Chicken Fajita Rice Bowls with Black Beans
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g skinless chicken breasts, sliced into strips
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 300 g long-grain white rice
- 400 g tinned black beans
- 1 lime
- 60 g soured cream
- 50 g grated cheddar cheese
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 638 kcal
- Protein
- 48.1 g
- Carbohydrate
- 82.2 g
- of which sugars
- 6.4 g
- Fat
- 10.4 g
- of which saturates
- 5.3 g
- Fibre
- 10.6 g
- Salt
- 1.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the chicken strips with the chilli powder, ground cumin, smoked paprika and a little oil.
- 2
Heat a griddle pan and cook the chicken for 6-7 minutes until no pink remains, then remove.
- 3
Add the peppers and onion to the pan and cook for 6-7 minutes until softened and charred in places.
- 4
Meanwhile, cook the long-grain white rice according to the pack instructions, and warm the black beans.
- 5
Divide the rice, beans, peppers and chicken between four bowls, top with the soured cream and grated cheddar, scatter with the coriander, and serve with lime wedges.
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