Description
A vibrant and flavorful one-pan Chicken Fajita Rice Bowl that combines tender seasoned chicken, sautéed bell peppers and onions, and fluffy rice simmered in savory chicken broth and salsa. This easy-to-make recipe delivers classic fajita flavors in a comforting, all-in-one meal perfect for busy weeknights.
Ingredients
Scale
Protein & Seasonings
- 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
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
Rice & Liquids
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1/2 cup salsa (mild, medium, or spicy)
Optional & Garnishes
- 1 cup shredded Mexican cheese blend (optional)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat the oil: Warm 1 tablespoon of 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 breasts with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper to ensure the chicken is evenly coated with the spices.
- 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: In the same skillet, add sliced red and green bell peppers and yellow onion. Cook for 3-4 minutes until the vegetables are slightly softened and aromatic.
- Add rice and liquids: Stir in the uncooked white rice, chicken broth, and salsa. Bring the mixture to a boil, then reduce the heat to low.
- Simmer with chicken: Return the partially cooked chicken to the skillet, cover, and let everything simmer gently for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
- Melt the cheese (optional): If using cheese, sprinkle the shredded Mexican cheese blend over the skillet contents. Cover again and let the cheese melt for 2-3 minutes before serving.
- Garnish and serve: Finish the dish by garnishing with freshly chopped cilantro and serving it alongside lime wedges for added brightness.
Notes
- For a spicier dish, increase the cayenne pepper or use a spicy salsa.
- To make this recipe gluten-free, ensure your chicken broth and salsa are certified gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, omit the cheese or use a plant-based cheese alternative.
- Serve with warm tortillas for a fajita-style wrap variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
