Description
This Chicken Fajita Rice Bowl is a flavorful one-pan meal combining seasoned chicken, sautéed bell peppers and onions, long-grain white rice, and a zesty salsa-infused chicken broth. Ready in just 35 minutes, it’s a vibrant Tex-Mex inspired dish perfect for a quick, satisfying dinner.
Ingredients
Scale
Chicken and Seasoning
- 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
- 2 cups chicken broth
- 1/2 cup salsa (mild, medium, or spicy)
Optional and Garnish
- 1 cup shredded Mexican cheese blend (optional)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Season the chicken: In a bowl, toss the diced chicken breasts with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper until evenly coated.
- Cook the chicken: Add the seasoned chicken to the hot skillet and cook for 4-5 minutes until the pieces are browned but not fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the sliced red and green bell peppers along with the yellow onion. Sauté for 3-4 minutes until they begin to soften.
- Add rice and liquid: Stir in the uncooked rice, 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. Cover with a lid and reduce heat to low. Let it simmer for 20 minutes or until the rice is tender and the liquid has been absorbed.
- Melt cheese (optional): If desired, sprinkle shredded Mexican cheese over the dish, cover again, and allow the cheese to melt for 2-3 minutes off heat or over very low heat.
- Garnish and serve: Garnish the fajita rice bowl with chopped fresh cilantro and serve hot with lime wedges on the side for squeezing.
Notes
- Adjust the cayenne pepper amount or omit it if you prefer mild spice.
- Use any color bell peppers available or mix them for vibrant presentation.
- Long-grain white rice is recommended for fluffy texture, but you can substitute with brown rice; increase cooking time accordingly.
- For a dairy-free version, omit the cheese or use a non-dairy cheese alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
