Chicken Fajita Rice Casserole

It’s 6pm and you need dinner fast. If you’re craving something comforting, this works perfectly. This Chicken Fajita Rice Casserole is a total game changer.

You get all the bold Mexican flavors in one dish. There is no need for multiple pans or stress. It is simple, filling, and delicious right now.

WHY THIS CHICKEN FAJITA RICE CASSEROLE WORKS

This recipe is a lifesaver for any weeknight dinner. It is especially great for a busy Fall evening. You just prep, layer, and bake.

The rice absorbs all the savory chicken broth. The peppers stay tender and sweet. It is a family-friendly meal that everyone loves.

HOW THIS COMES TOGETHER

This casserole comes together with very little effort. You start with dry rice in the pan. Then you layer seasoned chicken and fresh vegetables. The oven does all the hard work while you relax.

WHAT YOU’LL NEED

These simple pantry staples create amazing flavor. You likely have most of these in your kitchen.

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1.5 cups long-grain white rice, uncooked
• 3 cups low-sodium chicken broth
• 1 large red bell pepper, sliced into thin strips
• 1 large green bell pepper, sliced into thin strips
• 1 medium yellow onion, sliced into thin strips
• 2 tablespoons fajita seasoning
• 2 tablespoons extra virgin olive oil
• 1.5 cups shredded Mexican blend cheese
• 0.5 teaspoon kosher salt

STEP-BY-STEP DIRECTIONS

1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
2. Distribute the uncooked rice evenly across the bottom.
3. In a large bowl, combine chicken, peppers, and onions.
4. Add oil, fajita seasoning, and salt. Toss until everything is thoroughly coated.
5. Layer the chicken and vegetable mixture over the rice.
6. Pour the chicken broth over the entire mixture. Ensure all rice grains are submerged.
7. Seal the dish tightly with aluminum foil. This traps steam for proper rice hydration.
8. Bake in the preheated oven for 35 minutes.
9. Remove the foil. Sprinkle the shredded cheese over the top.
10. Return to the oven uncovered. Bake for 10 more minutes until liquid is absorbed.
11. Remove from the oven. Let the casserole rest for 5 minutes before serving.

HOW TO SERVE IT

Top this dish with a dollop of sour cream. Add some fresh cilantro for a bright finish. Serve it with warm tortillas or crunchy chips. This is great for casual hosting too.

LEFTOVERS & STORAGE

Store any leftovers in the fridge for three days. Use an airtight container to keep it fresh. This meal also freezes very well. It is perfect for meal prep lunches later.

MAKE IT EVEN BETTER (PRO TIPS)

• Seal the foil very tightly to cook rice perfectly.
• Don’t skip the resting time after baking.
• Use fresh bell peppers for the best texture.
• Add a squeeze of lime at the end.
• Try a spicy seasoning for extra heat.
• Check your rice at the 35-minute mark.
• Use a high-quality Mexican cheese blend for melting.
• Cut chicken into uniform cubes for even cooking.

EASY WAYS TO CHANGE IT UP

• Add black beans for extra protein and fiber.
• Use shrimp instead of chicken for a twist.
• Swap in brown rice but add more liquid.
• Add sliced jalapeños for a spicy kick.

QUICK QUESTIONS

Why is my rice still crunchy?

Your foil might not have been tight enough. Steam needs to stay inside the dish. Ensure the rice is fully submerged in broth.

Can I use brown rice?

Yes, but you must adjust the liquid. Brown rice needs more broth and more time. Check the package for specific liquid ratios.

This meal is going to become a staple. I hope your family loves it as much as mine. Give it a try tonight!

— Ethan

Chicken Fajita Rice Casserole

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 480

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1.5 cups long -grain white rice, uncooked
• 3 cups low -sodium chicken broth
• 1 large red bell pepper, sliced into thin strips
• 1 large green bell pepper, sliced into thin strips
• 1 medium yellow onion, sliced into thin strips
• 2 tablespoons fajita seasoning
• 2 tablespoons extra virgin olive oil
• 1.5 cups shredded Mexican blend cheese
• 0.5 teaspoon kosher salt

Method

 

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9x13 inch baking dish.
2. Distribute the uncooked long-grain rice evenly across the bottom of the baking dish.
3. In a large mixing bowl, combine the cubed chicken, bell peppers, and onions.
4. Add olive oil, fajita seasoning, and salt to the bowl and toss until the chicken and vegetables are thoroughly coated.
5. Layer the chicken and vegetable mixture evenly over the rice in the baking dish.
6. Pour the chicken broth over the entire mixture, ensuring all rice grains are submerged in liquid.
7. Seal the dish tightly with aluminum foil to ensure steam is trapped for proper rice hydration.
8. Bake in the preheated oven for 35 minutes.
9. Remove the foil, sprinkle the shredded cheese over the top, and return to the oven uncovered.
10. Bake for an additional 10 minutes or until the liquid is fully absorbed, the rice is tender, and the cheese is melted and bubbly.
11. Remove from the oven and allow the casserole to rest for 5 minutes before serving to stabilize the texture.