Description
These Easy One-Pan Fajita Rice Bowls are a flavorful, fuss-free meal that’s perfect for busy weeknights or when you’re craving a quick yet satisfying dinner. Juicy chicken, bell peppers, and onions are seasoned with zesty fajita spices and cooked together with rice in a single pan, making cleanup a breeze. Topped with fresh avocado, salsa, and a dollop of sour cream or Greek yogurt, these bowls are packed with bold Tex-Mex flavors and vibrant textures. With minimal prep and just one pan to clean, this recipe is a lifesaver for busy cooks who want to enjoy a hearty, restaurant-quality meal at home. Serve it as-is or customize with your favorite toppings for a dish that’s sure to become a family favorite!
Ingredients
Scale
For the Rice Bowls:
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 1 medium onion, sliced
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups chicken broth
- Optional: Juice of ½ lime (for brightness)
For Toppings:
- 1 avocado, sliced
- ½ cup salsa (store-bought or homemade)
- ¼ cup sour cream or Greek yogurt
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
1. Sear the Chicken and Vegetables:
- Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the sliced chicken and cook for 5-6 minutes, stirring occasionally, until browned and nearly cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the sliced onion and bell peppers. Cook for 5-7 minutes, until softened and slightly caramelized. Stir in the minced garlic and cook for 1 minute until fragrant.
2. Add the Rice and Spices:
- Stir in the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 1 minute to toast the spices.
- Add the rice to the pan and stir to coat it evenly with the spice mixture and vegetables.
3. Cook the Rice and Chicken:
- Pour in the chicken broth and bring the mixture to a boil. Return the cooked chicken to the pan, nestling it into the rice and vegetable mixture. Reduce the heat to low, cover, and simmer for 15-20 minutes (or according to rice package instructions), until the rice is tender and the liquid is absorbed. If using, stir in the lime juice at the end for extra zest.
4. Assemble and Serve:
- Divide the fajita rice mixture into bowls. Top with sliced avocado, salsa, sour cream or Greek yogurt, and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast
- Cuisine: American
