When I think of an easy, delicious weeknight meal, this is the first dish that comes to mind. It’s similar to taco rice & beef, since the rice cooks with the chicken, absorbing all of the mouthwatering taco flavors. You could easily swap the beef in the original recipe for chicken, but here I added red bell pepper and onions for more of a fajita vibe—and let me tell you, it is DELICIOUS. I like to serve it in lettuce wraps for a refreshing crunch. Save leftovers and reuse in quesadillas or on a salad for easy meals all week long.
2 cups broth (I use vegetable, but chicken also works)
⅓ cup white rice
Bowery Baby Butter
Sour cream
Chives
Directions
Heat the oil in a large pan over medium heat and add the onions and bell pepper. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Add the garlic to the pan and cook for 1-2 minutes, until aromatic.
While the veggies cook, finely chop the chicken so it’s almost the texture of ground chicken (you can also use ground chicken if you prefer).
Squeeze a lemon cheek over it and add the chicken to the pan.
Stir in the taco seasoning.
Add the broth and rice to the pan and increase the heat to medium-high. Stir everything together so it's well combined.
Bring the mixture to a boil, then lower the heat and cover. Cook for 20-30 minutes, until the sauce has thickened and the rice is fully cooked. Keep warm until you’re ready to serve.
Spoon the fajita/rice combo into Bowery Baby Butter leaves to serve and garnish with sour cream and chives.
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