 ml
  • long grain rice (rinsed)Grains185 g
  • onion (chopped)Produce1 piece
  • salt (divided)Spices1 g
  • black pepper (divided)Spices1 g
  • cumin (divided)Spices4 g
  • paprika (divided)Spices4 g
  • dried cilantro (divided)Spices2 g
  • tomato sauce (canned)Pantry227 g
  • chicken brothPantry480 ml
  • garlic (minced)Produce3 pieces
  • red onion (sliced)Produce1 piece
  • green bell pepper (sliced)Produce1 piece
  • chicken breast (sliced thin)Meat450 g
  • butterDairy28 g
  • cayenneSpices500 mg
  • chili powderSpices3 g
  • white queso (for topping)Dairy200 g
  • pico de gallo (fresh, for topping)Fresh150 g

per serving

Nutrition

496kcal

Carbs
44 g
Proteins
33 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Frying pan ×2
  • Mixing bowl

step by step

Method

  1. Toast the rice

    • Heat a large skillet over medium-high heat with a little olive oil.
    • Add the rinsed rice and stir to toast it in the pan.
    Step 1

  2. Build and cook the rice

    • Add the chopped onion, tomato sauce, salt, pepper, cumin, paprika and dried cilantro.
    • Pour in the chicken broth and add the minced garlic, then stir everything well.
    • Cover with a lid, lower the heat to medium-low and cook until the rice is tender and the liquid absorbed.
    Step 2

  3. Cook the peppers and onions

    • Heat a second large skillet over medium-high heat with a little olive oil.
    • Add the sliced red onion and green bell pepper and cook down to your liking.
    Step 3

  4. Season the chicken

    • Slice the chicken breast thinly and place it in a bowl.
    • Drizzle with a little olive oil and season with salt, pepper, cayenne, chili powder, cumin, paprika and dried cilantro.
    • Stir so the chicken is evenly coated.
    Step 4

  5. Cook the chicken with the vegetables

    • Add the seasoned chicken to the skillet with the peppers and onions.
    • Cook, stirring, until the chicken is fully cooked and golden brown.
    Step 5

  6. Fluff the rice

    • Remove the lid from the rice and fluff it with a fork.
    Step 6

  7. Assemble the bowls

    • Lay down a big scoop of rice.
    • Top with a generous scoop of the chicken and vegetables.
    • Finish with white queso and fresh pico de gallo.
    Step 7
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