One Pan Chicken Fajita Rice Bowls

Total Time 45 mins
Difficulty: Beginner
Cooking Temp: 165  F
Servings: 4
Calories: 570
Description

A hearty one-pan dinner made with seasoned chicken, tender bell peppers and onions, black beans, tomatoes, and fluffy rice finished with lime, cheese, and cilantro.

Ingredients
    Chicken
  • 1 1/4 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
    • Fajita Vegetables
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium bell peppers, chopped
  • 3 garlic cloves, minced
    • Rice and Beans
  • 1 cup long-grain white rice, rinsed and drained
  • 1 1/4 cups low-sodium chicken broth
  • 1 10 oz can diced tomatoes with green chiles, undrained
  • 1 15 oz can black beans, drained and rinsed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
    • Finish
  • 2 tablespoons fresh lime juice
  • 1/2 cup shredded Monterey Jack or Mexican-blend cheese
  • 1/3 cup chopped fresh cilantro
Instructions
    Season the Chicken
  1. 1
    Place the chicken in a medium mixing bowl. Add 1 1/2 teaspoons chili powder, 1 teaspoon cumin, smoked paprika, 3/4 teaspoon salt, and black pepper. Toss until every piece is evenly coated with the seasoning.
    2. Cook the Chicken
  2. 2
    Heat 1 tablespoon olive oil in a large deep skillet with a lid over medium-high heat. Add the chicken in an even layer and cook for 5 to 7 minutes, stirring occasionally, until lightly golden on the outside and cooked through. The thickest pieces should reach an internal temperature of 165°F. Transfer the chicken to a clean plate.
    3. Cook the Vegetables
  3. 3
    Add the remaining 1 tablespoon olive oil to the same skillet. Add the onion and bell peppers and cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until the onion is tender and the peppers are crisp-tender with lightly browned edges. Stir in the garlic and cook for about 30 seconds, until fragrant, then transfer the vegetables to the plate with the chicken.
    4. Toast the Rice
  4. 4
    Reduce the heat to medium and add the rinsed, well-drained rice to the skillet. Stir for about 1 minute, scraping up any browned bits from the bottom of the pan. The rice may look slightly glossy from the remaining oil, which is normal.
    5. Add the Broth and Beans
  5. 5
    Pour the chicken broth and undrained tomatoes with green chiles into the skillet. Stir in the black beans, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Bring the mixture to a gentle simmer and make sure most of the rice is covered by the liquid.
    6. Simmer the Rice
  6. 6
    Cover the skillet and reduce the heat to low. Cook for 17 to 20 minutes without lifting the lid frequently, until the rice is tender and most of the liquid has been absorbed. If the rice looks slightly moist when the cooking time is finished, this is normal and will improve as it rests.
    7. Rest the Rice
  7. 7
    Remove the skillet from the heat and leave it covered for 5 minutes. This allows the rice to absorb the remaining moisture and become tender and fluffy. Remove the lid and gently fluff the rice with a fork.
    8. Finish the Bowls
  8. 8
    Return the cooked chicken and vegetables to the skillet and gently stir them into the warm rice. Add the lime juice and shredded cheese, stirring until the cheese begins to melt and the mixture looks warm and glossy. Fold in the cilantro and serve immediately.
Note

Use a large, deep skillet with a tight-fitting lid so the rice cooks evenly and retains enough steam.

Rinse the rice under cool water until the water runs mostly clear, then drain it well before adding it to the skillet.

If the rice is still firm after 20 minutes, add 2 tablespoons chicken broth or water, cover, and cook over low heat for another 2 to 3 minutes.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave until hot throughout. Add 1 to 2 teaspoons water or chicken broth before reheating if the rice seems dry.

The cooked chicken and rice mixture can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Keywords: rice bowl,
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