Description
This Chicken Fajita Rice Bowl is a delicious, one-pan Mexican-inspired meal perfect for busy weeknights. Tender chicken strips are sautéed with bell peppers and onions, then cooked together with rice and spices in chicken broth to make a flavorful, hearty dish. Finished with a squeeze of lime and fresh cilantro, it’s easy to customize with your favorite toppings like cheese, sour cream, avocado, or salsa.
Ingredients
Scale
Protein & Vegetables
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
Rice & Liquids
- 1 cup uncooked long-grain white rice
- 2 1/4 cups chicken broth
Spices & Seasonings
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches & Optional Toppings
- Juice of 1 lime
- Chopped fresh cilantro (for garnish)
- Optional: shredded cheese, sour cream, avocado, or salsa
Instructions
- Cook and Season Chicken: Heat olive oil in a large deep skillet or sauté pan over medium-high heat. Add the sliced chicken and season evenly with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Sauté the chicken for 4–5 minutes until it is lightly browned but not fully cooked through.
- Sauté Vegetables: Add the sliced red and green bell peppers along with the onion to the skillet. Cook together for an additional 3–4 minutes until the vegetables soften slightly but still retain some crunch.
- Add Rice and Broth: Stir in the uncooked long-grain white rice to combine with the chicken and vegetables. Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Simmer Until Cooked: Reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer gently for 18–20 minutes, or until the rice is fully cooked and the broth has been absorbed completely.
- Finish and Garnish: Remove the skillet from the heat and stir in the fresh lime juice. Cover and let it rest for 5 minutes. Fluff the rice with a fork, then garnish with chopped fresh cilantro. Serve with your choice of optional toppings such as shredded cheese, sour cream, avocado, or salsa to add extra flavor and creaminess.
Notes
- For extra heat, add a pinch of cayenne pepper or a diced jalapeño when cooking the chicken.
- You can substitute brown rice for white rice, but increase the chicken broth to 2 1/2 cups and cook for 10–15 minutes longer to ensure the rice is tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
