Description
This Chicken Fajita Rice Bowls recipe combines perfectly seasoned, seared chicken strips with sautéed bell peppers and onions, served over fluffy, buttery rice. Enhanced with fresh lime, cilantro, avocado, and creamy toppings, it’s a vibrant, colorful, and flavorful meal ready in just 35 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into strips
- 2 large bell peppers (red, yellow, and green), sliced
- 1 large yellow onion, sliced into half-moons
- 3 tablespoons olive oil, divided
Fajita Seasoning
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Pinch of cayenne pepper (optional, for heat)
Rice Base
- 1½ cups long-grain white rice (jasmine or basmati)
- 2½ cups chicken broth (or vegetable broth)
- 1 tablespoon butter
- ½ teaspoon salt
Toppings and Garnishes
- 2 limes, cut into wedges
- ½ cup fresh cilantro, roughly chopped
- 1 avocado, sliced
- ½ cup Mexican crema or sour cream
- ½ cup shredded cheese (Mexican blend or sharp cheddar)
- Optional: pickled jalapeños, salsa, or hot sauce
Instructions
- Prepare the Perfect Rice Base: Rinse the rice under cold water until clear to remove excess starch. In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt. Bring to a rolling boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
- Season the Chicken Like a Pro: Slice the chicken into ½-inch thick strips for even cooking. In a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper if using. Toss half the seasoning with the chicken strips until well coated. Reserve the other half for the vegetables.
- Master the Sizzling Chicken: Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the seasoned chicken in a single layer without overcrowding. Cook undisturbed for 4-5 minutes until golden-brown edges form, then flip and cook another 3-4 minutes until the internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent with foil to keep warm.
- Create Colorful Vegetable Magic: In the same skillet, add the remaining tablespoon of olive oil. Add sliced onions first and cook for 2-3 minutes until they begin to soften and caramelize. Add bell peppers and the remaining seasoning, tossing to coat. Cook for 4-5 minutes until peppers are tender-crisp and slightly charred in spots.
- Bring It All Together: Return the cooked chicken to the skillet with the vegetables and toss together for about 1 minute to reheat and blend flavors. Squeeze half a lime over the mixture and toss once more. Serve the fajita mixture over the fluffy rice, topped with fresh cilantro, avocado slices, Mexican crema or sour cream, shredded cheese, and additional lime wedges. Add pickled jalapeños, salsa, or hot sauce as desired.
Notes
- Rinsing rice before cooking prevents it from becoming sticky or gummy.
- Don’t overcrowd the pan when cooking chicken to ensure proper searing and browning.
- Let the rice rest covered off heat to finish steaming and achieve fluffy grains.
- You can swap chicken broth for vegetable broth for a lighter flavor or use brown rice but adjust cooking times accordingly.
- Adjust cayenne pepper quantity or omit if you prefer less heat.
- Use a cast-iron skillet or heavy-bottomed pan for best searing results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free meal, confirm that seasoning ingredients and broth are gluten-free.
