One-Pot Chicken Fajita Rice

Mix the chicken with lemon juice, salt, red chili powder, roasted cumin powder, and garlic.

Heat oil in a heavy-bottomed pot. Add the chicken and chopped green chili. Sear in batches until nicely browned, then remove.

In the same pot, sauté the onion and bell peppers with a little salt.

Add the drained basmati rice and gently mix. Stir in chili flakes and cumin powder.

Pour in hot water, add chicken stock powder, and adjust the salt. Bring to a boil.

Once the rice rises above the remaining water, cover and cook on low heat for about 20 minutes.

Gently fluff the rice, add the browned chicken and fresh coriander, then cover for another 5 minutes, making sure the chicken is fully cooked.