Chicken Fajita Rice Bowl

AuthorBoost-Kitchen
00DifficultyIntermediate

(One Pan) This recipe came from an 9th grade PE summer class recipe! But tastes much better! It’s likely to become one of those dinners even the kids will request!

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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 4 Boneless Skinless Chicken Breast
 2 ½ tbsp Olive Oil
 1 cup Diced Yellow Onion(dice ahead)
 3 cups Chopped Bell Pepper2 medium -mix any colors (chop ahead)
 3 Cloves Garlic - minced(or tiny scoop minced from jar)
 1 ⅔ cups Chicken BrothLow-Sodium
 1 Can Fire Roasted Tomatoes (15 oz)
 1 Can Black Beans(15 oz) Drained & Rinsed
 2 ½ tsp Chili Powder
 1 ½ tsp Ground Cumin
 1 ½ tsp Fresh Lime Juicewedged for each bowl
 2 cups Instant Brown Rice
 ¾ cup Shredded Mexican Cheese
  cup Chopped Cilantro

Prep
1

Dice the onion & chop the bell peppers, while your cooking the instant brown rice. Sprinkle some fajita seasoning into the rice, while cooking, so that the rice takes on the flavor while absorbing the liquids. (ok to substitute white rice)
Do this first to keep the recipe moving.

Cooking the chicken
2

Heat 1 Tbsp Olive Oil in a 12-inch saute pan (non-stick) or deep skillet... over medium-high heat.

3

Season the chicken with 1 1/2 tsp. chili powder, 1 tsp cumin, salt & pepper, and fajita seasoning. Cook browning the 1st side before turning (maybe 4 minutes with a lid on to retain moisture). After the 1st side is brown, turn over once and put the lid back on until the 2nd side is lightly browned (total about 7 minutes to cook both sides).

4

Cut the thickest piece in half to check the inside to make sure it's cooked thru. Slice all the chicken into 1-inch pieces (or long fancy fajita slices).
Transfer the chicken to a dish with a lid - or to foil and wrap to keep warm.

Saute
5

Return the skillet to medium-high heat. Add remaining 1 1/2 Tbsp Olive Oil. Add the diced onions and saute 3 minutes, stirring.

6

Add the chopped Bell Peppers and saute 3 minutes longer. Then add the garlic and saute 1 minute longer.

Bring it together
7

Add in with the diced veggies - chicken broth, tomatoes, (drained) black beans, remaining 1 tsp. chili powder and 1/2 tsp cumin. Season with salt & pepper to taste. Sprinkle with fajita seasoning to bring it all together.
Bring to a boil (liquid should bubble up in the center of pan, not just the edges).

8

Add the cooked rice to the pan and mix to coat and submerge in liquid, reduce the heat to medium. Cover and let simmer 6-7 minutes.

9

Remove from heat, let rest 5 minutes. Stir in the chicken & cheese.
Serve in bowls & sprinkle chopped cilantro over the top. Then give the bowl one stir. Add a slice of lime wedge in the bowl to be freshly squeezed before eating.

Category

Ingredients

 4 Boneless Skinless Chicken Breast
 2 ½ tbsp Olive Oil
 1 cup Diced Yellow Onion(dice ahead)
 3 cups Chopped Bell Pepper2 medium -mix any colors (chop ahead)
 3 Cloves Garlic - minced(or tiny scoop minced from jar)
 1 ⅔ cups Chicken BrothLow-Sodium
 1 Can Fire Roasted Tomatoes (15 oz)
 1 Can Black Beans(15 oz) Drained & Rinsed
 2 ½ tsp Chili Powder
 1 ½ tsp Ground Cumin
 1 ½ tsp Fresh Lime Juicewedged for each bowl
 2 cups Instant Brown Rice
 ¾ cup Shredded Mexican Cheese
  cup Chopped Cilantro

Directions

Prep
1

Dice the onion & chop the bell peppers, while your cooking the instant brown rice. Sprinkle some fajita seasoning into the rice, while cooking, so that the rice takes on the flavor while absorbing the liquids. (ok to substitute white rice)
Do this first to keep the recipe moving.

Cooking the chicken
2

Heat 1 Tbsp Olive Oil in a 12-inch saute pan (non-stick) or deep skillet... over medium-high heat.

3

Season the chicken with 1 1/2 tsp. chili powder, 1 tsp cumin, salt & pepper, and fajita seasoning. Cook browning the 1st side before turning (maybe 4 minutes with a lid on to retain moisture). After the 1st side is brown, turn over once and put the lid back on until the 2nd side is lightly browned (total about 7 minutes to cook both sides).

4

Cut the thickest piece in half to check the inside to make sure it's cooked thru. Slice all the chicken into 1-inch pieces (or long fancy fajita slices).
Transfer the chicken to a dish with a lid - or to foil and wrap to keep warm.

Saute
5

Return the skillet to medium-high heat. Add remaining 1 1/2 Tbsp Olive Oil. Add the diced onions and saute 3 minutes, stirring.

6

Add the chopped Bell Peppers and saute 3 minutes longer. Then add the garlic and saute 1 minute longer.

Bring it together
7

Add in with the diced veggies - chicken broth, tomatoes, (drained) black beans, remaining 1 tsp. chili powder and 1/2 tsp cumin. Season with salt & pepper to taste. Sprinkle with fajita seasoning to bring it all together.
Bring to a boil (liquid should bubble up in the center of pan, not just the edges).

8

Add the cooked rice to the pan and mix to coat and submerge in liquid, reduce the heat to medium. Cover and let simmer 6-7 minutes.

9

Remove from heat, let rest 5 minutes. Stir in the chicken & cheese.
Serve in bowls & sprinkle chopped cilantro over the top. Then give the bowl one stir. Add a slice of lime wedge in the bowl to be freshly squeezed before eating.

Chicken Fajita Rice Bowl