Chicken Fajita Rice Casserole

Chicken Fajita Rice Casserole with seasoned chicken, three colors of bell peppers, onions, and long grain rice all baked together in one dish with the rice cooking right in the chicken broth. Topped with melted cheese and served with sour cream and salsa. One dish, feeds 6, minimal effort.

Prep Time15

Cook Time1 5

Resting Time10

Total Time1 30

Course: Main Course

Cuisine: American, Mexican

Keyword: chicken fajita rice casserole, easy chicken fajita bake

Servings:

Calories: 514kcal

Author: Joanna Cismaru

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

US Customary - Metric

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.

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