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Chicken Fajita Rice Bowls - AI-generated editorial food image for Dishvera

Chicken Fajita Rice Bowls

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 481
Ingredients Method Notes

Ingredients
  

  • 454 g chicken breast, cut into strips
  • 300 g dry long-grain rice
  • 300 g bell pepper strips
  • 160 g sliced onion
  • Water for cooking the rice, as directed on the package
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the lime juice. Divide the hot cooked rice among four bowls and top with the chicken and vegetables. Serve warm.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.