Chicken fajita rice bowls
A colorful bowl of spiced chicken, peppers and onions over rice, finished with lime and cilantro.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
5 leftCook the rice
~5 minCook the rice.
Cook 1/2 cup white rice using the water ratio and timing on the package.
Keep covered off the heat.
Ingredients
- 1/2 cupDry white rice
Season and cook the chicken
~8 minSeason and cook the chicken.
Toss chicken with 1/2 tbsp oil, 1 tsp chili powder, 1/2 tsp cumin and 1/8 tsp salt.
Cook in a hot skillet over medium-high heat for 6–8 minutes, turning, until every thick piece reaches 165°F.
Transfer to a clean plate.
Ingredients
- 10 oz total for recipeBoneless chicken breast
- 1/2 tbspOlive oil
- 1 tspChili powder
- 1/2 tspGround cumin
- 1/8 tspKosher salt
Cook the vegetables
~8 minCook the vegetables.
Add the remaining 1/2 tbsp oil to the skillet.
Add peppers, onion and the remaining 1/8 tsp salt.
Cook 6–8 minutes until tender with browned edges, stirring occasionally.
Ingredients
- 1Small onion
- 1/2 tbspOlive oil
- 1/8 tspKosher salt
Bring the bowls together
~4 minBring the bowls together.
Return the chicken and its juices to the pan just long enough to heat through.
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Chicken fajita rice bowls: Divide rice between 2 bowls, top with the chicken and vegetables, and finish with lime juice and cilantro.
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Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 10 oz boneless chicken breast, sliced
- 1/2 cup dry white rice
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- 1 lime, juice only
- 2 tbsp chopped cilantro
Method
- Cook the riceCook 1/2 cup white rice using the water ratio and timing on the package. Keep covered off the heat.
- Season and cook the chickenToss chicken with 1/2 tbsp oil, 1 tsp chili powder, 1/2 tsp cumin and 1/8 tsp salt. Cook in a hot skillet over medium-high heat for 6–8 minutes, turning, until every thick piece reaches 165°F. Transfer to a clean plate.
- Cook the vegetablesAdd the remaining 1/2 tbsp oil to the skillet. Add peppers, onion and the remaining 1/8 tsp salt. Cook 6–8 minutes until tender with browned edges, stirring occasionally.
- Bring the bowls togetherReturn the chicken and its juices to the pan just long enough to heat through. Divide rice between 2 bowls, top with the chicken and vegetables, and finish with lime juice and cilantro.
Before you cook
What to get ready
Rice saucepan, large skillet, tongs and thermometer.
Slice peppers and onion. Prepare chicken on a separate board and keep covered in the fridge until the pan is ready.
If something needs adjusting
Peppers steam rather than char
Use high enough heat and avoid crowding. Cook vegetables and chicken in separate batches when scaling up.
Chicken pieces finish unevenly
Cut strips to similar thickness and check the thickest pieces reach 165°F.
Store for later
Keep any fresh toppings separate. Refrigerate chicken, vegetables and rice promptly and reheat to 165°F.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use the bell peppers already in your fridge rather than buying multiple colors. Larger chicken packs only help if the extra is used or frozen safely.
Calculate this meal with your own prices →
How to Pan Sear Chicken Breast →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Slice the chicken into evenly sized strips and use a clean plate for the cooked meat.
Make it work for you
Use zucchini in place of one pepper, or serve over cooked quinoa instead of rice.
Change up your next rice bowl with gochujang beef rice bowls.
Can I use chicken thighs?
Yes. Use boneless thighs, slice them evenly and cook to at least 165°F in the thickest pieces. Cooking time may differ.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.