Easy Chicken Fajita Rice Casserole

This casserole bakes seasoned chicken, sautéed peppers, and rice together in one dish, so the rice soaks up the broth and fajita spices as everything cooks. It's a fairly hands-off dinner once it's assembled — mostly just oven time — and the melted cheese on top ties it all together. Black beans, corn, or diced tomatoes are easy additions if you want to bulk it up further.

Seasoned chicken, sautéed bell peppers, and rice bake together in one dish with fajita spices and melted cheese.

Why You'll Love This Recipe

• Fast: ready in about 60 minutes (15 min prep, 45 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 6 servings
• Light: about 400 calories per serving

Ingredients

• 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

1. Heat a large skillet over medium heat.
2. Cook the sliced onions and bell peppers until softened and fragrant, then remove from the heat and set aside.
3. Season the chicken with fajita seasoning.
4. Sear it in the same skillet for a few minutes on each side, until browned.
5. Cut the chicken into bite-sized pieces.
6. Heat the oven to 375°F (190°C).
7. Spread the uncooked rice evenly in a greased 9x13-inch baking dish.
8. Add the chicken broth, seasoned chicken, and sautéed vegetables.
9. Stir everything to combine.
10. Cover with foil and bake for 35 to 40 minutes, until the rice is tender and the chicken is fully cooked.
11. Remove the foil and sprinkle cheese over the top.
12. Bake uncovered for another 5 to 10 minutes, until the cheese is melted and bubbly.
13. Let the casserole rest a few minutes before serving.

Cooking Tips

• Cover the dish tightly with foil so the rice steams properly and cooks through evenly.
• Cut the chicken into similar-sized pieces so it cooks at the same rate as the rice.
• Let the casserole rest a few minutes after baking so the rice can finish absorbing any extra liquid.

Substitutions

• Brown rice can replace white rice with a longer bake time.
• Ground turkey or shrimp can replace the chicken.
• Any color bell pepper works in place of the mix called for.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave, adding a splash of broth if the rice seems dry.
• Freeze baked and cooled portions for up to 2 months.

Serving Suggestions

• Serve with a dollop of sour cream or a squeeze of lime.
• Add avocado slices or fresh cilantro on top.
• Pair with tortilla chips or warm tortillas.

Nutrition (per serving)

Nutrient	Amount
Calories	400 kcal

You Might Also Like

• Healthy Turkey Taco Stuffed Sweet Potatoes
• Easy Sheet Pan Chicken Fajitas (Ready in 30 Minutes!)
• Healthy Turkey Taco Bowl
• Cajun Chicken Orzo
• Slow Cooker Mexican Chicken Burrito Bowl
• Slow Cooker Chicken Nachos