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
Scale
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.
