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Chicken Fajita Rice Casserole Recipe
John

Chicken Fajita Rice Casserole Recipe

Hearty Chicken Fajita Rice Casserole with bell peppers, rice, and cheese. Easy family dinner ready in under an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups long-grain white rice uncooked
  • 2 cups chicken broth low-sodium
  • 1.5 lbs boneless skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion sliced thin
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 packet fajita seasoning or 2 tbsp homemade
  • 1 cup shredded cheddar or Mexican blend cheese
  • 0.5 cup black beans drained, optional
  • 0.5 cup corn kernels optional

Equipment

  • Large skillet
  • 9x13 baking dish
  • Foil

Method
 

  1. Heat olive oil in large skillet over medium-high. Sauté onion and bell peppers 4-5 minutes until soft. Set aside.
  2. Season chicken with fajita seasoning. Sear in skillet 3-4 minutes per side. Chop smaller.
  3. Preheat oven to 375°F. Grease 9x13 dish. Spread rice, pour broth, add chicken, veggies, beans, corn. Stir.
  4. Cover with foil, bake 35-40 minutes until rice tender.
  5. Uncover, top with cheese, bake 5-10 minutes until bubbly. Rest 5 minutes.

Notes

  • Use mix of bell peppers for color and sweetness.
  • Assemble ahead for easy meals.
  • Serve with lime and cilantro.