These bowls keep it simple: fajita-seasoned chicken, peppers and onion, and a base of white rice stirred with cilantro and lime juice. There are no beans, corn, cheese or sour cream on top.
The chicken is seared first in half the oil, then the peppers and onion soften and char in the same skillet before everything is tossed together.
How to Make It
Chicken spiced
Toss the chicken with chili powder, cumin, smoked paprika, garlic powder and 1/2 tsp salt.
Seared to 165°F
Heat half the olive oil in a large skillet over medium-high heat and sear the chicken until browned and 165°F. Move it to a plate.
Peppers and onion charred
Add the remaining oil, the red and green peppers, onion and remaining salt. Cook until softened and lightly charred, 6 to 8 minutes.
Chicken tossed back in
Return the chicken to the skillet and toss it with the vegetables.
Cilantro rice and bowls
Mix the warm rice with the cilantro and lime juice, divide into bowls and top with the chicken, peppers and onion.
The Fajita Seasoning
Four spices and salt coat the chicken before searing.
- Chili powder2 tsp
- Ground cumin1 tsp
- Smoked paprika1/2 tsp
- Garlic powder1/2 tsp
The other half teaspoon of salt seasons the peppers and onion.
Why This Recipe Works
- Searing the chicken on its own gives it a browned crust before the vegetables release their moisture.
- Cooking the peppers and onion in the chicken's pan picks up the spices left behind.
- Lime juice and cilantro make plain white rice fresh enough to be part of the dish.
Ingredient Notes
- Red and green bell peppers
- One of each, sliced into strips so they soften evenly.
- Cooked white long-grain rice
- Two cups, warmed before the cilantro and lime go in.
- Olive oil
- One tablespoon, split between the chicken and the vegetables.
Serving Ideas
Spoon the cilantro rice into one side of each bowl and pile the chicken, peppers and onion beside it.
Success Tips
- Cut the fajita chicken into similar-size chunks so no pieces lag behind the others in the skillet.
- Let the pepper strips sit undisturbed for a minute at a time so they pick up char marks.
- Stir the lime juice into the rice while it is warm so the grains absorb it.
Storage and Reheating
Refrigerate
Refrigerate the chicken mixture and rice separately and reheat both until steaming hot.
Frequently Asked Questions
Are there beans or cheese in the bowls?
No. The bowls are chicken, peppers, onion and cilantro-lime rice.
Can I cook the rice ahead?
Yes. Cool it quickly, refrigerate it and reheat before mixing in the cilantro and lime.
