Print

Quick One-Pot Chicken Fajita Rice Bowl Recipe for Six Easy Meals

one-pot chicken fajita rice bowl - featured image
Print Recipe

A quick and easy one-pot chicken fajita rice bowl that feeds six, combining seasoned chicken, bell peppers, and fluffy rice for a flavorful, fuss-free meal perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into strips
  • 3 large bell peppers (red, yellow, and green), sliced into strips
  • 1 large yellow onion, sliced thin
  • 1 ½ cups long grain white rice, rinsed
  • 3 cups low-sodium chicken broth
  • 2 tablespoons fajita seasoning (homemade or store-bought)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil
  • Juice of 1 lime
  • Salt and pepper to taste
  • Optional toppings: chopped cilantro, sliced avocado, shredded cheese, sour cream, or jalapeños

Instructions

  1. Prep the ingredients: Slice chicken into ½ inch strips, slice bell peppers and onion thinly, mince garlic, and rinse rice until water runs clear.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
  3. Add chicken strips in a single layer, sprinkle with half the fajita seasoning, salt, and pepper. Brown undisturbed for 2-3 minutes, then toss and cook until mostly cooked through. Remove chicken and set aside.
  4. In the same pan, add onion, bell peppers, and garlic. Sprinkle remaining fajita seasoning over veggies. Stir occasionally until softened and slightly caramelized.
  5. Add rinsed rice to the pan with veggies and stir to coat rice in oil and spices.
  6. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes until rice is tender and liquid absorbed.
  7. Nestle chicken strips back into the pan, cover, and cook for an additional 3 minutes to warm through and meld flavors.
  8. Remove from heat, squeeze lime juice over the top, and fluff rice with a fork. Adjust salt and seasoning as needed.

Notes

If rice is still crunchy after 20 minutes, add a splash more broth or water, cover, and cook a few more minutes. Do not rush sautéing the veggies to allow caramelization. Brown chicken well for better flavor and texture. Rinse rice to prevent clumping. Use low heat when simmering and cover tightly to trap steam. Adjust seasoning at the end with lime juice and salt. For brown rice, increase cooking time by about 15 minutes and add more broth as needed. This recipe is freezer-friendly for up to 3 months.

Nutrition

Keywords: one-pot, chicken fajita, rice bowl, quick dinner, easy meal, family meal, weeknight dinner, Tex-Mex, healthy, crowd-pleaser

Find it online: https://lyrafeast.com/quick-one-pot-chicken-fajita-rice-bowl-recipe-for-six-easy-meals/