If you’re craving a vibrant, flavorful meal that’s ready in just one skillet, this One-Pan Chicken Fajita Rice Bowl Recipe is going to become your new go-to favorite. It perfectly balances tender, spiced chicken with colorful sautéed peppers and a comforting bed of seasoned rice, all simmered together for an easy, fuss-free dinner that packs a punch. The best part? Minimal cleanup and maximum deliciousness, making it perfect for busy weeknights or casual gatherings where everyone can dig right in.
Ingredients You’ll Need
Every ingredient in this One-Pan Chicken Fajita Rice Bowl Recipe plays a crucial role in delivering bold flavors, delightful textures, and a feast for the eyes. From smoky spices to fresh veggies, here’s what you’ll gather to create this satisfying dish.
- 1 lb boneless, skinless chicken breasts: Provides juicy, tender protein that carries the fajita spices beautifully.
- 1 tbsp olive oil: A healthy fat that helps sauté the ingredients and keeps everything from sticking.
- 1 tsp chili powder: Adds essential fajita warmth and depth of flavor.
- 1 tsp smoked paprika: Brings a subtle smokiness that complements the chicken perfectly.
- 1 tsp cumin: Gives an earthy undertone that awakens the palate.
- 1/2 tsp garlic powder: Boosts savory notes without overpowering.
- 1/2 tsp onion powder: Enhances overall richness and aroma.
- 1/4 tsp cayenne pepper (optional): For adding a kick of heat if you like it spicy.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- 1 red bell pepper, sliced: Offers sweet crunch and vibrant color.
- 1 green bell pepper, sliced: Adds subtle bitterness to balance sweetness.
- 1 yellow onion, sliced: Sweet and caramelizes slightly to deepen flavor.
- 1 cup uncooked long-grain white rice: Absorbs the delicious cooking liquids to create a tender base.
- 2 cups chicken broth: Adds moisture and savory background for the rice and chicken.
- 1/2 cup salsa (mild, medium, or spicy): Infuses the dish with juicy tang and hints of tomato and spice.
- 1 cup shredded Mexican cheese blend (optional): Melts into creamy goodness that enriches every bite.
- Fresh cilantro, chopped, for garnish: Adds a bright, herbaceous finish.
- Lime wedges, for serving: Bring acidity and freshness that elevates the whole bowl.
How to Make One-Pan Chicken Fajita Rice Bowl Recipe
Step 1: Sauté the Chicken with Spices
Start by heating olive oil in a large skillet over medium-high heat. While the pan heats, toss the diced chicken in chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. This spice blend is the heart of your fajita flavor, so coat the chicken evenly. Add the chicken to the skillet and cook for about 4 to 5 minutes. You want the chicken to brown nicely on the outside but not fully cook through just yet. Once browned, transfer it to a plate and set aside to keep the juices locked in.
Step 2: Sauté the Bell Peppers and Onion
In the same skillet, don’t clean it out—those flavorful bits add magic! Toss in the sliced red and green bell peppers along with the yellow onion. Sauté them for 3 to 4 minutes until they begin to soften but still maintain a bit of bite and their vibrant colors. This step creates that classic fajita vegetable base that pairs beautifully with the seasoned chicken.
Step 3: Add Rice, Broth, and Salsa
Next, stir in the uncooked long-grain white rice, chicken broth, and your choice of salsa. The salsa introduces moisture and a lovely tangy note, enhancing the layers of flavor. Bring this mixture to a boil, making sure to scrape the bottom of the pan gently to release any browned bits—this adds richness to the sauce. Once boiling, reduce the heat to low, preparing for the final simmer.
Step 4: Combine Chicken and Simmer Until Done
Return the browned chicken pieces to the skillet. Cover the pan tightly and let everything simmer gently for about 20 minutes. This slow cooking allows the rice to absorb all the flavorful liquids and tenderizes the chicken perfectly. When time’s up, your rice should be fluffy, and the chicken cooked all the way through.
Step 5: Optional Cheese Melt
If you’re a cheese lover, sprinkle a cup of shredded Mexican cheese blend over the top, cover again, and let it melt for 2 to 3 minutes. The melted cheese adds a silky, indulgent touch that turns this dish into pure comfort food heaven.
How to Make One-Pan Chicken Fajita Rice Bowl Recipe
Congratulations, you’ve just created a complete, tasty meal without dirtying multiple pans — a win for anytime cooking!
How to Serve One-Pan Chicken Fajita Rice Bowl Recipe
Garnishes
Fresh chopped cilantro sprinkled right before serving adds a burst of herbal brightness that cuts through the rich spices beautifully. Lime wedges on the side are an absolute must to squeeze over the bowl; the zesty acidity fine-tunes the flavors and creates a perfectly balanced bite every time.
Side Dishes
This dish is hearty enough to stand alone, but if you want to round out your meal, consider a crisp green salad with a light vinaigrette, or some simple black beans and corn. These fresh, cooling sides provide textural contrast and keep the meal feeling fresh and lively.
Creative Ways to Present
For a fun twist, serve this One-Pan Chicken Fajita Rice Bowl Recipe in warm tortilla bowls or stuff it into warm flour tortillas for a deconstructed fajita experience. Alternatively, offer a toppings bar with avocado slices, sour cream, jalapeños, and pickled red onions to customize each bowl just how you like it.
Make Ahead and Storage
Storing Leftovers
Place any leftover fajita rice bowl in an airtight container and store it in the refrigerator. It will keep for about 3 to 4 days and makes for an excellent quick lunch or dinner the next day.
Freezing
To freeze, portion the cooled rice bowl into freezer-safe containers. Freeze for up to 2 months. Keep in mind that the texture of the peppers may soften slightly upon thawing, but the flavors will remain deliciously intact.
Reheating
Reheat in the microwave or on the stovetop over low heat. If reheating on the stove, add a splash of water or chicken broth to keep everything moist and prevent sticking. Top with fresh cilantro and a squeeze of lime for that just-cooked brightness.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but since it takes longer to cook, you’ll need to increase the simmering time and possibly add more broth. Keep an eye on the texture as brown rice absorbs liquid more slowly.
Is this recipe spicy?
The spice level is quite adjustable. The recipe includes optional cayenne pepper and salsa that can be mild, medium, or spicy, so you can customize it to your taste. Leave out the cayenne and choose mild salsa for a milder dish.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Using boneless, skinless chicken thighs will add extra juiciness and flavor. Just dice them similarly and adjust cooking times to ensure they’re fully cooked.
What can I do if I don’t have all the spices?
If you’re short on some spices, prioritize chili powder, cumin, and smoked paprika, as these create the core fajita flavor. Garlic and onion powders enhance depth but can be skipped in a pinch, and cayenne is optional for heat.
Can this recipe be made vegetarian?
Yes! Simply swap the chicken with a plant-based protein like tofu or tempeh and use vegetable broth instead of chicken broth. Add some beans for extra protein, and you’ll have a delightful vegetarian version.
Final Thoughts
There’s something deeply satisfying about a dish that delivers big flavor with such ease, which is exactly what this One-Pan Chicken Fajita Rice Bowl Recipe brings to your table. Whether you’re feeding family, friends, or just treating yourself, this recipe proves that simple ingredients combined thoughtfully can create a meal that’s comforting, colorful, and downright addictive. Don’t hesitate to give it a try—you might just find your new favorite weeknight winner!
Print
One-Pan Chicken Fajita Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Chicken Fajita Rice Bowl is a vibrant, one-pan meal bursting with classic Tex-Mex flavors. Tender diced chicken seasoned with a blend of chili powder, smoked paprika, and cumin is cooked alongside sautéed bell peppers and onions. Combined with rice, chicken broth, and salsa, this dish simmers to a flavorful, comforting meal perfect for busy weeknights. Optional melted cheese, fresh cilantro, and tangy lime wedges add the perfect finishing touches.
Ingredients
Protein and Spices
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
Vegetables and Rice
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup uncooked long-grain white rice
Liquids and Toppings
- 2 cups chicken broth
- 1/2 cup salsa (mild, medium, or spicy)
- 1 cup shredded Mexican cheese blend (optional)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat the Oil: Heat olive oil in a large skillet over medium-high heat to prepare for cooking the chicken and vegetables.
- Season the Chicken: In a bowl, combine diced chicken with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss until evenly coated.
- Cook the Chicken: Add the seasoned chicken to the hot skillet and cook for 4-5 minutes until browned on the outside but not fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Using the same skillet, add the sliced red and green bell peppers along with the sliced yellow onion. Sauté for 3-4 minutes until the vegetables are slightly softened and fragrant.
- Add Rice and Liquids: Stir the uncooked rice into the skillet with the vegetables, then pour in the chicken broth and salsa. Bring the mixture to a boil over medium-high heat.
- Simmer with Chicken: Return the partially cooked chicken to the skillet. Reduce the heat to low, cover the skillet, and let it simmer gently for 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Melt the Cheese (Optional): Sprinkle the shredded Mexican cheese blend evenly over the top of the rice and chicken mixture. Cover the skillet again and allow the cheese to melt for 2-3 minutes.
- Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve with lime wedges for squeezing over the bowl.
Notes
- For a spicy kick, increase the cayenne pepper or use a spicier salsa.
- Long-grain white rice is recommended for best texture, but you can substitute with brown rice; adjust cooking time accordingly.
- To make it dairy-free, omit the shredded cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Use fresh lime juice for the best vibrant flavor when serving.
