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Fajita Rice Bowl

Chicken Fajita Rice Bowl Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 1 tbsp olive oil
  • 3 bell peppers, sliced into thin strips
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp salt
  • Juice of 1 lime
  • Toppings: sour cream, diced avocado, shredded cheese, cilantro, pickled jalapeños

Method
 

  1. Toss the chicken strips with half of the mixed spices and salt. Sear in hot oil over medium-high heat until browned and cooked through, about 4 minutes per side. Remove from skillet.
  2. Sauté the sliced peppers and onion in the same skillet for 5 minutes until softened and charred at the edges. Stir in garlic and remaining spices, cooking 30 seconds.
  3. Add the rinsed rice to the pan and toast 2 minutes, until chalky white. Pour in the chicken broth, bring to a boil, then reduce heat to low.
  4. Cover and cook on low for 18 minutes without lifting the lid. Remove from heat, place the cooked chicken on top, and let sit, covered, for 5 minutes.
  5. Fluff the rice, squeeze in lime juice, and slice any large chicken pieces. Serve in bowls with toppings.

Notes

The rice absorbs a lot of flavor from the spices and vegetables, so taste it before adding extra salt. For a spicier version, include the seeds of one jalapeño with the peppers or add a pinch of cayenne to the spice mix.