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Easy Chicken Fajita Rice Casserole

Easy Chicken Fajita Rice Casserole

This Easy Chicken Fajita Rice Casserole is a comforting, one-dish wonder perfect for busy weeknights, transforming the vibrant flavor of classic fajitas into an oven-baked meal. It's a practical family dinner solution, ideal for using leftover chicken and bell peppers, and serves as a healthy yet hearty crowd-pleaser for cozy nights or meal prepping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 400 kcal

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Aluminum foil

Ingredients
  

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
 

Instructions

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the dish from the oven and carefully remove the foil. Sprinkle the shredded cheese evenly over the top.
  • Return the casserole to the oven and bake, uncovered, for an additional 5-10 minutes, or until the cheese is fully melted and bubbly.
  • Let the casserole rest for 5-10 minutes before serving. This allows it to set up, making it easier to scoop and serve.

Notes

Spice it up with diced jalapeño or red pepper flakes. For a creamier casserole, stir in 4 ounces of softened cream cheese. For a smoky flavor, add a teaspoon of smoked paprika or a tablespoon of adobo sauce from chipotle peppers. Store cooled casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger amounts in a 350°F (175°C) oven, covered with foil, for 15-20 minutes.