Description
This Chicken Fajita Rice Bowls recipe combines tender diced chicken, sautéed bell peppers, onions, and a flavorful blend of spices cooked in one pan. With instant brown rice, black beans, fire-roasted tomatoes, and a sprinkle of Mexican cheese and fresh cilantro, this dish is a delicious, easy-to-make meal perfect for busy weeknights.
Ingredients
Scale
Chicken and Seasoning
- 1 1/4 lbs boneless skinless chicken breasts, diced into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 2 1/2 tsp chili powder, divided
- 1 1/2 tsp ground cumin, divided
Vegetables and Aromatics
- 1 cup diced yellow onion
- 3 cups chopped bell pepper (about 2 medium)
- 3 cloves garlic, minced
Liquids and Canned Goods
- 2 1/3 Tbsp olive oil, divided (2 1/2 Tbsp total, but 1 Tbsp plus 1 1/2 Tbsp used separately)
- 1 2/3 cups low-sodium chicken broth
- 1 (15 oz) can fire roasted tomatoes
- 1 (15 oz) can black beans, drained and rinsed
Base and Garnishes
- 2 cups instant brown rice
- 1 1/2 Tbsp fresh lime juice
- 3/4 cup shredded Mexican cheese
- 1/3 cup chopped cilantro
Instructions
- Heat oil and cook chicken: Heat 1 Tbsp olive oil in a non-stick 12-inch sauté pan or deep skillet over medium-high heat. Add diced chicken and season with 1 1/2 tsp chili powder, 1 tsp ground cumin, salt, and freshly ground black pepper. Cook, tossing occasionally, until the chicken is cooked through, about 7 minutes.
- Keep chicken warm: Transfer the cooked chicken to a sheet of foil and wrap it to keep warm while you cook the vegetables.
- Sauté onions: Return the skillet to medium-high heat, add the remaining 1 1/2 Tbsp olive oil, then add the diced yellow onions. Sauté for 3 minutes until they begin to soften.
- Add bell peppers and garlic: Add the chopped bell peppers to the skillet and sauté for another 3 minutes. Then add minced garlic and cook for an additional 1 minute until fragrant.
- Add liquids and spices: Pour in the chicken broth, canned fire-roasted tomatoes, and drained black beans. Stir in the remaining 1 tsp chili powder and 1/2 tsp ground cumin. Season with salt and pepper to taste. Bring the mixture to a boil—make sure the liquid bubbles vigorously in the center of the pan.
- Add rice and simmer: Add the instant brown rice into the skillet, toss well to coat the rice and ensure it is submerged in the liquid. Reduce the heat to medium, cover the pan, and let it simmer for 6 to 7 minutes until the rice is tender.
- Finish and serve: Remove the skillet from heat and let the dish rest, covered, for 5 minutes. Stir in the warm cooked chicken, fresh lime juice, shredded Mexican cheese, and chopped cilantro. Serve the rice bowls warm, garnished if desired.
Notes
- To make this recipe dairy-free, omit the shredded cheese or substitute with a dairy-free cheese alternative.
- You can swap the chicken breasts for boneless skinless chicken thighs for a juicier result.
- If you want extra heat, add a pinch of cayenne pepper or serve with sliced jalapeños.
- Instant brown rice cooks quickly but if using regular brown rice, increase the simmer time accordingly and add more broth if needed.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in a microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chicken Fajita Rice Bowls, One Pan Meal, Mexican Chicken Recipe, Quick Dinner, Instant Brown Rice, Healthy Chicken Bowl
