Chicken and Rice Fajita Bowl
This chicken fajita bowl is the perfect easy lunch or dinner. The flavorful rice, with just a hint of lime, is delicious with the slightly spicy chicken and tender peppers and onions. Topped with any of your favorite garnishes, you’ll feel like you’re eating a meal from your favorite restaurant!
Tip:To plan ahead, season the chicken thighs in the morning and refrigerate until ready to cook.
Tip:If you prefer to have your vegetables separate from the rice, cook in an aluminum foil pouch set on top of the rice in the pot. You can swap the peppers and onions for your favorite veggies, like zucchini or corn.
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 1 cup jasmine rice, rinsed
- 2 cups chicken broth
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 bell peppers, any color, sliced thin
- 1/2 red onion, sliced thin
LEVEL 2 (CRISPER TRAY)
- 4 (4-8 ounces each) boneless skinless chicken thighs
- 1 tablespoon taco seasoning
- Kosher salt, as desired
OPTIONAL TOPPINGS
- Chopped cilantro
- Pico de gallo
- Shredded cheddar cheese
- Diced avocado
- Silicone tongs
- Wooden Spoon
Instructions
Step 1
Place all level 1 ingredients in the pot and stir to combine.
Step 2
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Season the chicken thighs on all sides with taco seasoning and salt. Place the chicken on top of the tray.
Step 3
Close the lid and flip the SmartSwitch™ to RAPID COOKER.
Step 4
Select SPEEDI MEALS, set temperature to 390°F, and set time to 11 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).
Step 5
When cooking is complete, transfer the chicken to a cutting board and slice. Then use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Transfer the rice and vegetables to bowls. Serve with chicken and garnish as desired.