Fresh-mex Chicken Fajita Bowl Recipe
Mex-seasoned chicken, skillet-sautéed with fresh peppers, mushrooms and onions, served on a bed of Mex rice, along with corn, black beans and tomatoes. Topped with salsa and sour cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Vegetables
Rice and Beans
Toppings
Method
Preparation
- 1
Cook the Rice
In a medium saucepan, combine white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked. Fluff with a fork and keep warm.
- 2
Cook the Chicken and Vegetables
In a large skillet, heat olive oil over medium heat. Add diced chicken and Mexican seasoning, cooking until chicken is browned and cooked through, about 5-7 minutes. Add bell peppers, onion, and mushrooms, sautéing until vegetables are tender, about 5-7 minutes.
- 3
Combine Ingredients
Stir in corn, black beans, and diced tomatoes into the skillet with the chicken and vegetables. Cook for an additional 2-3 minutes until everything is heated through.
Serving
- 4
Assemble the Bowl
In a bowl, layer a generous amount of the Mex rice at the bottom. Top with the chicken and vegetable mixture. Finish with a dollop of salsa and sour cream on top.
