Chicken Fajita Rice Bowls (One Skillet Recipe)
If you love the bold flavors of fajitas but want a hearty, one-pan meal that comes together with ease, these Chicken Fajita Rice Bowls are going to be your new weeknight favorite. Think tender chicken, smoky peppers and onions, fluffy rice infused with all the drippings, and a golden, cheesy topping—all in under an hour.
Why You’ll Love This Recipe
- One skillet, easy cleanup – everything cooks together in the same pan.
- Foolproof rice – minute rice ensures fluffy, perfectly cooked grains every time.
- Big fajita flavor – purple onion, red bell pepper, and savory chicken drippings give the rice depth.
- Cheesy finish – a broiled topping of shredded cheese turns gooey, golden, and irresistible.
Ingredients You’ll Need
- Boneless skinless chicken breasts
- Red bell pepper, sliced
- Purple onion, sliced
- Garlic and seasonings (chili powder, cumin, garlic powder, onion powder, salt, pepper)
- Minute rice
- Chicken broth or stock
- Tomato Sauce
- Better than Bouillon Chicken Base
- Shredded cheese (cheddar, Monterey Jack, or a blend)
How to Make Chicken Fajita Rice Bowls
- Cook the chicken – In a large oven-safe skillet, sear the chicken until golden brown and cooked through. Remove and set aside.
- Sauté the fajita veggies – In the same skillet with the chicken drippings, cook the red bell pepper, onion, and garlic until softened and fragrant.
- Make the rice – Add in the broth, seasonings, and minute rice. Stir, cover, and let cook until the rice is fluffy and full of flavor.
- Layer it up – Nestle the cooked chicken over the rice. Sprinkle generously with shredded cheese.
- Broil to perfection – Place the skillet under the broiler for a few minutes until the cheese is melted, bubbling, and golden brown.
Serving Suggestions
Scoop into bowls and top with your favorite fajita-inspired garnishes—sour cream, salsa, fresh cilantro, or a squeeze of lime. This dish is hearty enough on its own but also pairs beautifully with a side salad or warm tortillas.
Final Thoughts
These Chicken Fajita Rice Bowls check all the boxes: quick, comforting, and packed with Tex-Mex flavor. The best part? Everything comes together in one skillet, making it perfect for busy weeknights when you want something satisfying without a mountain of dishes.
Chicken Fajita Rice Bowls
Ingredients
- 2 boneless skinless chicken breasts cut in half lengthwise
- 1 purple onion diced
- 1 red bell pepper diced
- 5 cloves garlic minced
- 3 c Minute Rice
- 2 1/2 c chicken stock
- 1/2 c tomato sauce
- 1 tbsp Better than Bouillon chicken base
- 1 tsp cumin
- 1/2 tsp ancho chili powder
- 1 tsp kosher salt
- 2-3 c shredded cheese
- cilantro for garnish optional
- sour cream for serving optional
Seasoning for Chicken
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
Instructions
- Slice chicken breasts lengthwise to create four thin chicken breasts.
- Combine all the seasoning for the chicken and season on both sides while you preheat olive oil in a large pan set just under medium heat.
- Cook chicken 5 minutes per side. Remove and set on a plate.
- To the same pan add the diced onions and red bell pepper and cook for 15 minutes.
- Add minced garlic and cook 2 more minutes.
- Pour chicken stock, tomato sauce, Better than Bouillon, cumin, ancho chili powder, kosher salt and the rendered chicken drippings from the plate to the pan. Stir well to break up that chicken base and turn the heat to high.
- Once everything comes to a rolling boil, add the rice. Stir and turn the heat off and cover. Allow the rice to absorb the liquid for 15 minutes. Remove the lid and stir. Cover and let sit 5 more minutes if all the liquid hasn't absorbed.
- While the rice cooks, thinly slice the chicken.
- Stir the rice once more and lay chicken on top of the bed of rice. Cover in the shredded cheese and broil until the cheese is melted and golden brown on top.
- Serve with sour cream, guacamole or salsa and garnish with cilantro.