Last Minute Fajita Style Chicken Dinner

I’m really more of a last minute cook. I don’t like planning ahead. I’d much rather look at what I have and throw something together. Most of the time it turns out to be better than a recipe I’ve followed.

Last night this was the case. It was 6:00, my husband was due home from work shortly. No dinner plans really. I took a quick inventory of what I had and threw this together. It took a total of about 20 minutes to cook and it was delicious!

1 pound chicken breasts, sliced thin
1 cup sliced onion
2 cups sliced bell pepper
1 can fire roasted tomatoes, drained, save the juice
1 small can diced green chiles
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 tablespoon oil
1 cup medium grain rice
2 cups water
1 cup grated cheese (cheddar is better)
a couple dollops of cream cheese
hot sauce (optional)

In a small pot with a lid add rice, water, 1/2 teaspoon salt, juice from the tomatoes and 1 tablespoon diced green chiles. Bring to a boil and cover, turning heat down to low, cooking for 15 minutes. When done leave lid on until you are ready to serve.

In a pan on high heat warm oil and add chicken and chili powder and garlic powder. Toss until chicken is cooked through. Remove from pan and set aside. Add to pan peppers and onions, tossing until the edges start to cook. Add tomatoes and green chiles and chicken. Toss together and reduce heat to low. Cook for 5 more minutes. Serve over rice with cheese and sour cream. You can add hot sauce if you think it needs it.


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