Easy Chicken Fajita Rice Casserole
A flavorful and satisfying dish layered with tender chicken, colorful bell peppers, and gooey cheese, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Poultry
Ingredients
- 2 cups long-grain white or brown rice
- 2 cups chicken broth
- 1.5 lbs boneless skinless chicken breast or thighs
- 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 your oven to 350°F (175°C) to get it ready for baking.
- Combine the rice and chicken broth in a large mixing bowl. Stir in the fajita seasoning until well mixed. Set aside.
- Add olive oil to a large skillet over medium heat. Sauté the sliced onions and bell peppers until they soften, about 5-7 minutes.
- Add the bite-sized chicken pieces to the skillet and cook until they are no longer pink, about 5-8 minutes.
- Layer half of the rice mixture on the bottom of a baking dish. Spread the sautéed vegetables and cooked chicken over it. Top with the remaining rice mixture.
- Sprinkle the shredded cheese over the top. Cover the dish with foil to prevent burning and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
Notes
Ensure the chicken is fully cooked before layering for food safety. Use fresh ingredients for the best flavor.