Chicken, bell peppers and onion with cumin, smoked paprika and lime make colorful rice bowls. Cook the rice separately while preparing the chicken and vegetables, then combine for a straightforward meal.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Measuring ingredients
US measurement notes for the stated four servings: the recipe’s 454 g chicken corresponds to 1 lb, 300 g dry long-grain rice to about 1½ cups, 300 g bell pepper strips to about 2 cups, and 160 g sliced onion to about 1 cup. The liquid amounts are 1 tablespoon (15 ml) olive oil and 2 tablespoons (30 ml) lime juice. Measure the rice dry, as explained in the FAQ, and use the metric quantities on the card when weighing ingredients.
Recipe card
Chicken Fajita Rice Bowls
Ingredients
Method
- Cook the rice in water according to the package directions. While it cooks, cut the chicken into even strips and slice the peppers and onion.
- Heat the oil over medium heat. Season the chicken with half the salt and pepper, add it to the pan and cook for 5 to 7 minutes, turning until lightly browned.
- Add peppers, onion, cumin, smoked paprika and the remaining salt and pepper. Cook for about 7 to 10 minutes, stirring, until the vegetables are tender and the thickest chicken strip reaches 165°F (74°C). Continue cooking if needed.
- Stir in the lime juice. Divide the hot cooked rice among four bowls and top with the chicken and vegetables. Serve warm.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 481 kcal |
| Protein | 32.3 g |
| Fat | 7.3 g |
| Saturated fat | 1.3 g |
| Carbohydrate (including fiber) | 69.5 g |
| Fiber | 3.6 g |
| Sugar | 5.1 g |
| Sodium | 352 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Is the rice measured dry or cooked?
Dry. The recipe uses 1 1/2 cups, about 300 g, of uncooked long-grain rice. Cook it before assembling the bowls.
Can I prepare the vegetables ahead?
Yes. Slice them a day ahead and keep covered in the refrigerator. Store raw chicken separately.
Which practical tip should I keep in mind for this recipe?
Start the rice first and cut the chicken strips evenly. Check the chicken with a kitchen thermometer rather than relying on color alone.
Which ingredients can I replace in this recipe?
Use cooked brown rice instead of white rice, allowing for its longer cooking time. Replace the chicken with firm tofu for a meat-free variation and cook until hot throughout.
How should I store leftovers from this dish?
Cool cooked rice rapidly in shallow containers and refrigerate ideally within 1 hour at 40°F / 4°C or below. Use rice, or any leftovers mixed with rice, within 24 hours of the original rice cooking. Other cooked components kept separate may be refrigerated for up to 4 days after prompt cooling. Reheat rice only once until steaming hot throughout, at least 165°F / 74°C. Keep fresh toppings separate.
More recipes to try: Chicken Lemon Rice Soup · 25-Minute Chicken and Vegetable Stir-Fry.
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