One-Pan Chicken Fajita Rice Bowl

One-pan cooking offers numerous advantages that appeal to modern home cooks. First and foremost, the reduced cleanup time is a significant draw. By preparing everything in one pan, you eliminate the need for multiple pots and pans, which means less scrubbing and more time to relax after dinner. Furthermore, cooking in a single vessel allows for the flavors to blend seamlessly, creating a harmonious dish that is both satisfying and delicious.

Discover the ultimate weeknight dinner with the One-Pan Chicken Fajita Rice Bowl. This flavorful dish combines tender chicken, vibrant bell peppers, and perfectly cooked rice, all in one pan for easy cleanup. Packed with nutritious ingredients and bold spices, it's a meal that satisfies both your taste buds and your health goals. Perfect for busy families or meal prepping, this recipe is quick, customizable, and sure to become a favorite in your home. Enjoy a delicious and wholesome dinner without the hassle!

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Ingredients

1 lb boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon oregano

Salt and pepper to taste

1 cup long-grain rice (white or brown)

2 cups chicken broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Avocado slices (for serving)

Instructions

Prepare the Chicken: In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the diced chicken and season with salt, pepper, chili powder, cumin, paprika, and oregano. Cook, stirring occasionally, until the chicken is browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the sliced bell peppers, yellow onion, and minced garlic. Sauté for about 4-5 minutes until the vegetables are tender but still crisp.

Combine Ingredients: Stir in the rice, chicken broth, black beans, corn, and the cooked chicken back into the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes for white rice, or 35-40 minutes for brown rice, until the rice is tender and liquid is absorbed.

Add Lime and Garnish: Once the rice is cooked, remove the skillet from the heat. Squeeze lime juice over the mixture and stir well to combine. Taste and adjust seasoning if necessary.

Serve: Spoon the chicken fajita rice into bowls and garnish with fresh cilantro. Serve with dollops of sour cream and slices of avocado on the side.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings