- 3 boneless skinless chicken breasts, sliced horizontally to make them thinner (or purchase chicken cutlets)
- 1/4 cup all-purpose flour
- 1 packet Fajita Seasoning Mix, divided * see recipe below for homemade *
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup sliced yellow onion
- 1 red pepper, top and bottom removed and sliced
- 1 green pepper, top and bottom removed and sliced
- 1 yellow pepper, top and bottom removed and sliced
- 1 cup jasmine rice
- 1 cup chicken broth
- 1/2 cup mild salsa
- Optional Toppings: Crumbled queso fresco, fresh cilantro, sliced avocado, tortilla strips, slices of lime
- In a shallow bowl, mix flour with 2 teaspoons of the McCormick Organics Fajita Seasoning. Set aside the remaining seasoning for later use in this recipe.
- Dredge the chicken into the flour on both sides, and shake off excess. Set the coated chicken breast on a plate, and repeat with all five pieces.
- Heat a large walled skillet on medium high heat. Add oil and butter, and half of the chicken to the pan.
- Cook about 4 minutes per side, and then remove the chicken from the pan to a plate, and repeat with the remaining chicken breasts. The chicken should be browned on both sides, and almost cooked through.
- With the pan still on medium high heat, add the onions and peppers and cook until just tender.
- Add the rice and toast for 1-2 minutes. Pour in the chicken broth, salsa, and the remaining contents of the seasoning packet, and stir. Bring to a boil, and then turn heat down to medium low and cover.
- Cook for about 10 minutes, or until rice is tender and chicken is cooked through.
- If the liquid has all absorbed before the rice is tender, add 1/4 cup more water or broth and continue to simmer.
- Serve with suggested toppings as desired.
Homemade Fajita Seasoning Blend:
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
Blend together and use as directed above.