Ingredients

The following ingredients have 5 Servings
  • 5 thin* boneless skinless chicken breasts (about 4 oz each)
  • 1/4 cup all-purpose flour
  • 1 packet McCormick Organics Fajita Seasoning Mix, divided
  • 1 tablespoon avocado oil (or olive oil)
  • 1 tablespoon butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped green pepper
  • 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

Instruction

  • 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 shallow pan or 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.