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
