Easy Chicken Fajita Rice Casserole (One-Pan Dinner!)

There are some weeknights when the thought of juggling multiple pans and a long list of steps feels completely overwhelming. We all know those days. You want something delicious and satisfying, something the whole family will actually eat without complaints, but you just don’t have the energy for a full-on culinary project. For me, that’s when this Easy Chicken Fajita Rice Casserole saves the day. It takes all the sizzling, vibrant flavor of classic fajitas and transforms it into a comforting, one-dish wonder that basically cooks itself in the oven. It’s the perfect answer for those busy evenings when you need a win.

This recipe was born from my love for Tex-Mex food and my deep-seated need for practical family dinner recipes. It’s become a staple in our rotation because it’s not just easy; it’s a fantastic way to use up leftover chicken and whatever bell peppers are rolling around in the crisper drawer. It’s one of those meals to make with bell peppers that feels both healthy and hearty, a true crowd-pleaser that works just as well for a cozy night in as it does for meal prepping lunches for the week.

From Sizzling Skillet to Cozy Casserole

I’ll always love the drama of a sizzling skillet of fajitas arriving at a restaurant table. But at home? The smoke, the multiple components, the cleanup—it’s not always practical. This casserole captures the essence of that experience without the fuss. The magic happens in the oven, where the rice soaks up the savory chicken broth and fajita spices, the chicken stays tender and juicy, and the peppers soften into sweet, colorful ribbons. It’s the kind of easy fun family dinner that leaves you with more time to actually sit and connect with your family instead of scrubbing pans.

The Building Blocks of Fajita Flavor

The beauty of this dish is its simplicity, but choosing the right components makes a big difference. Here’s what you’ll want to look for:

• The Chicken: I usually reach for about 1.5 pounds of boneless, skinless chicken breasts, but thighs work beautifully here too. Thighs will give you a slightly richer flavor and are more forgiving if you accidentally overcook them a bit. The key is to cut the chicken into uniform, bite-sized pieces so they cook evenly.
• A Rainbow of Peppers: Don’t just stick to one color! Using a mix of red, green, and yellow bell peppers isn’t just for looks. The red and yellow peppers bring a wonderful sweetness, while the green adds a slightly earthy, classic fajita flavor. This is truly one of the best meals to make with bell peppers.
• The Seasoning: A store-bought packet of fajita seasoning is the ultimate shortcut and works perfectly fine. However, if you have a few extra minutes, making your own is a game-changer. A simple mix of chili powder, cumin, paprika, garlic powder, and onion powder gives you total control over the flavor and salt levels.
• Rice and Broth: Long-grain white rice is my go-to for this casserole. Using chicken broth instead of water to cook the rice is a non-negotiable step; it infuses every single grain with a savory depth that water just can’t provide.

Let’s Get This Casserole in the Oven: A Step-by-Step Guide

This is where it all comes together. Forget complicated steps; this is a straightforward path to a delicious dinner.

1. Sauté the Veggies: Get your tablespoon of olive oil shimmering in a large skillet over medium-high heat. Add your sliced onion and bell peppers and cook them until they start to soften and get a little color, usually about 5-7 minutes. You want them tender-crisp, not mushy.
2. Cook the Chicken: Add the bite-sized chicken pieces to the skillet with the veggies. Sprinkle the fajita seasoning over everything and stir well to coat. Cook until the chicken is no longer pink on the outside. It doesn’t need to be cooked all the way through just yet, as it will finish in the oven.
3. Combine and Bake: In a 9×13 inch casserole dish, combine the uncooked rice, chicken broth, and the chicken and veggie mixture from the skillet. If you’re using the optional black beans, corn, or diced tomatoes, stir them in now. Give it all a good mix, cover the dish tightly with foil, and bake in a preheated 375°F (190°C) oven for about 45-50 minutes, or until the rice is tender and has absorbed most of the liquid.
4. The Cheesy Finish: Remove the foil and sprinkle your shredded cheddar or Mexican blend cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for another 5-10 minutes until the cheese is melted, bubbly, and slightly golden. Let it rest for a few minutes before serving.

Fun Twists and Flavor Variations

This casserole is a fantastic canvas for customization. You can easily adapt it to your family’s tastes or what you have on hand.

• Spice It Up: For those who like a little heat, add a finely diced jalapeño along with the bell peppers, or sprinkle in a pinch of red pepper flakes with the fajita seasoning.
• Add a Creamy Element: For a richer casserole, stir in 4 ounces of softened cream cheese along with the broth and rice. It melts into the dish, creating a wonderfully creamy sauce.
• Chef’s Secret – A Touch of Smoke: For a smoky, deeper flavor that mimics a grill, add a teaspoon of smoked paprika to your fajita seasoning. Or, for a truly next-level secret, stir in a tablespoon of adobo sauce from a can of chipotle peppers. It adds a smoky heat that is absolutely incredible and makes the whole dish taste more complex.

Perfect for Now, Perfect for Later: Storage and Reheating

This dish is a dream for leftovers and meal prep. It’s one of my favorite chicken and rice lunch meal prep solutions because the flavors actually seem to get even better the next day.

Storage: Once the casserole has cooled completely, store it in an airtight container in the refrigerator for up to 4 days.

Reheating: You can reheat individual portions in the microwave for a couple of minutes until heated through. If you’re reheating a larger amount, place it back in a baking dish, cover with foil, and warm it in a 350°F (175°C) oven for about 15-20 minutes, or until hot.

Easy Chicken Fajita Rice Casserole

Ingredients

• 2 cups long-grain white rice
• 2 cups chicken broth
• 1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 packet (or 2-3 tablespoons) fajita seasoning
• 1 cup shredded cheddar or Mexican blend cheese
• Optional: 1/2 cup canned black beans, rinsed and drained
• Optional: 1/2 cup frozen or canned corn
• Optional: 1/2 cup canned diced tomatoes, drained

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and bell peppers and sauté for 5-7 minutes until they begin to soften.
3. Add the chicken pieces to the skillet. Sprinkle with the fajita seasoning and stir to coat everything evenly. Cook for 3-4 minutes, until the chicken is browned on the outside.
4. In the prepared baking dish, combine the uncooked rice and chicken broth. Add the chicken and vegetable mixture from the skillet, along with any optional beans, corn, or tomatoes. Stir everything together until well combined.
5. Cover the dish tightly with aluminum foil and bake for 45-50 minutes. The rice should be tender and most of the liquid should be absorbed.
6. Remove the dish from the oven and carefully remove the foil. Sprinkle the shredded cheese evenly over the top.
7. Return the casserole to the oven and bake, uncovered, for an additional 5-10 minutes, or until the cheese is fully melted and bubbly.
8. Let the casserole rest for 5-10 minutes before serving. This allows it to set up, making it easier to scoop and serve.