This easy chicken fajita rice bowl is my favorite one-pan dinner when I need something quick, filling, and family-friendly. Juicy chicken, colorful bell peppers, and black beans come together with simple homemade fajita seasoning and fluffy rice all in about 30 minutes. I love it because everyone can add their own toppings, and leftovers make the next day's lunch effortless.
This easy Chicken fajita rice bowl recipe is a more customizable take on my chicken fajita rice skillet, a recipe many of my readers enjoy. I make this chicken rice bowl often on busy weeknights and also pack it for next-day lunches.
My kids love choosing their own toppings, which honestly makes dinner much easier for me. Since everyone at my home loves skillet chicken fajitas, this bowl is on repeat in my kitchen.
I also use the same filling for chicken fajita wraps or chicken fajita sandwiches when I want a quick change without extra cooking. It's great for meal prep. You can keep it simple or add avocado, cheese, corn salsa, or mango salsa, fresh cilantro, and a squeeze of lime.
It is one of those chicken and rice bowls that works for everyone, whether you like bold flavors like this Mexican chicken and rice or prefer something lighter like cilantro lime chicken and rice.
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Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: I use boneless, skinless chicken breast for this one-pan meal. Chicken thighs work just as well and stay juicier.
- Homemade fajita seasoning: This is a quick 5-minute mix using salt, cumin, onion powder, black pepper, paprika, chili powder, cayenne, and oregano. Store-bought seasoning works if that's what you have.
- Lime juice: Fresh lime juice gives the best flavor, but bottled is fine. Adjust to taste. Lemon juice also works here. I have made it many times with lemon juice. Add as per taste.
- Vegetables: I used red onion, garlic, and bell peppers. Yellow or white onion works too, and you can skip garlic if needed. Add broccoli or any extra veggies you have.
- Tomatoes: Regular red tomatoes work well for the fresh salsa. Cherry tomatoes are fine too, as we did in this grilled chicken rice bowl. Short on time? You can skip the salsa and serve the bowl as-is.
- Black beans: Black beans or pinto beans give the best fajita-style flavor. I used red kidney beans because that's what I had at home.
- Cooked rice: I prefer long-grain basmati rice, but any medium- or long-grain rice works. Brown rice or quinoa are good options too.
- Cilantro (coriander leaves): Fresh cilantro adds brightness, but you can skip it if you're not a fan.
- Corn: I used frozen boiled corn. Fresh or roasted corn tastes great, too.
- Toppings (optional): Avocado or guacamole, cheese (cheddar or Monterey Jack), lettuce, salsa, sour cream, hot sauce, or pico de gallo. Use what you love.
Substitutes and Variations
- Make it dairy-free: Skip the cheese in the topping.
- Leftover grilled chicken or any other meat can also be used.
- Make burritos: Wrap them in tortillas.
- Make it vegetarian: You can use tofu and skip chicken for a vegetarian version.
How to make Chicken Fajita Rice Bowl (Step-by-Step recipe)
Step 1: Prepare the fajita seasoning: In a small bowl, mix all the ingredients listed under fajita seasoning. Set aside. (Skip this step if using store-bought seasoning.)
Step 2: Prep the chicken: Slice the chicken breasts in half or pound them slightly so they cook evenly. Marinate with 2-3 teaspoons of fajita seasoning, lime juice, and a drizzle of oil. Set aside for at least 30 minutes. On busy days, even 10-15 minutes works well.
Step 3: Prep the veggies and sides: Chop all the vegetables and keep them ready. Drain and rinse the canned beans. Cook the rice as per the package instructions and set aside.
Step 4: Cook the chicken: Heat 2 teaspoons of oil in a heavy-bottom pan over medium heat. Add the marinated chicken and cook undisturbed for 2-3 minutes to get a nice sear. Flip and cook the other side until cooked through and lightly charred, about 4-5 minutes per side depending on thickness. Transfer to a plate, cover, and let it rest before slicing.
Step 5: Sauté the fajita veggies: In the same pan, add 1 teaspoon of oil. Add onions and bell peppers and cook for 3-4 minutes until slightly soft but still crisp. Add garlic and a pinch of fajita seasoning. Cook for 1 minute, stirring constantly. Remove and set aside.
Step 6: Heat the beans: Add 1 teaspoon of oil to the same pan. Add garlic and sauté for 30 seconds. Add the beans and a little fajita seasoning. Stir and cook for 2-3 minutes until heated through.
Step 7: Make the cilantro lime rice: In a mixing bowl, combine cooked rice, lime juice, chopped cilantro, salt, and pepper. Mix gently and set aside.
Step 8: Prepare the salsa: In a small bowl, mix chopped onion, tomatoes, jalapeño, salt, pepper, and a squeeze of lime juice. Set aside. Add salt just before serving to avoid watery salsa.
Step 9: Assemble the chicken fajita bowl: Start with a base of cilantro lime rice. Top with lettuce, sliced chicken, fajita veggies, beans, corn, and fresh salsa. Finish with avocado, cheese, and an extra squeeze of lime if you like.
Tips for the Best Chicken Fajita Rice Bowl
- Marinate for best flavor: Let the chicken marinate for at least 30 minutes to make it juicy, tender, and full of flavor. On busy days, even 10-15 minutes works well.
- Let the chicken rest: After cooking, rest the chicken for about 10 minutes before slicing. This keeps the juices inside and prevents dry chicken.
- Don't overcook the veggies: Cook the onions and bell peppers just until slightly soft but still crisp. Overcooking makes them soggy and dull in taste.
- Adjust the heat: If you love spicy food like me, add a little extra fajita seasoning. For a milder bowl, use less. A pinch of sugar (about ½ teaspoon) helps balance the flavors if needed.
- Fresh salsa tastes best: I always make the salsa fresh for better flavor. You can pre-chop the veggies and store them in the fridge, but add salt only just before serving to avoid watery salsa.
Recipe FAQs
Yes, fajita bowls are mildly spicy, but the heat is easy to adjust. Just reduce the cayenne pepper and chili powder in the homemade fajita seasoning to keep it mild.
You can top this chicken fajita bowl with sour cream, salsa, cheese, avocado, nachos, grilled zucchini, Mexican hot sauce, and a squeeze of lime or lemon. It's your bowl, so add what you enjoy most.
If you love meal prep, these chicken fajitas with rice and beans are a real lifesaver. I cook the chicken, rice, beans, and veggies ahead and store them in airtight containers. When it's time to eat, I just reheat, add my favorite toppings, and enjoy. They keep well for up to two days, making them perfect for busy lunches or quick weeknight dinners.
Store chicken, rice, beans, and veggies together in an airtight container for up to 3 days. Keep lettuce, salsa, and avocado separate and add them fresh while serving.
Recipe Card
Chicken Fajita Rice Bowl (Easy One Pan Recipe)
Video
Equipment
- 1 Heavy bottom pan
- 2 Mixing bowl
Ingredients
For Fajita Seasoning
- 1.5 teaspoon salt
- ½ teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon ground pepper
- 1 teaspoon paprika
- 1 teaspoon ground chili (chili powder)
- ½ teaspoon cayenne pepper
- 1 teaspoon oregano
For chicken marinade
- 2 boneless skinless chicken breasts Slice it in half or pound it
- 3-4 teaspoon fajita seasoning
- 2 tablespoon lime juice
- 3 teaspoon oil
For Fajita Veggies
- 1 onion, sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ green bell pepper, sliced
- ½ teaspoon finely chopped/minced garlic
- ½ teaspoon fajita seasoning
For Cooking Beans
- 200 grams canned beans drained & rinsed (use black beans or red kidney beans)
- ½ teaspoon fajita seasoning
- 1 teaspoon oil
For Cilantro Lime Rice
- 2 cups cooked long grain white rice or use brown rice
- 1 tablespoon lime juice
- ¼ cup cilantro finely chopped (add as per taste)
- ½ teaspoon pepper powder
- salt to taste
For Onion-Tomato Salsa
- ½ cup tomatoes chopped
- ¼ cup onions chopped
- 1 jalapeno pepper Deseed and add it Skip if you do not prefer spicy dishes.
- ½ teaspoon pepper powder
- 1 teaspoon lime juice
- 2 tablespoon finely chopped cilantro
- salt to taste
For bowl toppings (optional)
- lettuce leaves
- corn drained and rinsed
- cheese
- Avocado peeled, seeded and diced/sliced
- sour cream
Instructions
- In a small bowl, mix all the ingredients listed under fajita seasoning. Set aside. (Skip this step if using store-bought seasoning.)
- Slice the chicken breasts in half or pound them slightly so they cook evenly. Marinate with 2-3 teaspoons of fajita seasoning, lime juice, and a drizzle of oil. Set aside for at least 30 minutes. On busy days, even 10-15 minutes works well.
- Chop all the vegetables and keep them ready. Drain and rinse the canned beans. Cook the rice as per the package instructions and set aside.
- Heat 2 teaspoons of oil in a heavy-bottom pan over medium heat. Add the marinated chicken and cook undisturbed for 2-3 minutes to get a nice sear. Flip and cook the other side until cooked through and lightly charred, about 4-5 minutes per side depending on thickness. Transfer to a plate, cover, and let it rest before slicing.
- In the same pan, add 1 teaspoon of oil. Add onions and bell peppers and cook for 3-4 minutes until slightly soft but still crisp. Add garlic and a pinch of fajita seasoning. Cook for 1 minute, stirring constantly. Remove and set aside.
- Add 1 teaspoon of oil to the same pan. Add garlic and sauté for 30 seconds. Add the beans and a little fajita seasoning. Stir and cook for 2-3 minutes until heated through.
- In a mixing bowl, combine cooked rice, lime juice, chopped cilantro, salt, and pepper. Mix gently and set aside.
- In a small bowl, mix chopped onion, tomatoes, jalapeño, salt, pepper, and a squeeze of lime juice. Set aside. Add salt just before serving to avoid watery salsa.
- Start with a base of cilantro lime rice. Top with lettuce, sliced chicken, fajita veggies, beans, corn, and fresh salsa. Finish with avocado, cheese, and an extra squeeze of lime if you like.
Notes
- Marinate for better flavor: Marinate the chicken for at least 30 minutes for juicy, flavorful meat. On busy days, even 10-15 minutes helps.
- Rest the chicken: Let the cooked chicken rest for about 10 minutes before slicing. This keeps it juicy.
- Cut veggies evenly: Slice the vegetables evenly, so they cook at the same time and stay slightly crisp.
- Don't overcook the veggies: Cook just until soft but still crunchy. Overcooking makes them soggy.
- Adjust the spice level: Like it spicy? Add more fajita seasoning. For a milder bowl, use less. A small pinch of sugar helps balance the flavors if needed.
- Make salsa fresh: Fresh salsa tastes best. You can pre-chop the veggies, but add salt only just before serving to avoid watery salsa.
- Meal prep tip: Cook the chicken, rice, beans, and veggies ahead and store them separately. Reheat and add fresh toppings when ready. Stays good for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
This Chicken Fajita Rice Bowl has become one of my favorite meals to make. It’s authentic, simple, and so flavorful. If you’re looking for a meal that's satisfying yet easy to make, this recipe is just for you.