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Chicken Fajita Rice Bowl (One Pan)

A quick one-pan chicken fajita rice bowl with peppers, black beans, and bright lime for a flavorful weeknight meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

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 diced yellow onion
  • 3 cup chopped bell pepper about 2 medium, any color
  • 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, then season with 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, salt, and pepper; cook, tossing occasionally, until chicken is cooked through, about 7 minutes.
  • Transfer the cooked chicken to a sheet of foil, wrap to keep warm, and set aside.
  • Return the skillet to medium-high heat and add the remaining 1 1/2 tablespoons olive oil.
  • Add the diced onion and sauté about 3 minutes until beginning to soften.
  • Add the chopped bell peppers and continue to sauté 3 more minutes, then add the minced garlic and cook 1 minute more.
  • Pour in the chicken broth, fire-roasted tomatoes, and black beans; stir in the remaining 1 teaspoon chili powder and 1/2 teaspoon cumin, and season with salt and pepper to taste. Bring the mixture to a boil so it bubbles in the center of the pan.
  • Add the instant brown rice and toss to coat and submerge the rice in the liquid. Reduce heat to medium, cover, and simmer 6–7 minutes until the rice is tender.
  • Remove the pan from heat and let it rest, covered, for 5 minutes.
  • Stir the reserved chicken, lime juice, shredded Mexican cheese, and chopped cilantro into the rice mixture. Serve warm.

Equipment

  • 12-inch nonstick sauté pan or deep skillet
  • Cutting board and knife
  • Measuring Spoons and Cups
  • Sheet of foil
  • Spoon or Spatula

Notes

  • Add 1 tsp paprika and 1/2 tsp ground coriander to the broth for more spice and flavor.
  • Optionally serve with diced avocado or Mexican hot sauce.
  • For extra heat, sauté a diced jalapeño with the bell peppers.