Categorized:
- Healthy
- Main Dish
- Mexican and Southwestern
Tagged:
- bell pepper
- brown rice
- chicken
- chicken broth
- chili powder
- cilantro
- cumin
- garlic
- limes
- onions
- tomatoes
Chicken Fajita Rice Bowls (One Pan)
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts, diced into 1-inch pieces
- Salt and freshly ground black pepper
- 2 1/2 Tbsp olive oil
- 1 cup diced yellow onion
- 3 cup chopped bell pepper (about 2 medium)
- 3 cloves garlic, minced
- 1 2/3 cups low-sodium chicken broth
- 1 (15 oz) can fire roasted tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 2 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 2 cups instant brown rice
- 1 1/2 Tbsp fresh lime juice
- 3/4 cup shredded Mexican cheese
- 1/3 cup chopped cilantro
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.
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