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Homemade Chicken Fajita Rice Bowl (One Pan) recipe photo

Chicken Fajita Rice Bowl (One Pan)

A quick one-pan chicken fajita rice bowl with peppers, black beans, and Mexican cheese for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • 12-inch nonstick sauté pan or deep skillet
  • Cutting board and knife
  • Measuring cups and spoons
  • Foil (to keep chicken warm)
  • Spatula or tongs

Ingredients
  

  • 1 1/4 lb boneless skinless chicken breasts diced into 1-inch pieces
  • salt to taste
  • freshly ground black pepper to taste
  • 2 1/2 Tbsp olive oil divided
  • 1 cup yellow onion diced
  • 3 cup bell pepper chopped (about 2 medium)
  • 3 clove garlic minced
  • 1 2/3 cup low-sodium chicken broth
  • 1 15 oz can fire roasted tomatoes
  • 1 15 oz can black beans drained and rinsed
  • 2 1/2 tsp chili powder divided
  • 1 1/2 tsp ground cumin divided
  • 2 cup instant brown rice
  • 1 1/2 Tbsp fresh lime juice
  • 3/4 cup shredded Mexican cheese
  • 1/3 cup cilantro chopped

Instructions
 

  • Heat 1 tablespoon olive oil in a 12-inch nonstick sauté pan or deep skillet over medium-high heat.
  • Add the diced chicken, season with 1 1/2 teaspoons chili powder, 1 teaspoon cumin and salt and pepper to taste; cook, tossing occasionally, until no longer pink, about 7 minutes.
  • Transfer the cooked chicken to a sheet of foil and wrap to keep warm.
  • Return the skillet to medium-high heat and add the remaining 1 1/2 tablespoons olive oil; add the diced onion and sauté for 3 minutes.
  • Add the chopped bell peppers and sauté 3 more minutes, then add the minced garlic and cook 1 minute longer.
  • Pour in the chicken broth, fire-roasted tomatoes, black beans, the remaining 1 teaspoon chili powder and 1/2 teaspoon cumin; season with salt and pepper to taste and bring to a boil so the liquid bubbles in the center.
  • Add the instant brown rice and toss to coat and submerge in the liquid; reduce heat to medium, cover, and simmer until the rice is tender, about 6–7 minutes.
  • Remove the pan from heat and let rest, covered, for 5 minutes.
  • Stir the reserved chicken, lime juice, shredded cheese, and chopped cilantro into the rice until combined and the cheese melts; adjust seasoning and serve warm.

Notes

  • Add 1 teaspoon paprika and 1/2 teaspoon ground coriander to the broth for extra spice and flavor.
  • Serve with diced avocado if desired.
  • Optionally top with Mexican hot sauce for more heat.
  • To add heat while cooking, sauté a diced jalapeño with the bell peppers.