This Chicken Fajita Rice Casserole has everything you love about fajitas, the seasoned chicken, the colorful peppers, the onions, the cheese, all cooked together in one dish with the rice right in there doing its thing. Dump it in, cover it, bake it, add cheese, done.
There are 2 kinds of weeknight dinners. The kind where you stand at the stove stirring things and monitoring temperatures and generally being involved. And the kind where you dump everything into a dish, cover it with foil, put it in the oven, and go sit down for almost an hour.
This is very much the second kind.
Everything goes into one 9 by 13 inch baking dish. The rice cooks right in the chicken broth and tomato juices. The chicken, peppers, and onions roast in all that flavor. A packet of fajita seasoning does all the seasoning so you don’t have to measure 7 different spices. And then cheese goes on top at the end because of course it does.
It is a complete meal in one dish. It tastes like fajitas. It requires almost no effort. There is genuinely nothing to complain about here.
Ingredients In Chicken Fajita Rice Casserole
- Fajita seasoning mix (1 packet): One packet does the job here. If you want to make your own seasoning from scratch that is completely valid but also this is AllMyCravings and we respect the packet.
- Long grain white rice (uncooked): Goes in dry and cooks right in the liquid during baking. Do not use instant rice or short grain rice here, they cook at different rates and you will end up with mush or crunch and neither is acceptable.
- Chicken broth: The liquid the rice cooks in. Use low sodium so the fajita seasoning controls the salt level.
- Diced tomatoes (1 can, undrained): Goes in with all its juice which adds flavor and moisture. Do not drain it.
- Boneless skinless chicken breasts: Cut into bite size pieces so they cook evenly alongside the rice.
- Bell peppers (red, yellow, green): All 3 for color and flavor. They soften beautifully in the oven and make this look like you tried harder than you did.
- Onion: Sliced, goes in with everything else.
- Garlic (3 cloves, minced): Always.
- Olive oil: Just a tablespoon to help everything cook and get a little golden.
- Shredded cheese (2½ cups): Monterey Jack and cheddar is the classic combo here. Goes on at the end uncovered so it gets melted and bubbly and slightly browned.
- Fresh cilantro and lime wedges: For serving. If you are a cilantro hater you know what to do.
How To Make Chicken Fajita Rice Casserole
Preheat the oven to 375°F. In a 9 by 13 inch baking dish, combine the rice, chicken broth, diced tomatoes with all their juice, chicken pieces, all three bell peppers, onion, garlic, and olive oil. Sprinkle the fajita seasoning over everything and stir well to combine.
Spread it all into an even layer and press down gently so the rice is submerged in the liquid. This is important. Rice that is sitting on top of the liquid instead of submerged in it will not cook evenly and you will have crunchy patches which is not the vibe.
Cover the dish tightly with aluminum foil. Tightly. A loose cover lets the steam escape and steam is what cooks the rice. Press the foil down around the edges and do not let it breathe. Bake covered for 50 to 55 minutes until the rice is tender and the chicken is cooked through.
Remove the foil, give everything a gentle stir, then scatter the cheese over the top. Return to the oven uncovered for 8 to 10 minutes until the cheese is melted and bubbly and doing exactly what cheese should do.
Let it rest for 10 minutes before serving. This is not optional and it is not suggestions. The rice firms up and any extra liquid gets absorbed during this time. Cut into it too early and you will have soup with rice in it. Wait the 10 minutes.
Top with fresh cilantro and serve with lime wedges, sour cream, and salsa because that is the correct way to eat this.
Tips and Tricks
- Submerge the rice. Before it goes in the oven make sure the rice is pressed down and sitting in the liquid not floating on top of it. This is the single most important step for even cooking.
- Seal the foil tightly. The steam trapped under the foil is what cooks the rice. A loose seal means escaped steam means undercooked rice means a sad dinner. Press it down around the edges.
- Don’t lift the foil while it bakes. Every time you lift the foil you release steam and extend the cooking time. Trust the process and leave it alone.
- Wait the full 10 minutes before serving. The rest time is doing real work. The liquid finishes absorbing and the whole dish firms up into something scoopable instead of soupy.
- Use the right rice. Long grain white rice is what this recipe was developed with. Instant rice, brown rice, or short grain rice all cook at different rates and will not give you the same result.
Variations Worth Trying
- Chicken thighs instead of breasts give you more flavor and are harder to overcook. Boneless skinless thighs cut into pieces work perfectly here.
- Add a can of black beans or corn, or both, to the dish before baking for extra bulk and flavor. They fit right in with the fajita theme and stretch the casserole further.
- Use a homemade fajita seasoning if you prefer to control the salt and spice level. Chili powder, cumin, garlic powder, onion powder, paprika, oregano, and a pinch of cayenne is the basic formula.
- Swap the chicken for shrimp but add it in the last 10 minutes only, uncovered, after the rice is already cooked. Shrimp cooks in minutes and will be rubbery if it bakes for an hour.
Try These Recipes Next
- White Chicken Lasagna Roll Ups
- Mississippi Chicken Casserole
- Over-the-Top Triple Cheese Mac and Cheese
- Cajun Alfredo Lasagna
- Ham & Cheese Croissant Egg Bake
Chicken Fajita Rice Casserole
Ingredients
- 1 ounce fajita seasoning mix, 1 packet
- 1½ cups long grain white rice, uncooked
- 2 cups chicken broth
- 14.5 ounces diced tomatoes, 1 can, undrained
- 1½ pounds boneless skinless chicken breasts, cut into bite size pieces
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2½ cups shredded cheese, such as Monterey Jack and cheddar
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 375°F (190°C).
- In a 9 by 13 inch baking dish, combine the 1½ cups rice, 2 cups chicken broth, the can of diced tomatoes with its juice, the 1½ pounds chicken pieces, all three sliced bell peppers, the sliced onion, the 3 cloves minced garlic, and the 1 tablespoon olive oil. Sprinkle the packet of fajita seasoning over everything and stir well. Spread the mixture into an even layer and press down gently so the rice is submerged in the liquid. This is what lets it cook evenly.
- Cover the dish tightly with aluminum foil. A loose cover is the enemy here, you want the steam trapped. Bake for 50 to 55 minutes, until the rice is tender and the chicken is cooked through.
- Remove the foil and give everything a gentle stir. Scatter the 2½ cups shredded cheese over the top and return to the oven uncovered for 8 to 10 minutes, until the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes. This is not optional, the rice firms up and any extra liquid gets absorbed during this time.
- Top with the ¼ cup chopped cilantro and serve with lime wedges.
Recipe Notes
- Rice: Long grain white rice only. Instant rice turns to mush and brown rice takes too long and needs more liquid. Don’t swap either.
- Submerge the rice: Before covering and baking, press the rice down so it is sitting in the liquid not floating on top. This is the most important step for even cooking.
- Seal the foil tightly: Steam is what cooks the rice. A loose seal lets it escape and you end up with crunchy rice and a confused expression. Press the foil down around all the edges.
- Don’t lift the foil while it bakes: Every time you peek you release steam and extend the cooking time. Leave it alone and trust the process.
- Rest time: 10 minutes after coming out of the oven. The liquid finishes absorbing and the casserole firms up into something scoopable. Skip it and you have soup.
- Canned tomatoes: Go in undrained. The juice is liquid the rice needs and flavor the dish needs. Don’t drain it.
- Chicken thighs: Boneless skinless thighs work even better than breasts here, but I have someone in the house who doesn’t like thighs. More flavor, harder to overcook, cut into bite size pieces and swap in directly.
- Add beans or corn: A drained can of black beans or a cup of frozen corn can go in at the start with everything else. Fits the flavors perfectly and stretches the casserole further.
- Cheese: Monterey Jack and cheddar is the classic combo but any good melting cheese works. Pepper jack if you want heat.
- Toppings: Sour cream and salsa are mandatory in my house. Guacamole, sliced jalapeños, and crushed tortilla chips are all welcome additions.
- Leftovers: Store covered in the fridge for up to 4 days. Reheat in the microwave or covered in the oven at 350°F. Freezes well for up to 3 months, thaw overnight in the fridge before reheating.
Nutrition Information
Frequently Asked Questions
Not recommended for this recipe. Brown rice takes significantly longer to cook and you would need to adjust the liquid and baking time considerably. Stick with long grain white rice for the best result.
Also not recommended. Instant rice is pre-cooked and will turn to mush after an hour in the oven. Long grain white rice is the one.
Almost always one of 3 things. The foil was not sealed tightly enough and steam escaped, the rice was not submerged in the liquid before baking, or your oven runs cool. Cover tightly, press the rice down, and add another 10 minutes if needed.
You can assemble everything in the dish up to a day ahead and refrigerate covered. Add about 10 minutes to the covered bake time since it is going in cold.
Yes. Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F covered with foil until heated through.
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