Go Back
Chicken Fajita Rice Casserole
Flona

Easy Chicken Fajita Rice Casserole

This Chicken Fajita Rice Casserole is a delicious one-dish meal that brings together all the bold flavors of classic fajitas. With juicy chicken, vibrant bell peppers, seasoned rice, and melty cheese, it's perfect for busy weeknights and highly customizable for your family's tastes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons fajita seasoning store-bought or homemade
  • 2 tablespoons olive oil divided
  • 1 large red bell pepper sliced into strips
  • 1 large green bell pepper sliced into strips
  • 1 large yellow or orange bell pepper sliced into strips
  • 1 medium yellow onion sliced
  • 1.5 cups long-grain white rice uncooked
  • 3 cups low-sodium chicken broth
  • 1 can (10 ounces) diced tomatoes with green chilies undrained
  • 2 cups shredded Mexican cheese blend
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • Fresh cilantro for garnish, optional
  • Sour cream, avocado slices, and lime wedges for serving

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Aluminum foil
  • Cutting board and knife

Method
 

  1. Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with cooking spray.
  2. Toss chicken pieces with 1 tablespoon fajita seasoning until well coated.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 4 minutes, stirring occasionally, until golden-brown. Transfer to a plate.
  4. Add remaining 1 tablespoon olive oil to the same skillet. Add sliced peppers and onions and cook for 5 minutes until softened.
  5. Sprinkle vegetables with remaining fajita seasoning, garlic powder, and cumin. Stir well.
  6. Spread uncooked rice evenly in the prepared baking dish. Pour in chicken broth and add the can of diced tomatoes with green chilies.
  7. Layer the sauteed peppers and onions over the rice, then arrange chicken pieces on top. Season with salt and pepper.
  8. Cover tightly with aluminum foil and bake for 35 to 40 minutes, until rice is tender.
  9. Remove foil and sprinkle shredded cheese over the top. Bake uncovered for 5 to 10 minutes until cheese is melted and bubbly.
  10. Let rest for 5 minutes before serving. Garnish with fresh cilantro and serve with sour cream, avocado, and lime wedges.

Notes

  • Use rotisserie chicken to save time. Shred about 3 cups and skip the searing step.
  • Brown rice requires 3.5 cups broth and 50 to 55 minutes covered baking time.
  • Add black beans or corn for extra heartiness. Drain well before adding.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze portions for up to 3 months. Thaw overnight before reheating.