Chicken Fajita Rice Bowl

Why You’ll Love Chicken Fajita Rice Bowl Recipe

Because it’s a one‑pan meal, meaning less cleanup and everything cooks together so the flavours meld beautifully.
The seasoning is bold and Tex‑Mex inspired, giving you that satisfying “fajita” feel without having to assemble tacos.
It’s hearty and balanced—protein from chicken and beans, vegetables from the peppers and onions, grains from the rice—so it works as a full meal.
You’ll get freshness with lime juice and cilantro finishing touches, which brighten the dish.
It’s family‑friendly and easy enough for weeknights but still flavorful enough to feel a little special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts (or thighs) diced
chili powder, ground cumin, salt and pepper
olive oil
yellow onion, diced
garlic, minced
bell peppers (a mix of colours recommended)
low‑sodium chicken broth
canned fire‑roasted tomatoes
canned black beans, drained and rinsed
instant brown rice (or substitute white instant rice)
fresh lime juice
shredded Mexican cheese (or cheddar/Monterey Jack)
chopped cilantro
optional toppings: avocado, Mexican hot sauce, corn, salsa, sour cream, pico de gallo

Directions

Heat 1 tablespoon olive oil in a non‑stick 12‑inch sauté pan or deep skillet over medium‑high heat.
Add the diced chicken, season with 1½ tsp chili powder, 1 tsp cumin, salt and pepper. Cook, tossing occasionally, until chicken is cooked through (~7 minutes).
Transfer the cooked chicken to foil and wrap to keep warm.
Return skillet to medium‑high heat, add remaining olive oil (1½ Tbsp), then add onions and sauté for 3 minutes.
Add bell peppers and sauté another 3 minutes, then add garlic and sauté 1 minute more.
Pour in the chicken broth, tomatoes, black beans, remaining 1 tsp chili powder and ½ tsp cumin; season with salt and pepper to taste. Bring to a boil.
Add the rice, toss to coat and ensure it’s submerged in the liquid. Reduce heat to medium, cover and cook for 6‑7 minutes.
Remove from heat, let it rest for 5 minutes. Then stir in the chicken, lime juice, cheese and cilantro. Serve warm with optional toppings.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Swap instant brown rice for white instant rice (reduce cooking time accordingly) or for a healthier option use cauliflower rice or quinoa.
Use boneless skinless chicken thighs instead of breasts for deeper flavour and slightly more fat.
Add more spices: e.g., 1 tsp paprika and ½ tsp ground coriander for added depth.
Add heat: sauté a diced jalapeño with the peppers or add hot sauce at the end.
Try different vegetables: zucchini, mushrooms or corn can be mixed in for extra variety.
Make it vegetarian: omit the chicken, use extra black beans or chickpeas, and consider vegetable broth instead of chicken broth.

Storage/Reheating

Store leftovers in an airtight container in the fridge. Reheat in the microwave on 50% power, stirring occasionally until warmed through (a few minutes should do).
If you’d like, you can portion it out for meal prep, then just reheat when ready to eat. The flavours often improve a bit after sitting.

FAQs

How can I adjust this recipe for regular (non‑instant) brown rice?

If you use standard brown rice instead of instant, cook it separately or partially cook it ahead of time, and reduce the liquid in the pan accordingly. The timing and liquid ratio in this one‑pan recipe are tuned for instant rice.

Can I use white rice instead of brown rice?

Yes — white instant rice works fine. Just reduce the cooking time because white rice cooks faster than brown.

Is it possible to make this gluten‑free?

Yes — the ingredients listed are naturally gluten‑free, but check your spice blends, broth, and canned products for hidden gluten.

Can I prepare this ahead of time and refrigerate before cooking?

You can dice the chicken and prepare the vegetables ahead of time, or season the chicken ahead. But because the recipe is designed to cook everything together for the last 30 minutes, best to cook fresh if possible for optimal texture.

What if I only have frozen bell peppers or chopped veggies in the freezer?

You can use frozen bell pepper strips or mixed frozen vegetables — just adjust the sauté time so they thaw and soften properly. You may not get exactly the fresh texture but it will still taste good.

Can I make this vegan?

Yes — substitute chicken with plant‑based protein (like tofu or tempeh), use vegetable broth instead of chicken broth, omit the cheese or use vegan cheese.

How long will leftovers stay good?

Stored in an airtight container in the refrigerator, leftovers will stay good for about 3‑4 days. After that the texture may decline.

Can I freeze this dish?

You can freeze portions in freezer‑safe containers. When reheating from frozen, thaw overnight in the fridge and then reheat thoroughly. Note that the texture of rice and beans may change slightly after freezing.

What toppings go well with this dish?

Good toppings include fresh avocado slices, a dollop of sour cream or Greek yogurt, pico de gallo or fresh salsa, a splash of hot sauce, chopped green onions, or even tortilla chips for crunch.

How can I make this spicier or milder?

To make it spicier: add diced jalapeño or hotter chili pepper, use a hot chili powder, add cayenne, or include more hot sauce at serving.
To make it milder: reduce or omit the chili powder, skip hot toppings, and use mild bell peppers (e.g., orange or yellow rather than green or red).

Conclusion

This Chicken Fajita Rice Bowl is a reliable weeknight winner — it’s flavorful, satisfying, and comes together in one pan with minimal cleanup. With bold Tex‑Mex seasoning, fresh vegetables, beans, rice and a finishing kick of lime and cilantro, it’s a full meal that’s easy to love. Use the variations to tweak it for your taste or diet, and the storage tips mean it can easily fit into your meal‑prep routine. Give it a try and make it your next go‑to dinner.