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
Scale
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.
