Craving a quick, flavorful meal? This Chicken Fajita Rice Bowl combines juicy chicken, colorful bell peppers, beans, and rice into one satisfying dish. Perfect for meal prep or weeknight dinners, it’s hearty, healthy, and bursting with smoky fajita flavors you’ll love!
You know those meals that just hit all the right notes, comforting, colorful, and full of flavor? That’s exactly what this chicken fajita rice bowl delivers.
It’s got everything you love about fajitas but served in a single bowl. Think tender chicken bites, sizzling bell peppers, black beans, and perfectly seasoned rice all tossed together with a touch of lime and melted cheese.
If you love Tex-Mex flavors, you might also enjoy my Mexican chicken and rice recipe, another one-pan favorite that’s equally hearty and satisfying.
So grab your skillet, and let’s turn simple ingredients into something downright delicious.
Table of contents
Main Ingredients for the Chicken Fajita Rice Bowl
Every flavorful chicken fajita rice bowl starts with the right ingredients.
Here’s what you’ll need to make it shine:
- Chicken Breasts (1 ¼ lbs) – Boneless and skinless, cut into 1-inch pieces. If you prefer leaner, oven-baked chicken, check out my baked thin chicken breast guide.
- Olive Oil (2 ½ Tbsp) – Adds richness and helps everything brown beautifully.
- Onion (1 cup, diced) – Brings natural sweetness to balance the spice.
- Bell Peppers (3 cups) – Choose a mix of colors for that bright fajita look.
- Garlic (3 cloves, minced) – Always worth the extra minute to mince fresh.
- Chicken Broth, Fire-Roasted Tomatoes, Black Beans, Chili Powder, Cumin, Rice, Lime Juice, Cheese, and Cilantro – Each adds depth and texture for that perfect bowl.
If you love dishes where rice and chicken take center stage, don’t miss my chicken and rice bowl recipe, it’s another fast, family-friendly option that’s packed with flavor.
Additional Ingredients and Substitutions
Cooking is all about flexibility, right?
You can easily mix things up based on what’s in your pantry or mood:
- Rice Alternatives: White rice, jasmine, or cauliflower rice work great.
- Protein Swap: Try shrimp, steak, or tofu instead of chicken.
- Beans: Pinto or kidney beans are tasty substitutes.
- Extra Veggies: Add corn or zucchini for extra color and nutrients.
- Cheese & Toppings: Think cheddar, Monterey Jack, or avocado slices for creaminess.
If you’re a fan of layered bowls with bright, tangy flavors, my honey lime chicken and avocado rice stack is a must-try next. It’s fresh, zesty, and makes lunch feel like summer.
Expert Tips for the Perfect recipe
Cooking a chicken fajita rice bowl may sound simple, but these small tweaks can elevate it from good to restaurant-worthy.
- Don’t Rush the Chicken: Let it brown for flavor.
- Use a Large Skillet: Avoid crowding to get that perfect sizzle.
- Balance the Spices: Taste as you go, fajita seasoning is all about balance.
- Keep the Rice Fluffy: Simmer gently, then fluff before serving.
- Add Fresh Lime: That brightness at the end brings everything alive.
- Layer Smartly: Build bowls with rice, then chicken, then toppings.
- Meal Prep Friendly: Keeps well for 4 days, perfect for weekday lunches.
- Color Counts: Mix pepper colors for a beautiful presentation.
For more Southwest-style inspiration, check out my southwest chicken and rice bowl, it’s smoky, satisfying, and full of those same Tex-Mex vibes.
How to Make Chili’s Chicken Fajita Rice Bowl
- Cook the Chicken:
Heat oil, add chicken, season well, and cook until golden. - Sauté the Vegetables:
Add onions, peppers, and garlic; cook until tender. - Add Broth and Seasonings:
Stir in broth, tomatoes, beans, and spices; bring to a boil. - Add Rice and Simmer:
Stir in rice, reduce heat, cover, and cook 6–7 minutes. - Finish and Serve:
Rest, then mix in lime juice, cheese, and cilantro. Serve warm.
If you like Latin-style rice dishes, you’ll fall in love with my arroz con pollo peruano, it’s rich, aromatic, and full of South American flair.
Additional Guide: Creative Twists and Variations
Want to add your own spin? Try these:
- Tex-Mex Twist: Add sour cream and crushed tortilla chips.
- Low-Carb Version: Swap rice for cauliflower rice.
- Chipotle Heat: Add a spoonful of adobo sauce for smoky flavor.
- Cheesy Bake: Turn it into a casserole for a family dinner.
FAQs About the Chicken Fajita Rice Bowl
Can I use white rice instead of brown rice?
Yes, you can! Instant brown rice gives the dish a nutty flavor and adds fiber, but white rice works beautifully too. Just keep an eye on the liquid, white rice may need a bit less broth and a shorter simmer time.
What can I serve with chicken fajita rice bowl?
This dish is a complete meal on its own, but you can easily dress it up. Try serving it with a side of guacamole, tortilla chips, or a fresh salad. If you love creamy toppings, a dollop of sour cream or Greek yogurt makes it even better.
How can I make it spicier?
If you like some heat, add diced jalapeños, cayenne pepper, or a few dashes of hot sauce. The beauty of this recipe is that it’s totally customizable to your taste!
Conclusion
There’s something about this chicken fajita rice bowl that just feels like comfort in a bowl, colorful, hearty, and satisfying.
It’s easy enough for a Tuesday night, but flavorful enough to impress guests. The mix of smoky spices, tender chicken, and fluffy rice makes it one of my go-to family dinners.
Chicken Fajita Rice Bowl
Equipment
- 12-inch non-stick skillet
- Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts diced into 1-inch pieces
- salt and freshly ground black pepper to taste
- 2 1/2 Tbsp olive oil divided
- 1 cup yellow onion diced
- 3 cups bell peppers chopped (about 2 medium)
- 3 cloves garlic minced
- 1 2/3 cups low-sodium chicken broth
- 1 (15 oz) can fire roasted tomatoes
- 1 (15 oz) can black beans drained and rinsed
- 2 1/2 tsp chili powder divided
- 1 1/2 tsp ground cumin divided
- 2 cups instant brown rice
- 1 1/2 Tbsp fresh lime juice
- 3/4 cup shredded Mexican cheese blend
- 1/3 cup fresh cilantro chopped
Instructions
- Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add chicken, season with 1 1/2 tsp chili powder, 1 tsp cumin, and salt and pepper. Cook, tossing occasionally, until cooked through, about 7 minutes. Transfer chicken to a sheet of foil and wrap to keep warm.
- Return skillet to medium-high heat. Add remaining 1 1/2 Tbsp olive oil, then add onions and sauté for 3 minutes.
- Add bell peppers and sauté for 3 minutes longer, then add garlic and sauté 1 minute more until fragrant.
- Add chicken broth, fire roasted tomatoes, black beans, remaining 1 tsp chili powder, and 1/2 tsp cumin. Season with salt and pepper to taste and bring to a boil.
- Add instant brown rice and stir to coat and submerge in liquid. Reduce heat to medium, cover, and simmer for 6–7 minutes.
- Remove from heat and let rest for 5 minutes. Stir in chicken, fresh lime juice, cheese, and cilantro. Serve warm and enjoy!