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Chicken Fajita Rice Casserole

Chicken Fajita Rice Casserole

A one-dish baked casserole with seasoned chicken, colorful bell peppers, uncooked rice, salsa, and melted cheese. Bold fajita flavor with minimal prep and easy cleanup.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Mexican-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts or thighs, diced into 1-inch pieces
  • 1 cup long grain white rice or jasmine rice, uncooked
  • 1 whole red bell pepper, sliced into thin strips
  • 1 whole yellow bell pepper, sliced into thin strips
  • 1/2 medium onion, sliced thin
  • 1 cup chicken broth
  • 1 cup salsa, mild or medium
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Mexican blend or cheddar cheese
  • 1 can black beans, 15 oz, drained and rinsed optional
  • 1 to taste fresh cilantro, sour cream, lime wedges optional, for serving

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Aluminum Foil
  • Cutting Board
  • Sharp Knife

Method
 

  1. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.
  2. Season chicken: toss diced chicken with olive oil and all spices until evenly coated.
  3. Layer: spread rice in the bottom of the dish. Add peppers, onion, and black beans if using.
  4. Add liquid: pour chicken broth and salsa over the dish. Stir gently to combine liquids.
  5. Add chicken: arrange seasoned chicken on top in a single layer.
  6. Bake covered: cover tightly with foil. Bake 40 minutes.
  7. Stir and add cheese: remove foil, stir gently. Scatter cheese on top. Bake uncovered 10 to 15 more minutes until cheese melts and chicken reaches 165 degrees F.
  8. Rest and serve: rest 5 minutes. Top with cilantro, sour cream, and lime if desired.

Notes

  • Seal foil tightly to trap steam and cook rice properly.
  • Stir after removing foil to redistribute liquid into rice.
  • Use jasmine or long grain white rice, not short grain or instant.
  • For brown rice, add 1/2 cup extra broth and 15 to 20 minutes extra covered bake time.
  • Keeps 4 days refrigerated. Reheat with a splash of broth.