There are some meals that just hit the spot every single time, and for my family, this Chicken Fajita Rice Bowl recipe is definitely one of them. It’s that wonderful combination of sizzling, spiced chicken, colourful, sweet peppers and onions, and a base of fluffy rice that brings everyone to the table. This is my go-to recipe when I need something that feels a bit special for a weeknight dinner but comes together without a fuss. It transforms a handful of simple ingredients into a vibrant, satisfying bowl that always gets compliments.

What I adore about this fajita bowl is how all the components work together. You get the smoky warmth from the paprika and cumin on the chicken, the natural sweetness from the charred peppers, a sharp kick from the lime, and the comforting foundation of the rice. We’re not just throwing things in a bowl here; we’re building layers of flavour and texture. It’s the kind of meal that works beautifully for a casual family dinner, a healthy lunch prep for the week, or even when you have friends over and want something relaxed but impressive.

Recipe Overview

This Chicken Fajita Rice Bowl recipe is all about achieving that classic fajita flavour without the need for tortillas. We focus on creating a fantastic spice blend for the chicken, getting a lovely char on the vegetables, and then bringing it all together over a bed of perfectly cooked rice. After making this many times, I’ve found that letting the chicken marinate in the spices, even for just 10 minutes, makes a noticeable difference to the final flavour.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chicken Fajita Rice Bowl Recipe

• Genuine Flavour: We use a blend of smoked paprika, cumin, and oregano to give the chicken a deeply savoury and slightly smoky taste that is the heart of any good fajita dish. The fresh lime juice at the end cuts through the richness and brightens everything up.
• Ready in Under 40 Minutes: From chopping the vegetables to serving up, this entire meal comes together in about 35 minutes, making it brilliant for busy evenings.
• Flexible Recipe: You can easily swap the chicken for steak strips or prawns. Don’t have a red pepper? Use a yellow or green one. You can also add black beans or sweetcorn to the mix for extra texture and fibre. It’s a great base to adapt with what you have in the fridge.
• Great for Meal Prep: This recipe is ideal for preparing lunches for the week. Simply portion the rice, chicken, and vegetables into containers. Just keep the fresh toppings like avocado and soured cream separate until you’re ready to eat.
• Family Tested: My children always get excited when they see the colourful peppers sizzling in the pan. They love building their own bowls, which is a fantastic way to get them involved in dinner.

Chicken Fajita Rice Bowl Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, the quality of your spices really matters. I always recommend using a good quality smoked paprika – it provides a depth of flavour that regular paprika just can’t match. It’s the key to that authentic fajita taste we’re aiming for.

• 500g skinless, boneless chicken breasts, sliced into 1cm strips
• 1 tbsp olive oil
• 1 large red onion, sliced
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 300g long-grain white rice
• 600ml chicken or vegetable stock
• Juice of 1 lime
• For the Fajita Spice Mix:
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chilli powder (or more, to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• For Serving (Optional):
• Fresh coriander, chopped
• Soured cream or Greek yoghurt
• 1 avocado, sliced or mashed
• Grated Cheddar cheese
• Your favourite salsa

Elena’s Tip: If you have time, toss the sliced chicken with the spice mix and a tablespoon of oil and let it sit for 15-20 minutes before cooking. This little step really allows the flavours to penetrate the meat.

How to Make This Chicken Fajita Rice Bowl Recipe

The process for this recipe is very straightforward. We cook everything in one pan before adding the rice, which means the rice absorbs all those wonderful fajita flavours as it cooks. It also means less washing up, which is always a bonus!

1. Prepare the Spice Mix: In a small bowl, combine all the ingredients for the fajita spice mix: smoked paprika, cumin, oregano, garlic powder, onion powder, chilli powder, salt, and pepper. Mix well.
2. Season the Chicken: Place the sliced chicken in a medium bowl. Sprinkle over half of the spice mix and toss until the chicken is evenly coated.
3. Sauté the Vegetables: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the sliced onion and peppers. Sprinkle with the remaining spice mix and cook for 6-8 minutes, stirring occasionally, until they have softened and have some lightly charred edges.
4. Cook the Chicken: Push the vegetables to one side of the pan. Add the seasoned chicken to the empty side in a single layer. Cook for 5-7 minutes, turning once, until the chicken is golden brown and cooked through. I find that giving the chicken space in the pan is key to getting a good sear rather than just steaming it.
5. Combine and Add Rice: Stir the cooked chicken and vegetables together. Pour in the uncooked rice and stir for one minute to toast the grains slightly and coat them in the spices and juices from the pan.
6. Simmer: Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and let it simmer for 15-18 minutes, or until the liquid has been absorbed and the rice is tender. Avoid lifting the lid while it’s simmering!
7. Rest and Finish: Remove the pan from the heat and let it stand, still covered, for 5 minutes. This allows the rice to steam and become fluffy. Finally, fluff the rice with a fork, squeeze over the fresh lime juice, and stir everything together.
8. Serve: Divide the chicken fajita rice among four bowls. Top with your choice of chopped coriander, soured cream, sliced avocado, and salsa. Serve immediately.

Tips From My Kitchen

• Temperature Control: Ensure your pan is properly hot before adding the vegetables and chicken. This is crucial for getting that desirable sizzle and char, which adds a huge amount of flavour. A medium-high heat is ideal.
• The Secret Step: I learned that adding the fresh lime juice right at the end, after the dish has rested, makes all the difference. The heat can dull the vibrant flavour of citrus, so adding it off the heat ensures it stays bright and zesty, lifting the entire dish.
• Make-Ahead: You can slice the chicken, peppers, and onion up to 2 days in advance and store them in separate airtight containers in the fridge. You can also mix the spice blend and keep it in a small jar for weeks.
• Storage: Leftovers are fantastic! Store the chicken fajita rice in an airtight container in the fridge for up to 3 days. Reheat thoroughly in the microwave until piping hot.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just a few kitchen essentials.

• Large, deep frying pan or skillet with a lid
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: When you add the chicken, make sure it has enough space. If the pan is too crowded, the chicken will steam instead of searing, and you’ll miss out on those delicious caramelised bits. If your pan isn’t big enough, cook the chicken in two batches. For a deeper dive into this, Serious Eats has a great guide on how to get a good sear.
• Wrong temperature: Cooking on a heat that’s too low will result in soft, pale vegetables. A medium-high heat is essential to get them tender-crisp with a little bit of colour.
• Skipping the rest time: Don’t be tempted to serve the dish straight from the hob. Letting the rice rest, covered, for 5 minutes off the heat is a non-negotiable step. It allows the grains to absorb the last bit of steam, ensuring a fluffy, perfect texture.

Delicious Variations to Try

One of the best things about a rice bowl is how easy it is to customise. Here are a few of our favourite ways to change things up.

• Spicy Version: For those who like more of a kick, add 1/2 teaspoon of cayenne pepper to the spice mix or add a finely chopped fresh jalapeño along with the onions and peppers.
• Vegetarian/Vegan Option: Swap the chicken for a can of drained black beans and a can of sweetcorn (add them in the last 5 minutes of cooking time). Use vegetable stock. For a vegan bowl, simply omit the cheese and soured cream or use plant-based alternatives.
• Different Protein: This recipe works wonderfully with thin strips of beef steak or even prawns. If using prawns, add them in the last 3-4 minutes of the rice cooking time, as they cook very quickly. Our family also loves bowl-based meals like these Sticky Sweet Teriyaki Chicken Bowls.

What to Serve With Your Chicken Fajita Rice Bowl

This is a complete meal in one bowl, but adding a few extra toppings and sides can make it even more special.

• Guacamole: A scoop of creamy, homemade guacamole on top provides a lovely contrast in texture and temperature.
• Corn Salsa: A simple salsa made with sweetcorn, red onion, coriander, and lime juice adds a fresh, sweet crunch.
• Drink Pairing: A crisp, cold lager or a zesty margarita complements the smoky and spicy flavours beautifully. For a non-alcoholic option, a sparkling lime and mint water is wonderfully refreshing.

Frequently Asked Questions

Chicken Fajita Rice Bowl

A flavourful and satisfying one-pan meal combining seasoned chicken, colourful peppers, and fluffy rice. This easy recipe brings all the classic tastes of fajitas into a simple, complete rice bowl perfect for a weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 580

Ingredients Method Notes

Ingredients

  

• 500 g skinless boneless chicken breasts, sliced into 1cm strips
• 1 tbsp olive oil
• 1 large red onion sliced
• 1 red pepper deseeded and sliced
• 1 yellow pepper deseeded and sliced
• 300 g long-grain white rice
• 600 ml chicken or vegetable stock
• Juice of 1 lime

For the Fajita Spice Mix

• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chilli powder or more, to taste
• 1/2 tsp salt
• 1/4 tsp black pepper

For Serving (Optional)

• Fresh coriander chopped
• Soured cream or Greek yoghurt
• 1 avocado sliced or mashed
• Grated Cheddar cheese
• Your favourite salsa

Method

 

1. Prepare the Spice Mix: In a small bowl, combine all the ingredients for the fajita spice mix: smoked paprika, cumin, oregano, garlic powder, onion powder, chilli powder, salt, and pepper. Mix well.
2. Season the Chicken: Place the sliced chicken in a medium bowl. Sprinkle over half of the spice mix and toss until the chicken is evenly coated.
3. Sauté the Vegetables: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the sliced onion and peppers. Sprinkle with the remaining spice mix and cook for 6-8 minutes, stirring occasionally, until they have softened and have some lightly charred edges.
4. Cook the Chicken: Push the vegetables to one side of the pan. Add the seasoned chicken to the empty side in a single layer. Cook for 5-7 minutes, turning once, until the chicken is golden brown and cooked through. I find that giving the chicken space in the pan is key to getting a good sear rather than just steaming it.
5. Combine and Add Rice: Stir the cooked chicken and vegetables together. Pour in the uncooked rice and stir for one minute to toast the grains slightly and coat them in the spices and juices from the pan.
6. Simmer: Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and let it simmer for 15-18 minutes, or until the liquid has been absorbed and the rice is tender. Avoid lifting the lid while it's simmering!
7. Rest and Finish: Remove the pan from the heat and let it stand, still covered, for 5 minutes. This allows the rice to steam and become fluffy. Finally, fluff the rice with a fork, squeeze over the fresh lime juice, and stir everything together.
8. Serve: Divide the chicken fajita rice among four bowls. Top with your choice of chopped coriander, soured cream, sliced avocado, and salsa. Serve immediately.

Notes

For best results, do not lift the lid while the rice is simmering. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Chicken Fajita Rice Bowl recipe a try. It’s a staple in my kitchen for a reason – it’s dependable, full of vibrant flavours, and feels like a wholesome, complete meal. I’d love to hear how it turns out for you, so please feel free to leave a comment below with your thoughts or any creative twists you added! Happy cooking!
– Elena