Dinner recipe
A family chicken fajita rice pan with peppers, sweetcorn, black beans, mild spices, lime, coriander, and Greek yoghurt.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
wide lidded frying pan, knife, chopping board
Method
Slice the chicken into bite-size strips, slice the peppers and onion, drain and rinse the black beans, drain the sweetcorn, chop the coriander, and zest and juice the lime.
Toss the chicken with smoked paprika, cumin, black pepper, a pinch of salt, and 1 tablespoon olive oil.
Heat a wide lidded frying pan over a medium-high heat. Cook the chicken for 4 to 5 minutes until browned at the edges, then lift onto a plate.
Add the remaining 1 tablespoon olive oil to the pan with the peppers and onion. Cook for 5 minutes until softened, then stir in the rice for 1 minute so it is coated in the spices.
Add the black beans, sweetcorn, chicken, 650ml boiling water, and a pinch of salt. Cover, reduce the heat to low, and cook for 13 to 15 minutes until the rice is tender and the chicken is piping hot.
Stir through half the lime juice and half the coriander. Serve with Greek yoghurt, lime zest, the remaining coriander, and extra lime juice to taste.
