If you’re craving a vibrant, flavorful meal that’s as colorful as it is delicious, the Chicken Fajita Rice Bowl (One Pan) Recipe is about to become your new best friend in the kitchen. This dish brilliantly combines tender, spiced chicken with sweet bell peppers, aromatic onions, and fluffy rice, all cooked together in a single skillet for an effortless cleanup. It’s the perfect balance of smoky, zesty, and comforting, making it an ideal weeknight dinner that feels special without any fuss.
Ingredients You’ll Need
This Chicken Fajita Rice Bowl (One Pan) Recipe shines because of its straightforward, fresh ingredients that each bring something vital to the party. From spices that deliver warmth and depth to the fresh veggies that add crunch and brightness, every component plays a key role in creating this irresistibly tasty dish.
- 1 lb boneless, skinless chicken breasts, diced: The star protein, tender and perfect for soaking up all the spices.
- 1 tbsp olive oil: Helps to cook the chicken and veggies while adding a lovely richness.
- 1 tsp chili powder: Brings the classic fajita warmth and a little earthiness.
- 1 tsp smoked paprika: Adds a subtle smoky depth that elevates the dish.
- 1 tsp cumin: Delivers an unmistakable warm, nutty flavor signature to Mexican cuisine.
- 1/2 tsp garlic powder: Enhances the savory profile with a mellow garlicky touch.
- 1/2 tsp onion powder: Infuses gentle sweetness and layered flavor.
- 1/4 tsp cayenne pepper (optional): For those who like a little fire, it adds a kick without overpowering.
- Salt and pepper to taste: Essential for balancing and bringing out the flavors.
- 1 red bell pepper, sliced: Adds vibrant color and a sweet, crisp texture.
- 1 green bell pepper, sliced: Complements the sweetness with a subtle earthy bitterness.
- 1 yellow onion, sliced: Offers natural sweetness as it softens and caramelizes.
- 1 cup uncooked long-grain white rice: The comforting base that soaks up all the flavors beautifully.
- 2 cups chicken broth: Adds moisture and richness to cook the rice and infuse flavor.
- 1/2 cup salsa (mild, medium, or spicy): A zesty punch that brings acidity and complexity.
- 1 cup shredded Mexican cheese blend (optional): Melts into gooey goodness for that indulgent finish.
- Fresh cilantro, chopped, for garnish: Provides a fresh, herbaceous brightness at the end.
- Lime wedges, for serving: Adds a zesty tang that perfectly cuts through the richness.
How to Make Chicken Fajita Rice Bowl (One Pan) Recipe
Step 1: Season and Brown the Chicken
Start by heating olive oil in a large skillet over medium-high heat. While the oil warms, season your diced chicken breasts with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper if you like a little heat, and a pinch of salt and pepper. This flavorful spice mix is what gives the chicken that iconic fajita character. Add the chicken to the hot skillet and cook just until browned on the outside but not fully cooked through, about 4 to 5 minutes. Then remove the chicken and set it aside for now.
Step 2: Sauté the Peppers and Onion
Using the same skillet (yes, all those tasty browned bits stay behind!), toss in the sliced red and green bell peppers along with the yellow onion. Cook them for 3 to 4 minutes until they start to soften and release their sweet, fragrant aroma. This mix adds a lovely crunch and vibrant color that makes the dish so visually appealing.
Step 3: Combine Rice, Broth, Salsa, and Chicken
Next, stir in the uncooked rice so that it lightly toasts in the flavors left in the pan for about a minute. Then pour in the chicken broth and salsa of your choice. Give everything a good stir to combine evenly and bring the mixture to a boil. Once boiling, reduce the heat to low, nestle the browned chicken back into the skillet, cover it, and let it simmer gently for 20 minutes. This is where the rice cooks perfectly, soaking up all those delicious juices.
Step 4: Add Cheese (Optional) and Finish Cooking
After the rice is tender and the liquid has been absorbed, sprinkle your optional shredded Mexican cheese blend over the top. Cover the skillet again and let the cheese melt for 2 to 3 minutes. This creates a beautifully gooey, slightly creamy texture that I personally love. If you skip the cheese, it’s still every bit as tasty and satisfying.
Step 5: Garnish and Serve
Finally, sprinkle chopped fresh cilantro over the whole dish and serve with lime wedges on the side. A quick squeeze of lime right before eating brightens the flavors and brings everything together perfectly.
How to Serve Chicken Fajita Rice Bowl (One Pan) Recipe
Garnishes
Don’t underestimate the power of garnishes here! Fresh cilantro adds a fragrant, herbal note that contrasts beautifully with the warm spices. Lime wedges are essential—they cut through the richness with a burst of acidity. You could also add a dollop of sour cream or a few slices of avocado for extra creaminess and freshness.
Side Dishes
This Chicken Fajita Rice Bowl (One Pan) Recipe is a complete meal on its own, but if you want to round things out, simple sides like a crisp green salad, tortilla chips with guacamole or salsa, or even a light black bean salad make excellent companions. The sides can add varying textures and flavors without overwhelming the main dish.
Creative Ways to Present
For a fun twist, serve the Chicken Fajita Rice Bowl in warm, hollowed-out bell peppers for a colorful presentation. Alternatively, scoop the mixture into tortilla bowls or top with a fried egg to make it even more special. This dish also works wonders packed into meal prep containers for a quick and delicious lunch option.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Chicken Fajita Rice Bowl (One Pan) Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually mellow and deepen after chilling, making it just as good—or even better—the next day.
Freezing
This recipe freezes well, too! Portion the cooled dish into freezer-safe containers or bags, then freeze for up to 2 months. When you’re ready to enjoy, just thaw overnight in the fridge and reheat. Keep in mind that fresh garnishes like cilantro and lime should be added fresh after reheating.
Reheating
To reheat, warm the leftovers gently on the stove in a covered skillet or microwave until piping hot. If it feels a little dry, splash in a bit of water or chicken broth to revive that perfect texture. Don’t forget to add fresh garnishes and a squeeze of lime to bring back that vibrant flavor.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and a chewier texture, but keep in mind it takes longer to cook. You might need to increase the simmering time and add a bit more broth to ensure it cooks through.
Is this recipe spicy?
The spiciness is totally customizable. The optional cayenne pepper brings heat, but you can leave it out or adjust it according to your preference. Also, your choice of salsa (mild, medium, or spicy) will greatly influence the final kick.
Can I substitute chicken breasts with another protein?
Yes! You can swap chicken breasts for thighs for a juicier, more flavorful dish, or even use shrimp or firm tofu if you’re looking for variety. Just adjust cooking times accordingly to avoid overcooking.
Do I need to soak or rinse the rice before cooking?
For this recipe, rinsing the rice helps remove excess starch and keeps the grains separate for a fluffier texture, but it’s not absolutely required. If your rice tends to be sticky, rinsing is a good step to include.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free chicken broth and salsa. Always check labels to make sure no hidden gluten ingredients are included in your pantry staples.
Final Thoughts
I can’t recommend this Chicken Fajita Rice Bowl (One Pan) Recipe enough for anyone looking to bring bold flavors and ease to the dinner table. It’s a joyous medley of spices, colorful veggies, and wholesome rice all cooked in one pan for convenience and incredible taste. I promise once you try it, it’ll quickly become one of your go-to recipes for busy days or whenever you want something satisfying without the hassle.
Print
Chicken Fajita Rice Bowl (One Pan) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Chicken Fajita Rice Bowl is a delicious one-pan meal combining seasoned chicken, sautéed bell peppers, onions, and rice cooked in a savory chicken broth and salsa mixture. Topped with melted Mexican cheese and fresh cilantro, it’s a perfect blend of Tex-Mex flavors, easy to prepare, and ideal for a quick weeknight dinner.
Ingredients
Protein and 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
Grains and Liquids
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1/2 cup salsa (mild, medium, or spicy)
Optional Toppings
- 1 cup shredded Mexican cheese blend
- 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 and vegetables.
- Season the chicken: In a bowl, mix diced chicken with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper to coat evenly.
- Cook the chicken: Add the seasoned chicken pieces to the hot skillet and cook for 4-5 minutes until browned on all sides but not fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: Using the same skillet, add the sliced red and green bell peppers along with sliced yellow onion. Cook for 3-4 minutes, stirring occasionally, until they begin to soften.
- Add rice and liquids: Stir in the uncooked rice, chicken broth, and salsa. Increase the heat to bring the mixture to a boil.
- Simmer the dish: Return the partially cooked chicken to the skillet. Cover with a lid, reduce heat to low, and simmer for 20 minutes until the rice is tender and all the liquid has been absorbed.
- Optional cheese topping: Sprinkle shredded Mexican cheese blend over the cooked chicken and rice, cover again, and let the cheese melt for 2-3 minutes.
- Garnish and serve: Garnish with chopped fresh cilantro and serve with lime wedges for squeezing on top.
Notes
- For a spicier dish, increase the amount of cayenne pepper or use a spicy salsa.
- Use brown rice instead of white rice, but increase the simmering time and liquid accordingly.
- Can be served with additional toppings like sour cream, avocado slices, or jalapeños for extra flavor.
- Ensure the skillet is covered tightly during simmering to cook the rice properly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
