Chicken Fajita Rice Bowls With Peppers, Corn, and Pepper Jack

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 2 (8.8 oz / 250 g) microwave rice packets (or 3 cups cooked rice)
• 1 tbsp neutral oil
• 1 medium yellow onion, sliced
• 2 bell peppers (any colors), sliced
• 1 1/2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp kosher salt
• 12 oz (340 g) pre-cooked seasoned chicken, sliced or 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned, drained)
• 1 cup (4 oz) shredded pepper jack cheese
• 1/2 cup salsa
• 1 lime (plus extra wedges)
• 1/4 cup chopped cilantro
• 1/2 cup guacamole and/or 1/2 cup sour cream

Do This

• 1. Slice onion and peppers; mix chili powder, cumin, garlic powder, and salt.
• 2. Sauté onion and peppers in 1 tbsp oil over medium-high heat for 8–10 minutes until tender-crisp; squeeze in lime.
• 3. Add chicken (or black beans) and corn to the skillet; cook 3–4 minutes until hot (chicken to 165°F / 74°C).
• 4. Microwave rice packets per package directions (typically 90 seconds each).
• 5. Build bowls: rice + fajita mix; sprinkle pepper jack on top and cover 1–2 minutes to melt.
• 6. Finish with salsa, cilantro, extra lime, and a dollop of guac and/or sour cream.

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Why You’ll Love This Recipe

• Fast Tex-Mex comfort: Microwave rice and pre-cooked chicken keep it weeknight-easy.
• Big fajita flavor: Sizzled peppers and onions bring that classic restaurant vibe at home.
• Great for meal prep: The components hold well for several days and reheat beautifully.
• Flexible: Make it with chicken or black beans, and customize toppings for everyone.

Grocery List

• Produce: 1 medium yellow onion, 2 bell peppers, 2 limes, 1 small bunch cilantro
• Dairy: pepper jack cheese, sour cream (optional)
• Pantry: microwave rice packets, neutral oil, chili powder, ground cumin, garlic powder, kosher salt, salsa, black beans (optional), corn (frozen or canned)

Full Ingredients

For the Fajita Veggies

• 1 tbsp neutral oil (avocado, canola, or vegetable oil)
• 1 medium yellow onion, halved and thinly sliced (about 2 cups)
• 2 medium bell peppers (any colors), thinly sliced (about 3 cups)
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1 tbsp fresh lime juice (from 1 lime), plus extra lime wedges for serving

For the Bowls

• 2 (8.8 oz / 250 g) microwave rice packets (any variety) or 3 cups cooked rice, hot
• 12 oz (340 g) pre-cooked seasoned chicken (fajita chicken, grilled chicken strips, rotisserie chicken, or leftover cooked chicken), sliced
• 1 cup corn kernels (frozen, or canned and drained)
• 1 cup (4 oz / 113 g) shredded pepper jack cheese

To Finish (Toppings)

• 1/2 cup salsa (chunky or smooth; mild to hot)
• 1/4 cup chopped fresh cilantro
• 1/2 cup guacamole (store-bought or homemade)
• 1/2 cup sour cream (optional, or use Mexican crema)

Step-by-Step Instructions

Step 1: Prep the toppings and slice the veggies

Gather all ingredients so the cooking goes quickly. Slice the 1 onion and 2 bell peppers into thin strips. Chop 1/4 cup cilantro. Cut 2 limes into wedges (you’ll use 1 tbsp juice in the skillet, and the rest for serving).

In a small bowl, stir together the spices: 1 1/2 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp kosher salt.

Step 2: Sauté the peppers and onions fajita-style

Heat a large skillet over medium-high heat for 1 minute. Add 1 tbsp neutral oil and swirl to coat.

Add the sliced onion and bell peppers. Cook for 8–10 minutes, stirring occasionally, until the veggies are softened but still have some bite and a few browned edges. Sprinkle in the spice mix and stir for 30 seconds to toast the spices and coat everything evenly.

Turn off the heat and stir in 1 tbsp fresh lime juice to brighten the flavors.

Step 3: Warm the chicken (or black beans) and the corn

Return the skillet to medium heat. Add 12 oz pre-cooked seasoned chicken (or, for a vegetarian option, add 1 (15 oz) can black beans, drained and rinsed) plus 1 cup corn.

Cook, stirring, for 3–4 minutes until everything is hot. If using chicken, heat until it reaches an internal temperature of 165°F (74°C).

Step 4: Heat the rice

Microwave the rice packets according to package directions (most are 90 seconds per packet). Carefully fluff the rice with a fork in a bowl to keep it light and steamy.

If using cooked leftover rice, microwave it covered with a damp paper towel for 1–2 minutes, or until hot throughout.

Step 5: Build the bowls and melt the pepper jack

Divide the hot rice between 4 bowls (about 3/4 cup rice per bowl if you used 3 cups cooked rice).

Spoon the fajita chicken-and-veggie mixture over the rice. Immediately sprinkle 1 cup shredded pepper jack over the top (about 1/4 cup per bowl).

To melt the cheese, either:

• Cover: Loosely cover the bowls for 1–2 minutes so the residual heat melts the cheese, or
• Microwave: Microwave each bowl for 15–25 seconds until the cheese is melty.

Step 6: Finish with salsa, lime, cilantro, and creamy toppings

Top each bowl with salsa (about 2 tbsp per bowl), a sprinkle of cilantro, and a squeeze of fresh lime.

Add a dollop of guacamole and/or sour cream (about 2 tbsp per bowl) and serve right away while the cheese is still warm and stretchy.

Pro Tips

• Get that fajita char: Don’t stir constantly. Let the peppers and onions sit for 1–2 minutes at a time so they can brown.
• Keep veggies crisp-tender: Stop cooking when they’re softened but still slightly firm; they’ll continue to soften from carryover heat.
• Melty cheese trick: Add the pepper jack while everything is piping hot, then cover the bowl for 1–2 minutes for perfect melt without overcooking the rice.
• Salt check: Pre-cooked chicken and salsa vary a lot in saltiness. Taste the skillet mixture before serving and add up to 1/4 tsp more salt if needed.
• Microwave rice upgrade: If your rice is plain, stir in 1 tsp lime juice and a pinch of salt after heating for instant cilantro-lime vibes (add cilantro too if you like).

Variations

• Vegetarian black bean fajita bowl: Swap the chicken for 1 (15 oz) can black beans. For extra protein, add 1/2 cup canned (drained) or frozen edamame, or top with a fried egg.
• Extra smoky: Add 1/2 tsp smoked paprika with the spice mix, or use fire-roasted corn.
• Low-carb option: Replace rice with 4 cups cauliflower rice. Sauté cauliflower rice in a separate pan with 1 tsp oil for 5–6 minutes until hot.

Storage & Make-Ahead

Store components in airtight containers in the refrigerator for up to 4 days. For the best texture, keep rice separate from the fajita chicken/beans mixture and keep cold toppings (salsa, cilantro, guac, sour cream, lime) separate.

To reheat, microwave rice and the fajita mixture until hot: 1–2 minutes, stirring halfway through. If reheating chicken, make sure it reaches 165°F (74°C). Add cheese after reheating, then top with salsa, lime, cilantro, and guac/sour cream right before eating.

Nutrition (per serving)

Approximate, using chicken, pepper jack, guacamole, and sour cream: 650 calories; 38 g protein; 62 g carbohydrates; 28 g fat; 7 g fiber; 1200 mg sodium. Values vary based on rice type, seasoning on chicken, and salsa/cheese brands.