Description
This Chicken Fajita Rice Bowl is a flavorful one-pan meal combining tender, spice-seasoned chicken with sautéed bell peppers, onions, and perfectly cooked rice. Enhanced with a zesty salsa and melted cheese, it makes a vibrant, satisfying dish ideal for a quick weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 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 and Rice
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1/2 cup salsa (mild, medium, or spicy)
Toppings and Garnishes
- 1 cup shredded Mexican cheese blend (optional)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Season the chicken: In a bowl, combine diced chicken with chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper until evenly coated.
- Cook the chicken: Add the seasoned chicken to the hot skillet and cook for 4-5 minutes until browned but not fully cooked through. Remove chicken and set aside.
- Sauté the vegetables: Using the same skillet, add the sliced red and green bell peppers and yellow onion. Sauté for 3-4 minutes until they begin to soften.
- Add rice and liquids: Stir in the uncooked rice, chicken broth, and salsa. Bring the mixture to a boil, then reduce heat to low.
- Simmer with chicken: Return the partially cooked chicken to the skillet, cover, and simmer for 20 minutes or until the rice is tender and the liquid has been absorbed.
- Melt the cheese (optional): Sprinkle the shredded Mexican cheese blend over the cooked dish, cover again, and let it melt for 2-3 minutes.
- Garnish and serve: Garnish the finished fajita rice bowl with chopped fresh cilantro and serve with lime wedges on the side for a bright, fresh finish.
Notes
- You can adjust the spice level by choosing mild, medium, or spicy salsa according to your preference.
- For a dairy-free version, omit the cheese or use a dairy-free cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To add extra veggies, consider adding corn or black beans along with the peppers and onions.
- This recipe works well with brown rice, but cooking time will need adjustment.
