This is what you get when you want to eat chicken fajitas, but realise you don’t have any tortillas – and being lazy, I wasn’t gonna make any. Still this is quite possibly the easiest and most fuss-free dinner I have made in a long time and it tastes pretty damn good too. Sadly I don’t have a photo, because I was actually starving by the time I got round to making dinner, so just imagine…
Insert photo of casserole dish + rice + chicken + golden cheesy topping mmmmye.
Serves two, or one plus a couple of lunches.
1 cup rice (and by that I mean, a standard mug-ish size)
1 large chicken breast (diced)
1 red onion (chopped)
1 orange pepper (chopped)
1 cup of peas (use your imagination)
1 chicken stock cube
2 tsp (plus more if you fancy) fajita spice mix – I made mine a while ago, so I’m not entirely sure what’s in it, but as a rough guide for what is in it if you fancy making your own, see note
decent chunk of extra mature cheese (roughly 8 x 2 x 2 cm)
1 tbsp soured cream or mild cream cheese
glug of sunflower oil
salt and pepper
Heat the oven to 180*. Heat oil in a frying pan and throw in the onions and chopped peppers. Stir for around five minutes to soften, they should not be browning too much. Throw in the chicken and seal the edges – again do not allow it to brown. Add the spices to the pan and stir for around a minute to coat the chicken and veg. Add the uncooked rice (be brave) to the casserole dish and throw in the chicken, onions and pepper mixture.
Cover with boiling water to just cover the food, then add a little bit more. Crumble in the stock cube and add some more spices if you fancy. Season well with salt and pepper. Bang it in the oven for 20 minutes.
After 20 minutes, remove from the oven, give it a stir. If it is looking dry – as in the rice has taken up nearly all the water by this point, add a cup more. Stir in the soured cream or cream cheese. Bake for a further ten minutes. By this stage, there shouldn’t be too much water, but the rice may be a bit sticky. If yours is not, it needs a little longer. When the rice gets to the sticky stage, finely grate the cheese over the top. Bake for 5 minutes until the top is melty and a little bit crispy. YUM.
Fajita spice mix
1 tsp ground cumin
1/2 tsp cumin seeds
1/2 tsp hot chilli powder
1/2 tsp dried coriander
1 tsp onion powder