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Spicy Chicken Fajita Rice Bowl Recipe

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
Cook Time 35 minutes
Total Time 50 minutes
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.