Chicken Fajita Rice Bowl
Seasoned chicken thighs, bell peppers, and onions cooked in a skillet, then long grain rice is added and cooked directly in the fajita-spiced broth until it absorbs every bit of flavor. One pan, 35 minutes, topped with avocado, sour cream, and whatever else you're into.
Ingredients
Meat & Protein
- 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces
Produce
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 yellow onion thinly sliced
- 4 garlic cloves minced
- 1 lime cut into wedges, for serving
- 3 tbsp fresh cilantro roughly chopped, for garnish
- 1 avocado sliced, for serving
Dairy
- ½ cup shredded Mexican cheese blend for serving
- ¼ cup sour cream for serving
Pantry & Canned Goods
- 1 cup long grain white rice uncooked
- 1 can black beans drained and rinsed
- 1.75 cups chicken broth low sodium
- 2 tbsp olive oil divided
Seasonings & Spices
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt divided
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes optional
Instructions
- In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, ½ tsp kosher salt, and black pepper. This is the fajita seasoning blend. Toss the chicken pieces with half the seasoning blend and set aside.
- Heat 1 tbsp olive oil in a large deep-sided skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, turning once, until golden and cooked through. Remove to a plate — do not wipe the pan.
- Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the sliced onion and bell peppers. Cook for 3 to 4 minutes, stirring occasionally, until softened and beginning to char at the edges. Add the garlic and cook for 30 seconds. Sprinkle the remaining fajita seasoning over the vegetables and stir to coat.
- Add the uncooked rice to the pan and stir to coat in the seasoned oil and vegetable juices — toast for 1 minute. Pour in the chicken broth and add the remaining ½ tsp kosher salt and red pepper flakes if using. Scrape up any browned bits from the bottom of the pan. Bring to a boil.
- Add the drained black beans and stir to distribute. Reduce heat to low, cover tightly, and cook for 15 to 18 minutes until the rice has absorbed the liquid and is fully cooked through. Do not lift the lid during cooking.
- Remove from heat and let rest covered for 5 minutes. Return the cooked chicken to the pan and gently fold it into the rice. Taste and adjust salt.
- Serve directly from the skillet topped with shredded Mexican cheese, fresh cilantro, sliced avocado, sour cream, and lime wedges for squeezing over the top.
Notes
The rice cooks in the seasoned broth — not plain water — and absorbs the fajita spice blend, the pepper and onion juices, and the chicken fat left in the pan. That's what makes this taste like a fajita bowl instead of seasoned chicken served over plain rice.
Do not lift the lid while the rice cooks. The steam is doing the work and every peek drops the temperature and extends cook time. Set a timer and walk away.
The 5-minute rest off heat after the rice is done is important — it allows the steam to redistribute and the rice to finish cooking without going mushy on the bottom. Lid stays on during the rest.
Chicken thighs stay juicy through the full cook time. If substituting chicken breasts, reduce the initial sear to 3 minutes per side and watch carefully — they can dry out faster.
Leftovers keep for 4 days in the fridge. The rice absorbs more liquid as it sits — add a splash of broth when reheating and stir over low heat or microwave in 90-second intervals.
Tried this recipe?Let us know how it was!