Chicken Fajita Rice Bowl (One Pan) Recipe
If you’re craving bold Tex-Mex flavor but don’t want a sink full of dishes, this Chicken Fajita Rice Bowl (One Pan) is about to become your new weeknight hero. Imagine juicy strips of chicken, rainbow bell peppers, and fluffy rice, all simmered together in one pan with a blend of smoky spices—no fuss, big flavor, and minimal cleanup. It’s the kind of meal that’s colorful, satisfying, and endlessly adaptable, whether you’re feeding the whole family or just treating yourself to leftovers the next day.
Ingredients You’ll Need
One of my favorite things about this Chicken Fajita Rice Bowl (One Pan) is how streamlined the ingredients list is. Every component adds something special—aroma, crunch, tang, or a splash of color—to build those irresistible fajita flavors. Here’s what you’ll need and why it matters:
- Chicken breasts: Sliced thin for quick cooking and maximum tenderness—perfect for soaking up those fajita spices.
- Olive oil: Adds a touch of richness and helps everything brown up beautifully in the pan.
- Red bell pepper: Sweet and vibrant, it brings bold color and a juicy crunch.
- Green bell pepper: Slightly more earthy and grassy, balancing the sweetness of the red pepper.
- Yellow onion: Adds savory depth and a hint of sweetness as it caramelizes.
- Long-grain white rice: The backbone of your bowl, soaking up all those amazing flavors as it cooks.
- Chicken broth: Infuses the rice with extra savory flavor instead of just using water.
- Chili powder: The heart of that classic fajita flavor—smoky, a little spicy, and super aromatic.
- Cumin: Warm and earthy, it gives the dish that distinctive Tex-Mex taste.
- Paprika: Adds a gentle smokiness and a beautiful reddish hue.
- Garlic powder: For a mellow, savory kick that blends right into the rice.
- Onion powder: Enhances the oniony flavor without overpowering the dish.
- Salt: Essential for drawing out all the flavors—don’t skimp!
- Black pepper: A little bite to balance the richness.
- Lime juice: Brightens up the whole dish with a splash of citrus at the end.
- Fresh cilantro: The perfect finishing touch, bringing freshness and color.
- Optional toppings: Shredded cheese, sour cream, avocado, or salsa—customize your bowl any way you like.
How to Make Chicken Fajita Rice Bowl (One Pan)
Step 1: Sauté the Chicken
Start by heating the olive oil in a large, deep skillet or sauté pan over medium-high heat. Add your sliced chicken and scatter all those fragrant spices—chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper—right over the top. Sauté for four to five minutes, stirring occasionally, until the chicken is lightly browned on the outside. It doesn’t need to cook all the way through just yet; you just want to lock in those spices and get a bit of color.
Step 2: Add the Veggies
Next, toss in the sliced red and green bell peppers and the onion. Stir everything together so the veggies start mingling with the chicken and spices. Cook for another three to four minutes, just until the peppers begin to soften and the onions turn glossy. You’re building layers of flavor here, and the kitchen will already start to smell amazing.
Step 3: Stir in the Rice and Broth
Now, sprinkle the uncooked long-grain rice right into the pan, stirring to coat it in all those pan juices and seasonings. Pour in the chicken broth, give everything a gentle stir, and make sure the rice is submerged. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pan, and let it simmer for 18 to 20 minutes. The rice will become tender, soaking up all the delicious flavors from the chicken and veggies.
Step 4: Finish with Lime and Cilantro
Once the rice is cooked and the liquid is absorbed, remove the pan from the heat. Squeeze fresh lime juice over everything, then cover the pan again and let it sit for about five minutes. This resting time lets the flavors deepen and the rice fluff up perfectly. Right before serving, fluff the rice gently with a fork and sprinkle with chopped fresh cilantro for a burst of color and freshness.
Step 5: Serve with Your Favorite Toppings
Spoon generous portions of the Chicken Fajita Rice Bowl (One Pan) into bowls and let everyone dig in! This is the moment to add your personal touch—pile on shredded cheese, a dollop of sour cream, creamy avocado slices, or a scoop of salsa. Each topping adds a new layer of flavor and fun.
How to Serve Chicken Fajita Rice Bowl (One Pan)
Garnishes
A sprinkle of chopped fresh cilantro and a few extra lime wedges bring out the brightness of the dish. You can also add a little extra black pepper or a pinch of chili powder on top for color and kick. If you want a creamy, cooling finish, a spoonful of sour cream or a handful of shredded cheese melts beautifully over the warm rice.
Side Dishes
Honestly, this Chicken Fajita Rice Bowl (One Pan) is a complete meal on its own, but if you’re serving a crowd or just want to round things out, try pairing it with a crisp green salad, some warm tortillas on the side, or even a bowl of black beans. Tortilla chips and guacamole always make a welcome appearance too!
Creative Ways to Present
For a fun twist, serve the Chicken Fajita Rice Bowl (One Pan) family-style straight from the pan right at the table—everyone can build their own bowls with their favorite toppings. You can also spoon the mixture into lettuce cups for a lighter, hand-held option, or use it as a filling for burritos or wraps. Kids love making their own creations, and it’s a great way to get everyone involved.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the Chicken Fajita Rice Bowl (One Pan) cool completely before transferring it to an airtight container. It keeps well in the fridge for up to four days, making it a superstar for meal prep or quick lunches. The flavors actually get even better as they mingle overnight.
Freezing
You can absolutely freeze this dish! Portion the cooled rice bowl into freezer-safe containers or zip-top bags, removing as much air as possible. Freeze for up to two months. When ready to enjoy, thaw overnight in the fridge or use the microwave’s defrost function in a pinch.
Reheating
To reheat, add a splash of chicken broth or water to the rice bowl before microwaving or warming in a skillet over medium heat. This helps prevent the rice from drying out and keeps everything nice and moist. Stir occasionally as it heats through, and add fresh garnishes just before serving for that made-fresh feel.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just substitute brown rice and increase the chicken broth to 2 1/2 cups. You’ll also need to simmer the Chicken Fajita Rice Bowl (One Pan) for an extra 10 to 15 minutes, or until the rice is fully tender.
How can I make this dish spicier?
For a little extra heat, add a pinch of cayenne pepper or a diced jalapeño when you add the chicken and spices. You can also top your bowl with hot salsa or sliced fresh chilies.
Is this recipe gluten-free?
Yes, the Chicken Fajita Rice Bowl (One Pan) is naturally gluten-free as written. Just double-check your chicken broth and any toppings to ensure they don’t contain hidden gluten.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are juicy and flavorful, and they work beautifully in this recipe. Just slice them thin and cook as directed—the one-pan method stays exactly the same.
What’s the best way to meal prep this recipe?
Make a big batch of Chicken Fajita Rice Bowl (One Pan) and portion it into individual containers. Keep the garnishes and toppings separate until you’re ready to eat, so everything stays fresh and vibrant.
Final Thoughts
If you’re looking for a vibrant, flavor-packed dinner that’s as easy as it is delicious, give this Chicken Fajita Rice Bowl (One Pan) a try. It’s the kind of meal that brings people together and makes even an ordinary weeknight feel special. I hope it becomes a staple in your kitchen, just like it has in mine!
Print
Chicken Fajita Rice Bowl (One Pan) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Fajita Rice Bowl is a delicious, one-pan Mexican-inspired meal perfect for busy weeknights. Tender chicken strips are sautéed with bell peppers and onions, then cooked together with rice and spices in chicken broth to make a flavorful, hearty dish. Finished with a squeeze of lime and fresh cilantro, it’s easy to customize with your favorite toppings like cheese, sour cream, avocado, or salsa.
Ingredients
Protein & Vegetables
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
Rice & Liquids
- 1 cup uncooked long-grain white rice
- 2 1/4 cups chicken broth
Spices & Seasonings
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches & Optional Toppings
- Juice of 1 lime
- Chopped fresh cilantro (for garnish)
- Optional: shredded cheese, sour cream, avocado, or salsa
Instructions
- Cook and Season Chicken: Heat olive oil in a large deep skillet or sauté pan over medium-high heat. Add the sliced chicken and season evenly with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Sauté the chicken for 4–5 minutes until it is lightly browned but not fully cooked through.
- Sauté Vegetables: Add the sliced red and green bell peppers along with the onion to the skillet. Cook together for an additional 3–4 minutes until the vegetables soften slightly but still retain some crunch.
- Add Rice and Broth: Stir in the uncooked long-grain white rice to combine with the chicken and vegetables. Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Simmer Until Cooked: Reduce the heat to low and cover the skillet with a tight-fitting lid. Let it simmer gently for 18–20 minutes, or until the rice is fully cooked and the broth has been absorbed completely.
- Finish and Garnish: Remove the skillet from the heat and stir in the fresh lime juice. Cover and let it rest for 5 minutes. Fluff the rice with a fork, then garnish with chopped fresh cilantro. Serve with your choice of optional toppings such as shredded cheese, sour cream, avocado, or salsa to add extra flavor and creaminess.
Notes
- For extra heat, add a pinch of cayenne pepper or a diced jalapeño when cooking the chicken.
- You can substitute brown rice for white rice, but increase the chicken broth to 2 1/2 cups and cook for 10–15 minutes longer to ensure the rice is tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
