Chicken Fajita Rice Casserole
A hearty, one-dish bake combining tender chicken, colorful bell peppers, and rice in a zesty fajita seasoning, topped with melted cheese. Perfect for easy family dinners and meal prep.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hr
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
Scale
2 cups long-grain white or brown 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 tablespoons) fajita seasoning
1 cup shredded cheddar or Mexican blend cheese
1/2 cup black beans (optional)
1/2 cup corn (optional)
1/2 cup diced tomatoes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat oil and sauté onion and bell peppers for 5 (7 mins until softened. Remove and set aside.
- In the same skillet, cook chicken pieces with half the fajita seasoning for 5 (6 mins until no longer pink on the outside.
- In a 9×13 inch baking dish, combine uncooked rice, broth, and remaining seasoning. Stir in sautéed veggies, chicken, and any optional add-ins.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil, sprinkle cheese evenly over the top, and bake uncovered for 5 (10 more minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
- For a spicier kick, add a diced jalapeño with the bell peppers.
- Leftovers store well in the fridge for up to 4 days and freeze beautifully.
- You can assemble the casserole up to a day ahead and refrigerate before baking.
Nutrition
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
Find it online: https://prepmealkitchen.com/chicken-fajita-rice-casserole/