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Dinner recipe

Chicken Pepper Fajita Rice with Lime and Yoghurt

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Smoky chicken, peppers, black beans and sweetcorn folded through rice, finished with lime yoghurt and coriander.

Start planningStart cookingIngredients
65 min700 kcal4 base servingsDinnerChickenGluten FreeFamily Friendly
ContainsMilk
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Recipe and nutrition estimates

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Focus ingredients: chicken thigh fillets, basmati rice, peppers, black beans

Dietary fit: Gluten-free

Serving tip: Cool cooked rice promptly, ideally within 1 hour, and refrigerate at 0–5°C. Keep yoghurt chilled separately. Use within 24 hours or an earlier product limit; reheat the cooked mixture once only until steaming hot and add cold yoghurt afterwards.

Chicken Pepper Fajita Rice with Lime and Yoghurt plated and ready to serve.

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Ingredients

What you need

  • 600g chicken thigh fillets
  • 300g basmati rice
  • 300g red peppers
  • 1 × 400 g tin black beans
  • 1 × 325 g tin sweetcorn
  • 150g onion
  • 200g Greek yoghurt
  • 1 lime
  • 15g fresh coriander
  • 30ml olive oil
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1/2 tsp black pepper
  • 800ml water
  • 2g salt

You'll also need

30cm 5l deep non-stick saute pan, 2l lidded rice saucepan, Food thermometer, colander, scales, jug, knife, board and grater

Method

Step by step

Up to 8 clear steps
  1. Chicken Pepper Fajita Rice with Lime and Yoghurt cooking step 1: Prepare the pan.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four, dividing displayed ingredients and measured method totals between batches. Keep pan sizes and per-batch cooking times fixed; allow extra elapsed time. Slice peppers into 5mm strips and onion thinly, drain and rinse beans, drain corn and chop coriander. Measure 2g lime zest and 30ml juice. Cut raw boneless skinless chicken into 2cm cubes on a separate board; wash hands and clean equipment after handling it.

  2. Chicken Pepper Fajita Rice with Lime and Yoghurt cooking step 2: Season the chicken.
    Step 2

    Cook chicken in batches

    Heat 15ml olive oil in the 30cm 5l pan over medium-high heat, sharing this oil between two chicken batches. Cook all chicken in batches of no more than 300g for 8–10 minutes each, turning, until golden and cooked through. Check the thickest pieces with a clean thermometer: 75°C for 30 seconds; continue and recheck if needed. Transfer cooked chicken to a clean plate.

    20 min
  3. Chicken Pepper Fajita Rice with Lime and Yoghurt cooking step 3: Sear the chicken.
    Step 3

    Cook rice

    While the second chicken batch cooks, rinse all dry rice and put in the 2l saucepan with 600ml water. Bring to the boil, cover and simmer gently for 10–12 minutes or follow the packet. If drying before tender, add boiling water from the measured 100ml contingency; discard unused contingency. Drain excess cooking water and rest covered off heat for 5 minutes.

    12 min
  4. Chicken Pepper Fajita Rice with Lime and Yoghurt cooking step 4: Soften peppers and rice.
    Step 4

    Soften vegetables

    Heat remaining 15ml olive oil in the same large pan over medium heat. Cook all peppers and onion for 8–10 minutes until softened, stirring. Add all smoked paprika, cumin, black pepper and all 2g salt and stir for 1 minute.

    11 min
  5. Chicken Pepper Fajita Rice with Lime and Yoghurt cooking step 5: Simmer with beans.
    Step 5

    Combine and heat through

    Add all drained beans and sweetcorn with 100ml water. Heat gently for 4–5 minutes without boiling hard. Fold in all cooked chicken, its resting juices and cooked rice, and heat for 2–3 minutes until steaming hot throughout.

    8 min
  6. Chicken Pepper Fajita Rice with Lime and Yoghurt cooking step 6: Finish with lime.
    Step 6

    Finish with lime yoghurt

    Off the heat, stir 15ml lime juice and half the coriander into the rice mixture. Mix all yoghurt with remaining 15ml lime juice and all 2g zest. Divide the entire rice mixture evenly between the intended servings, spoon over all lime yoghurt and scatter remaining coriander.