Easy One-Pan Chicken Fajita Rice Bowl

Key Ingredients & Substitutions

Chicken: Boneless, skinless chicken breasts or thighs work best, but you can substitute with turkey or even tofu for a vegetarian option. Shredded rotisserie chicken can save you time if you’re in a rush!

Bell Peppers: The colorful trio of red, yellow, and green adds flavor and looks great. If you can’t find them, feel free to use any available bell pepper or even zucchini for a different twist.

Rice: Long-grain white rice is the go-to, but brown rice or quinoa will work too. Just keep in mind that cooking times will change, so adjust the liquids accordingly.

Spices: This recipe calls for chili powder, cumin, and smoked paprika for flavor. If you don’t have smoked paprika, regular paprika plus a splash of liquid smoke or more chili powder can work, too!

How Do I Get the Perfectly Cooked Rice in One Pan?

The trick to getting perfectly cooked rice is all about timing and liquid. After adding the rice to the pan, ensure you stir it nicely with the other ingredients so it gets coated with flavors. Here’s how:

• After mixing in the rice, add the broth and bring everything to a boil.
• Once boiling, lower the heat to a simmer, cover your pan tightly, and let it cook without lifting the lid. This keeps the steam in!
• Let it rest covered after cooking, as it allows the rice to finish absorbing liquid and become fluffy.

By following these simple steps, you’ll have perfectly fluffy, flavorful rice every time!

Easy One-Pan Chicken Fajita Rice Bowl

Ingredients You’ll Need:

For the Chicken and Vegetables:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced

For the Rice and Beans:

• 1 cup long-grain white rice, rinsed
• 1 (14.5 oz) can diced tomatoes with juice
• 1 (15 oz) can black beans, drained and rinsed
• 1 ½ cups chicken broth

For the Spices:

• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp dried oregano
• Salt and pepper, to taste

For Garnishing:

• Juice of 1 lime (plus wedges for garnish)
• Fresh cilantro leaves, chopped, for garnish

How Much Time Will You Need?

This delightful one-pan meal takes about 10 minutes to prep and around 25 minutes to cook. In total, you’re looking at about 35 minutes from start to finish. Perfect for a weeknight dinner!

Step-by-Step Instructions:

1. Brown the Chicken:

Heat the olive oil in a large deep skillet or sauté pan over medium-high heat. Add the sliced chicken to the pan, season it with some salt and pepper, and cook until you see that it’s nicely browned on all sides—this should take about 4-5 minutes. Once done, remove the chicken from the pan and set it aside.

2. Sauté the Veggies:

In the same pan, add the diced onion along with the red, yellow, and green peppers. Sauté these colorful veggies for about 3-4 minutes, until they begin to soften and fill your kitchen with a lovely aroma!

3. Spice It Up:

Next, add the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and a pinch of salt and pepper to the veggies. Stir well and let everything cook together for a minute to toast those spices and bring out their flavors.

4. Incorporate the Rice:

Now it’s time to add in the rinsed long-grain rice. Stir everything together, making sure the rice is nicely coated with the spices and mixed in with the veggies.

5. Add Tomatoes and Beans:

Pour in the canned diced tomatoes with their juice, toss in the black beans, and add the chicken broth. Give it a good stir to combine all those wonderful ingredients.

6. Nestle in the Chicken:

Return the browned chicken to the skillet, placing it right into the rice mixture. This way, it gets infused with all the great flavors while cooking.

7. Simmer to Perfection:

Bring the whole mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for about 18-20 minutes. You’ll know it’s ready when the rice is fully cooked and the liquid has been absorbed.

8. Rest and Fluff:

Remove the pan from the heat, keeping the lid on, and let it rest for 5 minutes. This resting time helps the rice become fluffy.

9. Add Lime and Season:

After resting, stir in the lime juice and check the seasoning. Adjust it with extra salt and pepper if needed to suit your taste.

10. Serve and Enjoy:

Garnish your delicious one-pan chicken fajita rice bowl with chopped cilantro and a few lime wedges on the side. Serve warm and enjoy this colorful, flavorful meal!

Enjoy your easy one-pan chicken fajita rice bowl for a fulfilling weeknight meal! It’s full of flavor and super simple to make! 😊

FAQs for Easy One-Pan Chicken Fajita Rice Bowl

Can I Use Leftover Chicken in This Recipe?

Absolutely! If you have cooked chicken on hand, simply shred it and add it to the pan during the last 5 minutes of cooking. This way, it warms up without overcooking.

What Can I Substitute for Black Beans?

If you don’t have black beans, you can easily use pinto beans or kidney beans as substitutes. You could also try adding corn for a sweet twist!

Can I Make This Recipe Vegetarian?

Yes! Simply replace the chicken with extra firm tofu or tempeh and use vegetable broth instead of chicken broth. You can also add more veggies like zucchini or mushrooms for extra flavor.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth or water to help rejuvenate the dish.