Chicken Fajita Rice Bowls (One Pan)
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Tex-Mex
Chicken Fajita Rice Bowls (One Pan)
Report
Easy Chicken Fajita Rice Bowls made in ONE PAN! It's a simple chicken, black bean and rice Tex-Mex style dish that's brimming with well seasoned, fresh flavor. With it's simplicity and satisfying flavor it's destined to become a new go-to dinner!
Share:
Ingredients
- 1 1/4 lbs chicken breast diced into 1-inch pieces, boneless, skinless
- salt freshly ground
- black pepper freshly ground
- 2 1/2 Tbsp olive oil
- 1 cup yellow onion diced
- 3 cup bell pepper about 2 medium, chopped
- 3 cloves garlic minced
- 1 2/3 cups chicken broth low-sodium
- 1 (15 oz) fire-roasted tomato canned
- 1 (15 oz) black beans drained and rinsed, canned
- 2 1/2 tsp chili powder
- 1 1/2 tsp cumin ground
- 2 cups instant brown rice
- 1 1/2 Tbsp lime juice fresh
- 3/4 cup Mexican cheese shredded
- 1/3 cup cilantro chopped
Instructions
- Heat 1 Tbsp olive oil in non-stick 12-inch saute pan or deep skillet over medium-high heat.
- Add chicken, season with 1 1/2 tsp chili powder, 1 tsp cumin and salt and pepper. Cook tossing occasionally until cooked through, about 7 minutes.
- Transfer chicken to a sheet of foil and wrap to keep warm.
- Return skillet to medium-high heat. Add remaining 1 1/2 Tbsp olive oil then add onions and saute 3 minutes.
- Add bell peppers and saute 3 minutes longer, then add garlic and saute 1 minute longer.
- Add in chicken broth, tomatoes, black beans, remaining 1 tsp chili powder and 1/2 tsp cumin and season with salt and pepper to taste. Bring to a boil (liquid should bubble up in the center of pan not just the edges).
- Add rice and toss well to coat and submerge in liquid, reduce heat to medium. Cover let simmer 6 - 7 minutes.
- Remove from heat, let rest 5 minutes. Stir in chicken, lime juice, cheese and cilantro. Serve warm.
Notes
- For additional spice flavor you can also add 1 tsp paprika and 1/2 tsp ground coriander to the broth mixture.
- Optionally you can serve with diced avocado or Mexican hot sauce. If you love heat you can also saute a diced jalapeno with the bell peppers.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
Other Recipes
You'll Also Love
