SunRice

Mexican Chicken Fajitas

I am using:

Prep time

10min

Cook time

30min

Enjoy easy Mexican with these delicious chicken fajitas! A great way to feed your family on a Friday night bursting with flavour!

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Medium Grain Rice (rinsed)

  • 1½ cup Water

  • 400 g Chicken Breast Fillets (trimmed)

  • 40 g Fajita Seasoning

  • 2 tbsp Vegetable Oil

  • 1 Red Onion (finely chopped)

  • 400 g Chopped Tomatoes

  • 1 tbsp Chipotle Chillies In Adobo Sauce or Chilli Jam

  • 1 Lime (juiced)

  • 1 cup Coriander Leaves (chopped)

  • 1 tbsp Pickled Jalapeno Chillies (drained, chopped)

  • 1 Avocado (diced)

  • 12 Flour Tortillas (warmed)

  • Sour Cream (to serve)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Mexican Chicken Fajitas

Method

  • Put the rice and water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 15 minutes or until rice is tender and it has absorbed all the water. Cover and set aside for 10 minutes.

  • Slice the chicken across the grain, put into a bowl. Sprinkle the seasoning over the chicken and toss to coat. Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add half the chicken, cook for 1-2 minutes until golden. Remove chicken to a plate, repeat with oil and remaining chicken.

  • Add remaining oil and onion to pan, cook, stirring, for 4 minutes until softened. Add tomatoes and chipotle, bring to the boil. Reduce heat to low, cook, stirring occasionally, for 10 minutes until sauce thickens. Stir in the chicken and cook for a further 5 minutes or until cooked through. Stir in lime juice.

  • Combine coriander, jalapeno and avocado together. Spoon rice onto tortilla, top with a spoonful of chicken, avocado and sour cream. Fold into quarters and serve with lime wedges.

  • Tip chipotle chillies in adobo sauce are available at speciality stores that have Mexican products. Once opened store unused chilli and sauce in an airtight jar in the fridge for up to 12 months. Delicious stirred through mayonnaise or yoghurt and used as a dipping sauce, dressing for a salad or a spread for sandwiches.

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