This Amazing Spice Rubbed Chicken with Loaded Rice is so flavorful and simple to make, it’s the perfect weeknight chicken recipe to keep in your back pocket. Now, this is a homespun version of a delivery service meal that I tried (and enjoyed). The problem with it was that it was billed as “Peruvian” chicken and there was really nothing Peruvian about it. In fact, it called for a fajita seasoning which is decidedly Mexican.

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So, I was a little confused about that but enjoyed the bones of the recipe. I’ve made it now a few times in my own way, with simple store-bought items and really love it. Read on for a few details about the recipe or, just jump on ahead to the recipe itself.

What you’ll need to make this Spice Rubbed Chicken with Loaded Rice

The whole point of this Spice Rubbed Chicken with Loaded Rice recipe is to maximize the flavor in every corner of the dish – every nook and cranny is jammed with it. The rice is “loaded,” the chicken is spice-rubbed into the tastiest version of its boneless, skinless self. The sauce is the jam though, if I do say so myself. I literally make this weekly, or at least some version of it, and it’s great on all the things.

Simply go equal parts sour cream and mayo, add a pinch of fresh garlic, a sprinkle of salt and pepper, and then we’ll ultimately add the sweet/spicy pickling liquid from the chiles as well. SO MUCH FLAVOR!

INGREDIENTS for Spice Rubbed Chicken with Loaded Rice

2 tablespoons butter, divided
3 tablespoons olive oil, divided
2 scallions, chopped, whites and green parts separated
3 garlic cloves, minced or grated
2 teaspoons chicken stock concentrate (dried or liquid both work)
1 cup basmati or jasmine rice
1 jalapeno, seeds removed, sliced into thin rings
The zest and juice from 2 limes (zest them first!)
2 boneless, skinless chicken breasts, halved crosswise into cutlets
1-ounce packet of fajita seasoning
Salt and pepper, as needed
⅓ cup mayonnaise
⅓ cup sour cream
2 tomatoes, chopped
Freshly chopped cilantro, for serving

How to make this Spice Rubbed Chicken with Loaded Rice

This chicken story is a three-part deal. First, we’ll make the greatest rice ever. It’s great because of what’s in it. We’re paying more attention to it, because let’s be honest – rice is plain Jane all by its lonesome. So, we need to conjure up some flavors of our own to really lift it up into something that really is just as special as the other components of this recipe.

How to we make this “Loaded Rice” so special?

Firstly, let’s toast some scallion whites in a little butter and olive oil, shall we? This is a great trick – the white parts of scallions or green onions can be treated just as you would an actual onion or shallot. Then the greens go on top, as a final garnish at the end of the show. One ingredient, two uses. An MKL essential, to be sure.

Next! Let’s add in a little fresh garlic, some stock concentrate (which I use always), and some sneaky store-bought fajita seasoning. Then, in goes the rice to toast up and catch a little color. After it’s cooked and fork-fluffed, we’ll melt in a little more butter and some lime zest. SO GOOD.

DIRECTIONS for Spice Rubbed Chicken with Loaded Rice

Add 1 tablespoon of the butter and 1 tablespoon of the oil to a medium pot over medium heat. Add the scallion whites, ⅓ of the minced garlic, 1 teaspoon of the fajita spice mix, and the stock concentrate. Cook for about a minute and then add the rice. Cook, stirring occasionally, for a couple of minutes until lightly toasted.

Add 1 ¾ cups water and bring to a boil, then immediately reduce to a simmer. Cover and cook until just done, about 15 minutes. Let the cooked rice sit for 5 minutes, then stir in the remaining TBSP butter and half the lime zest. Fluff with a fork, and set aside.

Meanwhile, put the jalapeno rings into a small bowl and squeeze over the juice from one lime. Add 1 TBSP olive oil, a pinch of both sugar and salt, and let it pickle lightly.

In a second small bowl, combine the mayo, sour cream, and remaining minced garlic. Season with salt and pepper.

Coat the chicken cutlets in a generous amount of the remaining fajita spice mixture on both sides and season with salt. Add the remaining 2 TBSP of olive oil to a large skillet over medium-high heat and, when it’s hot, cook the chicken for about 3 to 4 minutes per side, or until just done. Remove to a cutting board, let them rest for 5 minutes before cutting into slices.

To serve, pile some of the rice on a plate and top with some sliced chicken and some chopped tomatoes. Stir some of the pickling liquid from the chiles into the sour cream mixture and drizzle over everything. Top with some of the pickled jalapeno rings, chopped cilantro, and extra lime zest, if desired.