One Pan Chicken Fajita Rice Bowl Recipe

One-Pan Chicken Fajita Rice Bowls combine all the savory, smoky flavors of a fajita—juicy chicken, tender peppers, caramelized onions, and a zesty rice base—into one hearty meal. Inspired by Tex-Mex cuisine, this dish is seasoned with fajita spices and cooked entirely in one pan, making it ideal for home cooks seeking flavor without the mess.

Why You’ll Love This Recipe

• ✅ One-pan simplicity: Minimal cleanup required

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• 🍗 Protein-packed: Satisfying and energizing

• 🌈 Colorful & nutrient-rich: Bell peppers, onions, and more

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• 🔥 Big flavor: Fajita spices, lime, garlic, and more

• 🕒 Fast prep: Ready in under an hour

• 🥡 Great for meal prep: Reheats beautifully

• 🌱 Easily customizable: Vegan, low-carb, or spicy versions

Tools and Equipment

• Large deep skillet or sauté pan with lid (12-inch preferred)

• Cutting board and sharp knife

• Mixing bowls

• Measuring cups and spoons

• Wooden spoon or silicone spatula

How to Make One-Pan Chicken Fajita Rice

Step 1: Marinate the Chicken

1. In a large bowl, combine chicken strips with olive oil, lime juice, and all spices listed under the marinade.

2. Mix well to coat evenly.

3. Let it sit for at least 15–30 minutes (or cover and refrigerate up to 4 hours).

Step 2: Sauté the Chicken

1. Heat a large skillet over medium-high heat.

2. Add a small drizzle of oil.

3. Sear the marinated chicken until browned and cooked through (about 5–7 minutes).

4. Remove chicken from the pan and set aside.

Step 3: Cook the Vegetables

1. In the same pan, add a bit more oil if needed.

2. Sauté the bell peppers and onion for 5–7 minutes until softened and slightly charred.

3. Stir in the minced garlic and cook for 30 seconds.

4. Remove the veggies and set aside with the chicken.

Step 4: Make the Rice

1. In the same pan, add the rinsed rice, chicken broth, diced tomatoes, tomato paste, and a pinch of salt.

2. Stir to combine and bring to a gentle boil.

3. Reduce heat to low, cover, and simmer for 18–20 minutes (white rice) or 35–40 minutes (brown rice) until rice is tender and liquid is absorbed.

4. Avoid lifting the lid too often.

Step 5: Combine Everything

1. Once rice is cooked, fluff it gently with a fork.

2. Return the cooked chicken and vegetables to the pan.

3. Toss to combine everything and heat through for 3–5 minutes.

4. Squeeze fresh lime juice on top and garnish with chopped cilantro.

Tips for Success

• Use fresh spices: They make a huge difference in flavor.

• Rinse the rice: This prevents gumminess.

• Don’t overcrowd the pan: Sear in batches if needed.

• Add cheese at the end (optional): A sprinkle of shredded cheddar or Monterey Jack takes it up a notch.

• Let the rice rest before fluffing: This helps redistribute steam and finish cooking evenly.

Substitutions and Variations

Protein Swaps:

• Shrimp (cook separately and add at the end)

• Steak strips

• Tofu or tempeh (for a vegetarian version)

• Canned beans (black, kidney, or pinto)

Low-Carb/Keto:

• Use riced cauliflower instead of traditional rice.

• Cook cauliflower rice separately and stir in after cooking the chicken and veggies.

Extra Veggies to Add:

• Zucchini or corn

• Jalapeños for heat

• Spinach or kale at the end for greens

Add-ins for More Flavor:

• Avocado slices or guacamole

• Sour cream or Greek yogurt

• Pickled jalapeños

• Hot sauce or salsa

• Queso fresco or cotija cheese

How to Serve

Serving Options:

• Serve in bowls over chopped romaine lettuce for a fajita salad.

• Wrap it in large tortillas for burritos.

• Use it as taco filling.

• Top it with a fried egg for breakfast bowls.

Side Dish Ideas:

• Tortilla chips and salsa

• Mexican street corn (elote)

• Refried beans

• Black bean soup

• Fresh mango or pineapple salsa

Storing and Reheating

Refrigerator:

• Store in airtight containers for up to 4–5 days.

Freezer:

• Freeze in individual portions for up to 2 months. Let cool completely before freezing.

Reheating:

• Microwave: Heat in 1-minute intervals, stirring between.

• Stovetop: Add a splash of broth or water and reheat on low, covered.

Nutrition Facts (per serving, approx. 1/4 of recipe)

• Calories: 520

• Protein: 36g

• Carbohydrates: 45g

• Fat: 18g

• Fiber: 4g

• Sodium: 610mg

• Sugar: 5g

Frequently Asked Questions

Q: Can I use pre-cooked or leftover chicken?

Yes. Just add it when mixing everything at the end to heat through—skip the marinating and initial cooking step.

Q: Can I make this recipe vegetarian or vegan?

Absolutely. Use beans or tofu instead of chicken and swap chicken broth with vegetable broth.

Q: My rice is still undercooked—what do I do?

Add ¼ cup broth or water, cover, and cook another 5–10 minutes on low.

Q: Can I make this in a Dutch oven or Instant Pot?

Yes. Dutch oven works great on the stovetop. For Instant Pot, cook chicken and veggies on sauté mode, add rice and liquids, then cook on high pressure for 8 minutes, natural release 10 minutes.

Conclusion

This One-Pan Chicken Fajita Rice Bowl is the ultimate weeknight dinner: bold, fresh, filling, and low-maintenance. With minimal prep and maximum flavor, it’s the kind of dish that makes its way into your regular rotation. Whether you’re feeding your family, prepping meals for the week, or impressing guests with vibrant colors and spices, this recipe delivers.