Chicken Fajita Rice Bowl (One Pan)
Chicken Fajita Rice Bowl is an easy one-pan Tex-Mex dinner.Made with chicken, peppers, rice, beans, tomatoes, and cheese.Ready in about 35 minutes and perfect for busy weeknights.
Ingredients
- 1¼ lbs boneless skinless chicken breasts diced
- Salt and freshly ground black pepper
- 2½ tablespoons olive oil
- 1 cup diced yellow onion
- 3 cups chopped bell peppers
- 3 cloves garlic minced
- 1⅔ cups low-sodium chicken broth
- 1 15 oz can fire-roasted tomatoes
- 1 15 oz can black beans, drained and rinsed
- 2½ teaspoons chili powder
- 1½ teaspoons ground cumin
- 2 cups instant brown rice
- 1½ tablespoons fresh lime juice
- ¾ cup shredded Mexican cheese
- ⅓ cup chopped fresh cilantro
Instructions
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
- Add the diced chicken. Season with 1½ teaspoons chili powder, 1 teaspoon cumin, salt, and pepper.
- Cook for about 7 minutes, stirring occasionally, until the chicken is fully cooked.
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add the remaining olive oil to the skillet.
- Cook the onion for 3 minutes.
- Stir in the bell peppers and cook for another 3 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, fire-roasted tomatoes, and black beans.
- Add the remaining chili powder and cumin. Season with salt and pepper.
- Bring everything to a steady boil.
- Stir in the brown rice, ensuring it's evenly coated and submerged in the liquid.
- Reduce heat to medium, cover, and simmer for 6–7 minutes.
- Remove from the heat and let stand for 5 minutes.
- Stir the cooked chicken back into the Chicken Fajita Rice Bowl along with the lime juice, shredded cheese, and chopped cilantro.
- Serve warm with your favorite toppings.
Notes
- Rotisserie chicken can be used to save time.
- Pepper Jack cheese adds extra spice.
- Fresh corn makes a delicious addition.
- Serve with tortilla chips or a simple green salad.