Description
Sizzling chicken fajita rice bowls bring Mexican-inspired flavors to your dinner table with bold spices and colorful ingredients. Hearty rice, tender chicken, and zesty peppers combine for a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein & Vegetables:
- 1 1/4 pounds (567 grams) chicken breasts, diced
- 3 cups (450 grams) chopped bell pepper
- 1 cup (160 grams) diced yellow onion
- 3 cloves garlic, minced
Base:
- 2 cups (340 grams) instant brown rice
- 1 2/3 cups (395 milliliters) low-sodium chicken broth
- 1 (15 ounces / 425 grams) can fire roasted tomatoes
- 1 (15 ounces / 425 grams) can black beans, drained
Seasonings & Toppings:
- 2 1/2 tablespoons (37 milliliters) olive oil
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 tablespoons (22 milliliters) fresh lime juice
- Salt and pepper to taste
- 3/4 cup (85 grams) shredded Mexican cheese
- 1/3 cup (20 grams) chopped cilantro
Instructions
- Season chicken with preferred spices and sear in hot skillet over medium-high heat until golden and fully cooked, approximately 7-8 minutes. Transfer to covered plate to retain warmth.
- In same skillet, caramelize onions until translucent, then introduce bell peppers and sauté until slightly softened. Add minced garlic and cook for additional 60 seconds.
- Pour chicken broth into vegetable mixture, incorporating diced tomatoes and black beans. Sprinkle complementary seasonings and allow liquid to reach gentle boiling point.
- Gently introduce rice into simmering liquid, reduce heat, and cover. Cook for 6-7 minutes without lifting lid, then remove from heat and let stand for 5 minutes to absorb remaining moisture.
- Fold cooked chicken pieces into rice mixture, squeeze fresh lime juice for brightness, and garnish with shredded cheese and chopped cilantro. Serve immediately in warm bowls.
Notes
- Choose skinless chicken breasts for a leaner protein option that absorbs seasonings beautifully.
- Slice vegetables uniformly to ensure even cooking and consistent texture throughout the rice bowl.
- Swap white rice with brown rice or quinoa for added nutritional value and a heartier base.
- Customize heat levels by adjusting chili powder or adding jalapeños for spice lovers who crave extra kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 8 g
- Protein: 36 g
- Cholesterol: 90 mg