Tex-Mex bowl with chicken, rice, beans, guacamole, and pico de gallo.
About this recipe
A Tex-Mex bowl with rice, grilled chicken fajitas, black beans, guacamole, pico de gallo, and soured cream. Hearty, colourful, and full of flavour.
History & Origin
The fajita bowl is a modern creation born on the Texas-Mexico border during the second half of the 20th century. The original fajitas were cheap cuts of beef — specifically the skirt steak — that Mexican cowboys known as vaqueros on Texan ranches received as part of their pay. These workers developed the habit of grilling this meat over embers, seasoning it with chilli, and serving it in flour tortillas. Over time the concept evolved into the casual restaurant, where fajitas were served on a sizzling iron griddle at the table, accompanied by guacamole, pico de gallo, beans, and rice. The fajita bowl emerged when the grain bowl trend of the 2010s fused with Tex-Mex tradition: all the components of the fajita platter presented in a bowl without a tortilla, ideal for those seeking lighter or gluten-free options. This version combines the best of Tex-Mex flavour — marinated chicken with cumin and garlic, grilled peppers, soured cream — with the practicality and visual generosity that characterise contemporary bowls. It is a dish that perfectly represents border cooking: direct, abundant, and full of colour.
Estimated cost
£7.50
Total cost
£1.88
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
480
Calories
32g
Protein
52g
Carbohydrates
16g
Fat
8g
Fibre
540mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Marinate the chicken strips in lime juice, cumin, garlic powder, salt, and a little oil for 15 minutes. Heat a frying pan or griddle over high heat and cook the chicken for 4–5 minutes each side until golden and cooked through.
- 2
In the same pan with the remaining oil, stir-fry the pepper strips and sliced onion over high heat for 4–5 minutes until tender but still with some texture. Season with salt.
- 3
Make the pico de gallo: finely chop the tomato, a quarter of the onion, and the coriander. Mix with lime juice and salt. Set aside.
- 4
Make the guacamole: mash the avocados with a fork, add salt, lime juice, and chopped coriander. Mix to a creamy texture with small chunks.
- 5
Heat the black beans in a small saucepan with a pinch of salt and cumin. If using tinned beans, drain and rinse before heating.
- 6
Assemble the bowl: place the rice as the base, add the chicken and sautéed peppers on top, then the beans. Add a spoonful of guacamole, pico de gallo, and soured cream. Garnish with coriander and a wedge of lime.
- 7
Serve immediately while the warm components are still steaming. The bowls can also be prepared ahead and assembled at the last moment.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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