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In the hustle and bustle of modern life, finding a dinner recipe that is both easy to prepare and packed with flavor can be a challenge. Enter the One-Pan Chicken Fajita Rice Bowl—a culinary delight that combines the savory goodness of chicken with a medley of colorful vegetables and hearty rice, all cooked in a single skillet. This dish not only simplifies meal preparation and cleanup but also offers a vibrant explosion of flavors that can satisfy even the pickiest eaters.

One-Pan Chicken Fajita Rice Bowl

Discover the One-Pan Chicken Fajita Rice Bowl, a deliciously easy dinner option perfect for busy nights. This vibrant dish combines tender chicken, colorful bell peppers, and aromatic spices all cooked in one skillet. The flavors meld beautifully with hearty rice and black beans, creating a satisfying meal that’s both nutritious and comforting. Simple to prepare and easy to customize, it’s the ideal recipe for family dinners or gatherings, sure to please everyone at the table.
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 large yellow onion, thinly sliced

3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 cup long-grain rice (choose either white or brown)

2 cups chicken broth (or substitute with water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned, drained if canned)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Slices of avocado (for serving)

Instructions
 

Prepare the Chicken: In a large skillet or sauté pan, heat the olive oil over medium-high heat. Once the oil is hot, add the diced chicken and season with salt, pepper, chili powder, cumin, paprika, and oregano. Cook, stirring occasionally, until the chicken pieces are browned and fully cooked, about 5-7 minutes. After cooking, remove the chicken from the skillet and set aside on a plate.

    Sauté the Vegetables: In the same skillet, without cleaning it, add the sliced red and green bell peppers, the yellow onion, and the minced garlic. Sauté the vegetables for about 4-5 minutes until they are tender yet still slightly crisp, stirring frequently to avoid burning.

      Combine Ingredients: Add the long-grain rice to the skillet along with the chicken broth, rinsed black beans, and corn, then return the cooked chicken to the pan. Stir everything together, and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the skillet, and simmer. Cook for about 18-20 minutes if using white rice, or 35-40 minutes if using brown rice, until the rice is tender and the liquid has been absorbed.

        Add Lime and Garnish: When the rice is fully cooked, remove the skillet from heat. Squeeze the juice of one lime over the mixture and stir well to combine. Taste and adjust the seasoning as needed, adding more salt or pepper if desired.

          Serve: Divide the chicken fajita rice into serving bowls. Sprinkle with fresh chopped cilantro as a garnish. Serve each bowl with generous dollops of sour cream and slices of avocado on the side for a fresh, creamy touch.

            Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4