Easy Chicken Fajita Rice Bowls made in ONE PAN! It's a simple chicken, black bean and rice Tex-Mex style dish that's brimming with well seasoned, fresh flavor. With it's simplicity and satisfying flavor it's destined to become a new go-to dinner!
Ready in: 45minutes
1 1/4lbsboneless skinless chicken breasts, diced into 1-inch pieces
Salt and freshly ground black pepper
2 1/2Tbspolive oil
1cupdiced yellow onion
3cupchopped bell pepper(about 2 medium)
3cloves garlic, minced
1 2/3cupslow-sodium chicken broth
1(15 oz)can fire roasted tomatoes
1 (15 oz) can black beans, drained and rinsed
2 1/2tspchili powder
1 1/2tspground cumin
2cupsinstant brown rice
1 1/2Tbspfresh lime juice
3/4cupshredded Mexican cheese
Heat 1 Tbsp olive oil in non-stick 12-inch saute pan or deep skillet over medium-high heat.
Add chicken, season with 1 1/2 tsp chili powder, 1 tsp cumin and salt and pepper. Cook tossing occasionally until cooked through, about 7 minutes.
Transfer chicken to a sheet of foil and wrap to keep warm.
Return skillet to medium-high heat. Add remaining 1 1/2 Tbsp olive oil then add onions and saute 3 minutes.
Add bell peppers and saute 3 minutes longer, then add garlic and saute 1 minute longer.
Add in chicken broth, tomatoes, black beans, remaining 1 tsp chili powder and 1/2 tsp cumin and season with salt and pepper to taste. Bring to a boil (liquid should bubble up in the center of pan not just the edges).
Add rice and toss well to coat and submerge in liquid, reduce heat to medium. Cover let simmer 6 - 7 minutes.
Remove from heat, let rest 5 minutes. Stir in chicken, lime juice, cheese and cilantro. Serve warm.
For additional spice flavor you can also add 1 tsp paprika and 1/2 tsp ground coriander to the broth mixture.
Optionally you can serve with diced avocado or Mexican hot sauce. If you love heat you can also saute a diced jalapeno with the bell peppers.