A chicken fajita rice bowl with cilantro-lime rice and topped with fajita-style chicken, seasoned black beans, grilled corn, fresh tomatoes and avocado. Healthy and delicious!
Mexican food is a family favorite. Whenever we go out to eat it’s usually a toss-up between Asian or Mexican. One of our favorite dishes to get at the Mexican restaurant is chicken fajitas. I love building my own little tortilla with a little chicken, lots of onions and peppers, beans, rice, and guac. Sometimes if we’re in a pinch for time, we’ll just run by Chipotle, where I always get the burrito bowl.
This rice bowl is the best of both worlds. Cilantro-lime rice is topped with fajita-style chicken, onions, and peppers, seasoned black beans, grilled corn, (because YUM) fresh avocado, and tomatoes. You could even top with some guacamole if you have some on hand, but I figured there was enough onions, tomatoes, lime juice, and cilantro in everything else, so I opted for fresh avocado and tomatoes 🙂
I love grilled corn around this time of year when fresh corn is back in the markets. If you don’t have a grill or aren’t too keen on the charred taste, feel free to use steamed corn instead.
This is such a delicious and fresh way to get your Mexican fix. Don’t be intimidated by the lengthy instructions. If you’re good at multi-tasking, you can have everything going at the same time and have a delicious meal ready in no time! Enjoy!
- 2 cups dry long-grain rice
- 3 cups water or chicken broth
- juice of 2 limes, more or less to taste
- zest of 1 lime
- ½ cup chopped cilantro
- salt, to taste (amount will depend on if you use water or broth)
- 1 tablespoon avocado or coconut oil (or another cooking oil of choice)
- ½ cup chopped onion (about ½ small onion or ¼ of a large onion)
- 2-3 garlic cloves, minced
- 1 medium tomato, diced
- 2 (15oz) cans black beans, drained and rinsed
- ½ – ¾ cup water or chicken broth, a splash more may be needed
- salt and pepper, to taste
- pinch of cumin
- pinch of cayenne pepper, optional
- 3 ears of fresh corn, husks and silks removed and scrubbed clean
- avocado oil (or another high-heat oil)
- salt and pepper
- 1-2 tablespoons avocado or coconut oil (or another cooking oil of choice)
- 1 large bell pepper, julienned (I used half of a yellow and red bell pepper)
- ½ large or 1 whole medium yellow or red onion, cut into slices from root to tip
- 2-3 boneless, skinless chicken breasts (about 1¼-1½ lbs) cut into thin strips
- 2-3 garlic cloves, minced
- ½ teaspoon paprika
- ¼ – ½ teaspoon ground cumin, to taste
- ¼ – ½ teaspoon chili powder, to taste
- juice of ½ lime, optional
- salt and pepper, to taste
- sliced avocado
- sliced fresh heirloom grape tomatoes
- chopped cilantro, optional
- lime juice, optional
- Add the rice to a medium pot along with 3 cups of water or broth. Increase heat to medium-high and bring to a low boil. Reduce heat to medium-low and cover with a lid. Cook the rice until all the water is absorbed, about 10-15 minutes. Remove from heat and let sit with the lid on for 5-10 minutes to continue steaming. Remove lid and fluff with a fork. Total cook time is about 20-25 minutes. Follow the directions on your specific package of rice for best results.
- To the cooked rice, mix in lime juice, zest, and chopped cilantro. Season generously with salt and add a pinch of pepper, if desired. Keep rice covered until ready to use.
- Drizzle oil into a medium sized saucepan and place onto the stove over medium-high heat. Add onion and sauté for 2-3 minutes, or until tender. Add garlic and cook for an additional minute. Stir in chopped tomato and continue cooking the mixture for a 2-3 more minutes before adding in the drained beans and water/broth. Bring the liquid to a low boil over medium-high heat, cover and let the beans cook until liquid has thickened. Season with salt and pepper, to taste. If beans get too thick, just stir in a little more water/broth. Remove from heat and keep covered until ready to use.
- Brush oil onto the cleaned corn and season with salt and pepper. Place onto a hot grill or grill pan (or if you have a gas stove, directly over the gas burner) and cook on each side for 1-3 minutes, turning as the kernels begin to brown, until the corn is evenly cooked. Let cool.
- Hold the corn upright over a large plate or bowl and cut the kernels off the cob with a sharp knife. Start at the top and using a gentle sawing motion, cut the kernels off the cob. Be careful not to cut your fingers!
- Into a large skillet, heat 1 tablespoon of oil over medium-high heat. Add sliced pepper and onions, and sauté over high heat for a few minutes until veggies are crisp-tender. Transfer to a dish while you cook the chicken.
- Into the same skillet, add another tablespoon of oil, if needed, and place over medium-high heat. Add sliced chicken and cook for a minute or so. Stir in minced garlic, paprika, cumin, chili powder, a generous pinch of salt and pepper. Sauté just until the chicken cooked. Add the veggies back to the skillet and the juice of a lime, if desired. Mix together to evenly coat. Adjust seasonings to taste.
- Place a large spoon full of rice into each bowl. Top with chicken fajita mixture, beans, corn, sliced avocado, and fresh tomatoes. Top with a fresh cilantro and serve with additional lime wedges. Serves 4-6.
You May Also Enjoy These Similar Recipes:
Grilled Corn Salad
Guacamole Breakfast Pizzas
Coconut Shrimp Tacos with Tropical Salsa
Love love fajita bowl and this is a gorgeous looking bowl and full of flavor my friend.
Have a wonderful weekend.
xoxo
Happy Cinco de Mayo! This looks incredible!
Thanks, Cassie!
These fajita bowls are perfect for Cinco de Mayo, Joscelyn!
If we weren’t going out tonight for tacos and margaritas (Ole!), I would definitely be making this! That corn looks so yummy, I love the deep flavor it has after grilling it.
I hope you have a wonderful and special Mother’s day with your family!
Thank you, Stacey! This recipe came out great, I love me some grilled corn 🙂
Bowl recipes are so much fun, Joscelyn. Love how delicious and so full of awesome flavors this faijta rice bowl looks and sounds. Wish you a Happy Mother’s Day and a lovely weekend!
Happy Mother’s Day to you, friend! Have a wonderful weekend!
Oh wow. The addition of grilled corn is genius! Definitely going on my list of recipes to try! Thanks so much.
Thank you, Carrie! Please let me know how you like it 🙂
Cilantro lime rice is SO SO freaking good!! I could eat bowls of that, plain! Ha. This looks fabulous, my friend!
Aw, thanks girl! I love cilantro lime rice. The combination of flavors in this bowl are amazing! Have a great weekend!
I absolutely love healthy bowl recipes like this! Your recipe sounds so amazing Joscelyn, I love the fajita flavours. Yum! <3
Thanks, Harriet! I enjoy good fajitas! I hop you have a wonderful weekend 🙂
Thanks, Harriet! I enjoy good fajitas! The flavor added a nice twist to the recipe.
Yum! This looks delicious! I love the taste of grilled corn, but never would have thought to add it to a fajita bowl. Great idea!
Thank you, Shann Eva! It turned out great!