Easy Chicken Fajita Rice Casserole
This Easy Chicken Fajita Rice Casserole combines all the bold, smoky flavors of classic chicken fajitas with the comforting heartiness of a baked rice casserole in one single dish. Tender seasoned chicken, colorful bell peppers, and fluffy rice all bake together under a blanket of melted cheese for a weeknight dinner the whole family will love.
Equipment
- 9x13 inch baking dish
- Large skillet
- Aluminum foil
- Sharp knife and cutting board
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized strips
- 1.5 cups long grain white rice uncooked
- 2.5 cups chicken broth low sodium recommended
- 1 can (10 oz) diced tomatoes with green chiles do not drain
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 1.5 tbsp fajita seasoning store-bought or homemade
- 2 tbsp olive oil
- 1.5 cups shredded Monterey Jack or Mexican blend cheese divided
- 1 tbsp fresh lime juice optional, for serving
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or a thin coat of olive oil.
- Toss the chicken strips with the fajita seasoning and one tablespoon of olive oil until evenly coated. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until golden brown. The chicken does not need to be fully cooked through at this stage.
- Spread the uncooked rice in an even layer across the bottom of the prepared baking dish. Pour the chicken broth and the entire can of undrained diced tomatoes with green chiles over the rice and stir gently to combine.
- Scatter the sliced bell peppers and onion evenly over the rice mixture, distributing them throughout the dish so every serving will have plenty of vegetables.
- Nestle the seared chicken strips on top of the vegetables in a single even layer. Cover the baking dish tightly with aluminum foil, pressing the edges down firmly to seal in the steam.
- Bake covered for 40 to 45 minutes, until the rice has absorbed all the liquid and is fully tender. Do not lift the foil during this time, as the trapped steam is essential for properly cooking the rice.
- Remove the foil and sprinkle the shredded cheese evenly over the top of the casserole. Return the dish to the oven uncovered and bake for an additional 8 to 10 minutes, until the cheese is fully melted and lightly golden at the edges.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped cilantro and a squeeze of lime juice. Serve with sour cream, guacamole, or warm tortillas on the side.
Notes
For best results, seal the aluminum foil tightly around the baking dish before the covered bake. Loose foil allows steam to escape and leads to undercooked rice. If your rice is still slightly firm after 45 minutes, add 2 tablespoons of warm broth, re-seal the foil, and bake for another 8 to 10 minutes before adding the cheese. Rotisserie chicken can be substituted for raw chicken; skip the searing step and reduce the covered bake time to 30 to 35 minutes. Leftovers keep well in an airtight container in the refrigerator for up to 4 days and freeze well for up to 3 months.