Chicken Fajita Rice Bowl
If You Ever Need Dinner in a Hurry…
So here’s the deal: Chicken Fajita Rice Bowls are my lifesaver. Like, the other week when my cousin showed up with “just a quick visit” that happened to veer into dinner time (I swear, this happens at least twice a month), I whipped up these fajita bowls and everyone was happy. Well, except my dog, but he got a bit of chicken, so close enough. Sometimes I feel like this recipe single-handedly keeps my weeknights together, even on those days when I’m certain I’ve forgotten at least three things (which I have, but shh).
Why I Keep Coming Back to This Bowl
I make this when I’m out of dinner ideas (especially when the fridge looks a bit sad). Seriously—my family goes crazy for this because it’s got all the good stuff: tender chicken, colorful veggies, and that savory rice. Honestly, I started cooking it just as a way to use up leftover peppers, but now it’s basically tradition. Oh, and it’s an absolute blessing for using up that one onion no one else wanted. (Don’t get me started on onions. I once tried skipping them… never again.)
This Stuff You’ll Need (and What I Sometimes Sub In)
- 2 chicken breasts (I’ve used thighs instead in a pinch, and actually, maybe that’s even better?)
- 1 large bell pepper, sliced (red, yellow, or that half-eaten green one from last week—still works!)
- 1 onion, sliced (Red onions are great, but yellow is fine—my grandmother always insisted on red, but honestly any will do.)
- 2 cloves garlic, minced (Sometimes I get lazy and use the jarred kind… shh, don’t tell anyone.)
- 2 tsp fajita seasoning (Homemade or the packet version; I’m not precious about brands here.)
- 1 cup cooked rice (Jasmine, basmati, brown; even some leftover Chinese takeout rice has found its way in—no complaints yet.)
- Olive oil—a glug (Probably a couple tablespoons?)
- Salt and black pepper, to taste (Or more if you’re feeling salty.)
- Optional extras: chopped cilantro, lime wedges, avocado slices, grated cheese, sour cream (I usually just raid the fridge, to be fair.)
Let’s Throw This Chicken Fajita Rice Bowl Together
- Heat a big frying pan (or skillet—are they even different?) over medium-high heat with your olive oil. I tend to just eyeball the oil, but you want a nice sheen so nothing sticks.
- Toss in the chicken, sprinkle with half your fajita seasoning, and let it brown on both sides. This is where I usually sneak a taste, purely for quality control, of course.
- When the chicken is cooked through (about 6-8 mins? or until it looks done—I poke it with a fork), set it aside on a plate. Don’t stress if it looks a bit plain; magic is yet to come.
- In that same pan (skip extra dishes), add another splash of oil and your peppers and onions (and a little extra garlic if you’re feeling wild). Stir now and then for a good 5-6 minutes until softened. If they look a bit charred, you’re doing it right.
- Return the chicken to the pan, add the rest of the fajita seasoning, and give everything a good mix. Let the flavors hang out together—just a couple minutes. Noise and chaos are allowed here (at least in my house).
- Warm up your rice if it’s cold (microwave is fine). Spoon it into bowls, then pile that gorgeous chicken and veggies on top. Squeeze lime, sprinkle cilantro, maybe dump on some cheese if you’re into that. Go wild.
Some Genuine Notes For My Fellow Scatterbrains
- I once burned the onions because I got distracted by a cat video. Turns out, a little char is tasty, but full black onions are… less ideal.
- If the rice clumps together, just break it up with a fork. Or your hand, if you’re really in a rush, I won’t judge.
- Actually, I find it works better if the chicken is a bit underseasoned before you add it back in—because that way the veggies get their share, too.
- Don’t panic if things look messy mid-way. It all comes together, promise. Or at least it has for me so far.
How I’ve Messed Around With This (and Occasionally Failed)
- I’ve tried swapping chicken for shrimp—pretty tasty, but you need to cook shrimp way less or they turn to rubber.
- Once tried quinoa instead of rice… looked healthy, but my kids were suspicious. Maybe don’t try that unless they’re game.
- Extra spicy fajita seasoning is great for adults, but learn form my mistake: go easy if serving kids. They will revolt.
Don’t Have a Big Pan? Try This
I keep saying you need a frying pan, but honestly, I’ve used a wok or even a big pot when everything else was in the sink. The important part is space—you want that chicken to brown, not steam in its own juice (though it’s still edible if it does; just tastes less snazzy).
How Long Does This Bowl Actually Last?
Supposedly you can keep leftovers in the fridge for 2-3 days, covered (airtight, all that). But honestly, in my house, it never lasts more than a day. If you do put it in the fridge, squeeze a bit of extra lime over before reheating; perks it right up in the microwave. Not that mine ever gets the chance, ha!
Ways I Like to Serve This (and You Can Too)
I usually pop a big bowl in the middle of the table and let everyone help themselves. Sometimes we go full Tex-Mex and add tortilla chips on the side, or even scoop everything into a tortilla. My cousin swears by dumping hot sauce over the whole thing while my Dad insists it’s best with pickled jalapenos. Do what makes you happy—there are no rice bowl police.
Things I Learned By, Um, Failing Once or Twice
- Don’t rush browning the chicken or you’ll end up with those weird rubbery bits. I know it’s tempting—been there, regretted it.
- Trying to cook everything at once in a tiny pan will just steam it. Does not taste the same—take the extra minute for batches if needed.
- Taste as you go. Sometimes I forget and dump in too much salt—rescue with extra lime or, if all else fails, more cheese (cheese covers all sins).
Your Questions, Answered (in No Real Order)
- Can I make it vegetarian? Oh, for sure! Use firm tofu—or mushrooms, honestly. I tried once with eggplant, but… it just got mushy. Up to you.
- How spicy is this bowl? Depends on your fajita seasoning, some are super mild, some have a real kick. If in doubt, start with less; you can always add more but taking it out? That’s witchcraft.
- Do I have to use fresh garlic? Nah, I’ll admit, I often use the jarred stuff; works fine! One of my friends swears by garlic powder too. You do you.
- Is there a healthier rice to use? Brown rice or cauliflower rice if you’re feeling virtuous. I won’t lie, I prefer good ol’ jasmine on most days, but you’ve got options.
- Where do you get your fajita seasoning? I make my own when I remember (there’s a good example at Simply Recipes), but the little store packets work fine. Here’s a great breakdown of what goes into homemade over at Budget Bytes. Both are worth a look!
And before you ask, yes, you can freeze the components separately, but not together. That ended badly for me once (sorry about the mush, Mom!). Oh—and if you ever need to impress with minimal effort, just add extra lime wedges. For whatever reason, people think you worked waaay harder when you garnish nicely. Go figure.
Anyway, time to get cooking—or procrastinating. Happy bowl building!
Ingredients
- 2 boneless skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cups cooked rice
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning
- 1/2 cup shredded cheddar cheese
- 1/2 cup salsa
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
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1In a medium bowl, combine sliced chicken, olive oil, and fajita seasoning. Toss well to coat and set aside to marinate for 10 minutes.
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2Heat a large skillet over medium-high heat. Add marinated chicken and cook for about 5-6 minutes until cooked through and lightly browned. Remove chicken from the skillet and set aside.
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3In the same skillet, add sliced bell peppers and onion. Sauté for 5-7 minutes until vegetables are tender but still crisp. Season with salt and pepper to taste.
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4To assemble, divide cooked rice among four bowls. Top each bowl with sautéed peppers and onions, cooked chicken, shredded cheddar cheese, and salsa.
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5Garnish with fresh cilantro if desired. Serve immediately and enjoy your Chicken Fajita Rice Bowl.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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