A quick and flavorful one-pan meal, this Chicken Fajita Rice Bowl (One Pan) combines juicy chicken, vibrant vegetables, and fluffy rice, all seasoned with classic fajita spices. It’s the ultimate comfort food for busy weeknights, offering bold flavors and minimal cleanup.
Why You’ll Love This Recipe
It’s made in just one pan, which means easy cleanup.
Packed with protein, veggies, and carbs for a complete meal.
Bursting with fajita-inspired flavors from aromatic spices.
Perfect for meal prep and reheating throughout the week.
Customizable to suit your heat preference and toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 teaspoon cumin
1 red bell pepper, sliced
1/4 teaspoon cayenne pepper (optional)
1 green bell pepper, sliced
Salt and pepper to taste
1 yellow onion, sliced
1 cup uncooked long-grain white rice
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
Directions
Heat olive oil in a large skillet over medium-high heat.
Season the diced chicken with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Add the seasoned chicken to the skillet and cook for 4-5 minutes until browned but not fully cooked. Remove and set aside.
In the same skillet, add the bell peppers and onion. Sauté for 3-4 minutes until slightly softened.
Stir in the uncooked rice, chicken broth, and salsa. Bring to a boil, then reduce the heat to low.
Return the chicken to the skillet, cover, and let it simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
Optional: Sprinkle shredded cheese over the dish, cover, and allow it to melt for 2-3 minutes.
Garnish with fresh cilantro and serve with lime wedges on the side.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
Protein: Swap chicken for shrimp, beef, or even tofu for a vegetarian option.
Grain: Use brown rice, quinoa, or cauliflower rice for a different base.
Vegetables: Add zucchini, corn, or black beans for extra flavor and texture.
Spice Level: Adjust cayenne and salsa to your preferred heat.
Cheese: Try Monterey Jack or cheddar for a different cheesy twist.
Storage/Reheating
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stove over medium heat or in the microwave in 30-second intervals until warmed through. Add a splash of chicken broth to maintain moisture.
Freezing: Store the cooked dish in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
What type of salsa works best for this recipe?
I like to use a medium salsa for a balance of flavor and spice, but mild or spicy varieties work just as well based on your preference.
Can I use pre-cooked rice?
Yes, but reduce the chicken broth to 1/2 cup and add the rice in during the final 5 minutes of cooking.
How can I make this dairy-free?
Simply skip the cheese or use a dairy-free shredded cheese alternative.
Can I double the recipe?
Absolutely! Just ensure you use a larger skillet to accommodate the extra ingredients, and adjust the cooking time slightly if needed.
What’s the best way to keep the rice from sticking?
I like to stir the rice occasionally during the simmering process and ensure there’s enough liquid in the skillet.
Conclusion
This Chicken Fajita Rice Bowl is the perfect combination of bold flavors, wholesome ingredients, and convenience. With just one pan and 35 minutes, you’ll have a hearty, satisfying meal on the table that everyone will love. Whether for a weeknight dinner or meal prep, this recipe is sure to become a family favorite!
📖 Recipe:
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Chicken Fajita Rice Bowl (One Pan)
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A quick and flavorful one-pan Chicken Fajita Rice Bowl recipe packed with juicy chicken, fresh vegetables, and seasoned rice. Perfect for busy weeknights, meal prep, and those who love bold, fajita-inspired flavors.
Ingredients
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
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
1 cup uncooked long-grain white rice
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 olive oil in a large skillet over medium-high heat.
- Season diced chicken with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Add the chicken to the skillet and cook for 4-5 minutes until browned but not fully cooked. Remove and set aside.
- In the same skillet, sauté the bell peppers and onion for 3-4 minutes until slightly softened.
- Stir in the uncooked rice, chicken broth, and salsa. Bring to a boil, then reduce heat to low.
- Return the chicken to the skillet. Cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Optional: Sprinkle shredded cheese over the dish, cover, and let it melt for 2-3 minutes.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Adjust the cayenne pepper and salsa for your desired spice level.
Use pre-cooked rice to save time, reducing chicken broth to 1/2 cup and adding rice during the last 5 minutes of cooking.
To make dairy-free, omit the cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan, Skillet
- Cuisine: Tex-Mex, Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 420 kcal
