Tex-Mex Chicken Fajita Rice Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A colorful bowl featuring sautéed chicken, bell peppers, and onions seasoned with Tex-Mex spices, served over fluffy rice. This mexican-inspired chicken ready in about 35 minutes pairs pound boneless skinless chicken breasts, tablespoons olive oil, medium, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced green bell pepper
• 1 medium, thinly sliced yellow onion
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup long grain white rice
• 2 cups water
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. Step 1: Rinse 1 cup long grain white rice until water runs clear. In a medium saucepan, bring 2 cups water to a boil, add the rice, cover, reduce heat to low, and simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, slice 1 pound boneless skinless chicken breasts into thin strips. In a small bowl, mix 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken strips and half the spice mix, sauté for 5-6 minutes until cooked through and golden. Remove chicken and set aside.
4. Step 4: In the same skillet, add sliced 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow onion; sprinkle with remaining spice mix. Sauté for 4-5 minutes until vegetables are tender-crisp and fragrant.
5. Step 5: Return the chicken to the skillet with vegetables, toss to combine and heat through for 2 minutes.
6. Step 6: Fluff cooked rice with a fork; stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro. Serve chicken and vegetables over the rice bowl immediately.