Chicken Fajita Rice Bowl

Chicken Fajita Rice Bowl with step-by-step photos and a video recipe. It is made with chicken, black beans, onion, and bell peppers that are seasoned with homemade fajita seasoning, and served over a bed of fluffy long-grain rice. Spicy, flavorful, and packed with protein, this is a healthy meal that you'll crave over and over! Serve with avocado, cheese, salsa, fresh cilantro, and lemon wedges.

Enjoy the flavors of Mexican cuisine with our delicious Fajita Rice Bowls! Similar to Chicken Fajita Rice Skillet, these one-pan fajita chicken rice bowls are made with simple ingredients that are easily available in your kitchen pantry.

They are so versatile that you can customize these bowls to your family’s taste and liking. These chicken and rice bowls are loaded with protein and fresh vegetables that will fill you up and keep you satisfied.

Enjoy this flavorful fajita bowl for a truly irresistible meal.

About this recipe

In this recipe post, I am sharing how to make a chicken fajita rice bowl recipe with homemade fajita seasoning. It takes a handful of ingredients and only 5 minutes to prepare the seasoning.

The chicken is marinated with fajita seasoning and is cooked to perfection. Next, onion and bell peppers are seasoned and sautéed until slightly soft. Same way, black beans are spiced up with the seasoning and cooked until well combined.

All these components are served over a bed of fluffy cilantro lime-flavored rice. This fajita rice bowl is topped with sweet corn, salsa, cheese, and lemon wedges.

The toppings make these fajita bowls a perfect balance of taste and texture. You can add any toppings of your choice.

You may also like these other popular chicken and rice recipes from this website:

• Chicken Fajita Rice Skillet
• Mexican Chicken and Rice
• Cajun Chicken and Rice
• Cilantro Lime Chicken and Rice
• Healthy Spinach Chicken and Rice
• One Pot Chicken and Rice

Why You Need This Recipe

• Easy step-by-step instructions with photos and a recipe video.
• Simple Ingredients - This easy chicken and rice recipe is made with simple ingredients easily available in your kitchen pantry. All you need is rice, chicken, bell peppers, and onions.
• This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste and availability.
• One Pan Recipe - I love one-pan dinners. Everything is made in a single pan, easy to clean up, and has fewer dishes to go.
• Homemade Fajita Seasoning - You can use store-bought seasoning. It takes fewer ingredients and 5 minutes to make fajita seasoning at home. You can use this seasoning in other recipes like Chicken Fajitas and Chicken Fajita Sandwiches.
• Healthy Meal - This fajita chicken bowl is a healthy and hearty meal. It is loaded with chicken (protein), vegetables (fiber), avocado (healthy unsaturated fats), and rice (carbohydrates).
• Make ahead recipe - You can cook it in advance. Store it in an airtight container in the refrigerator. Store rice, chicken, beans, and veggies in one container. Lettuce leaves, avocado, cheese, and salsa in another container. Stays good for 2 days.
• Meal Prep Friendly - If you cook rice, chicken, beans, and veggies in advance. It takes less than 15 minutes to make these fajita rice bowls.
• Gluten-free

Ingredients and Substitutions

• Chicken - I have used boneless skinless chicken breast for this recipe. You can also use boneless skinless chicken thighs.
• Homemade Fajita Seasoning - Salt, cumin powder, onion powder, black pepper powder, paprika, chili powder, cayenne pepper, oregano, and onion powder. Skip, if you have store-bought fajita seasoning.
• Lime Juice - Fresh lime juice gives the best flavors. However, if you do not have it you can use bottled lime juice. But then add it as per taste.
• Oil - You can use any neutral flavor cooking oil.
• Vegetables - Onion, garlic, and bell peppers. I have used red onions for this recipe. You can substitute it with yellow or white onions. Also, I have used fresh garlic. Skip if you do not have it. You can add any other vegetables of your choice like broccoli.
• Tomatoes - I have used juicy red tomatoes for salsa. You can substitute it with cherry tomatoes. No need to make salsa. Just slice the cherry tomatoes in halves and serve.
• Beans - For authentic Mexican flavors use black beans or pinto beans. Or substitute it with red kidney beans.
• Cooked Rice - I have used long-grain basmati rice. You can use any medium-grain or long-grain rice. Substitute white rice with brown rice to make it healthier. You can also use quinoa.
• Cilantro (Coriander Leaves) - Fresh cilantro brightens the flavor of the dish.
• Corn - I have used frozen boiled corn. You can use fresh or roasted corn too.
• For Toppings (Optional) - Corn, Avocado, Cheese, and Lettuce Leaves. Add whatever you like for the toppings.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make Chicken Fajita Rice Bowl (Step by step instructions with photos)

Preparations

1. Make fajita seasoning - Combine all the ingredients mentioned under fajita seasoning. Keep it aside. Skip this step if you are using store-bought fajita seasoning.
2. Slice the chicken breasts in half or pound them for even thickness.
3. Marinate the chicken with 2-3 teaspoon of the fajita seasoning, lemon juice, and oil. Keep it aside for 30 minutes.

   

4. Chop all the veggies and set them aside.
5. Drain and rinse the canned beans and keep them aside.
6. Cook rice according to the package directions. Keep it aside.

Making Fajita Rice Bowl

1. Cook the chicken - Heat 2 teaspoon of oil in a heavy bottom pan over medium heat. Once the pan is hot enough, place the chicken over it. Let it cook undisturbed for 2-3 minutes. Sear the chicken on both sides until char marks appear on them and cooked through. It will take 4-5 minutes on each side (depending on the thickness of the chicken). Remove it to a plate. Keep it covered.

   

2. Cooking the fajita vegetables - In the same pan, add 1 teaspoon oil along with onions and bell peppers. Stir and cook for 3-4 minutes over medium heat. Add garlic and fajita seasoning. Cook, stirring continuously until the veggies are slightly soft. Remove it to a plate.
3. Cooking Beans - Add 1 teaspoon oil to the same pan. Add garlic and sauté it for 30 seconds. Add beans and fajita seasoning. Cook stirring continuously for 2-3 minutes until the beans are coated well with the seasoning and warmed through. Remove it to a plate.

   

4. For Cilantro Lime Rice - In a large mixing bowl, combine cooked rice with lemon juice, cilantro, salt, and pepper.  Keep it aside.
5. For Salsa - In a small mixing bowl combine onion, tomatoes, jalapeno pepper, salt, pepper, and lemon juice. Keep it aside.

   

Assembling the fajita rice bowl

1. Divide cooked rice into 4 bowls. Top it with lettuce leaves, sliced chicken, fajita veggies, corn, beans, salsa, avocado, and cheese. Serve it with lemon wedges.

   

Cooking Tips

• Marinate the chicken for at least 30 minutes. It makes the chicken tender, juicy and flavorful.
• Once the chicken is cooked give it a resting time of 10 minutes before slicing it.
• Slice the veggies evenly so that they all cook at the same time.
• While stir-frying the veggies, do not overcook them. There should be a slight crunch in them.
• Adjust the seasoning as per taste. If you like it spicy, increase the quantity of fajita seasoning. If you do not prefer spicy then reduce the quantity of fajita seasoning in the recipe.
• You can add ½ teaspoon sugar to the fajita seasoning.
• Salsa should always be prepared fresh. You can chop the tomatoes, jalapenos, and onions and keep them in an airtight container in the refrigerator. Do not add salt. Once the salt is added the salsa will start to lose water and becomes soggy.
• For meal prep - Cook rice, fajita veggies, chicken, and beans. Let it cool down to room temperature. Store it in an airtight container and refrigerate. Reheat and serve. Transfer all the cold ingredients like salsa, avocado, and lettuce leaves to separate airtight containers and refrigerate. Stays good for 2 days.

FAQs

Storage Suggestions

• Store the leftovers within 2 hours of cooking.
• Transfer chicken, beans, fajita veggies, and rice to an airtight container. Store it in the refrigerator. Stays good for 3 days. Reheat in the microwave for 2 minutes and serve.
• Transfer the cold ingredients like lettuce leaves, salsa, and avocado to separate airtight containers and refrigerate. Stays good for 2 days. They don't last long in the fridge.
• Salsa should always be prepared fresh otherwise (the salt in salsa makes it soggy).
• Slice avocados when you are ready to serve. It turns brown if you slice it in advance.

Serving Suggestions

• Sour Cream
• Salsa
• Avocado
• Nachos
• Grilled zucchini
• Hot Sauce
• Lime Wedge

Variations that you can try

• Make it dairy-free - Skip the addition of cheese to the topping.
• Make Burritos - Wrap them in tortillas and make burritos.
• Use any other meat.
• Make it vegetarian - You can use tofu and skip chicken for a vegetarian version.

More Delicious Mexican Recipes to Try

• Chicken Burrito Bowl
• Vegetarian Burrito Bowl
• Corn Salsa
• Mango Salsa

If you make this recipe, please leave a comment and a starred review below.

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Print Pin

Chicken Fajita Rice Bowl

Chicken Fajita Rice Bowl with step by step photos and a video recipe. Enjoy the flavors of Mexican cuisine with our delicious Fajita Rice Bowls! It is made with chicken, black beans, onion and bell peppers that are seasoned with homemade fajita seasoning, and served over a bed of fluffy long-grain rice. Spicy, flavorful, and packed with protein, this is a healthy meal that you'll crave over and over! Serve with avocado, cheese, salsa, fresh cilantro and lemon wedges.

Course Main

Cuisine Tex-Mex cuisine

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Preeti

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
• 1 teaspoon onion powder

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 garlic
• ½ teaspoon fajita seasoning
• 1 teaspoon finely chopped garlic

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

Preparations

• Make fajita seasoning - Combine all the ingredients mentioned under fajita seasoning. Keep it aside. Skip this step if you are using store-bought fajita seasoning.
• Slice the chicken breasts in half or pound them for even thickness.
• Marinate the chicken with 2-3 teaspoon of the fajita seasoning, lemon juice and oil. Keep it aside for 30 minutes.
• Chop all the veggies and set them aside.
• Drain and rinse the canned beans and keep it aside.
• Cook rice according the package directions. Keep it aside.

Making Fajita Rice Bowl

• Cook the chicken - Heat 2 teaspoon of oil in a pan over medium heat. Once the pan is hot enough, place the chicken over it. Let it cook undisturbed for 2-3 minutes. Sear the chicken on both sides until char marks appear on them and cooked through. It will take 4-5 minutes each side (depending on the thickness of chicken). Remove it to a plate. Keep it covered.
• Cooking the fajita vegetables - In the same pan, add 1 teaspoon oil along with onions and bell peppers. Stir and cook for 3-4 minutes over medium heat. Add garlic and fajita seasoning. Cook, stirring continuously until the veggies are slightly soft. Remove it to a plate.
• Cooking Beans - Add 1 teaspoon oil to the same pan. Add garlic and sauté it for 30 seconds. Add beans and fajita seasoning. Cook stirring continuously for 2-3 minutes until the beans are coated well with the seasoning and warmed through. Remove it to a plate.
• For Cilantro Lime Rice - In a large mixing bowl, combine cooked rice with lemon juice, cilantro, salt and pepper. Keep it aside.
• For Salsa - In a small mixing bowl combine onion, tomatoes, jalapeno pepper, salt, pepper and lemon juice. Keep it aside.

Assembling the bowl

• Divide rice into 4 bowls. Top it with lettuce leaves, sliced chicken, fajita veggies, corn, beans, salsa, avocado, and cheese. Serve it with lemon wedges.

Video

Notes

• Marinate the chicken for at least 30 minutes. It makes the chicken tender, juicy and flavorful.
• Once the chicken is cooked give it a resting time of 10 minutes before slicing it.
• Slice the veggies evenly so that they all cook at the same time.
• While stir-frying the veggies, do not overcook them. There should be a slight crunch in them.
• Adjust the seasoning as per taste. If you like it spicy, increase the quantity of fajita seasoning. If you do not prefer spicy then reduce the quantity of fajita seasoning in the recipe.
• You can add ½ teaspoon sugar to the fajita seasoning.
• Salsa should always be prepared fresh. You can chop the tomatoes, jalapenos, and onions and keep them in an airtight container in the refrigerator. Do not add salt. Once the salt is added the salsa will start to lose water and become soggy.
• For meal prep - Cook rice, fajita veggies, chicken, and beans. Let it cool down to room temperature. Store it in an airtight container and refrigerate. Reheat and serve. Transfer all the cold ingredients like salsa, avocado, and lettuce leaves to separate airtight containers and refrigerate. Stays good for 2 days.