Easy Chicken Fajita Rice Casserole
Transform your weeknight dinner routine with this vibrant and incredibly easy Chicken Fajita Rice Casserole. Packed with tender chicken, colorful bell peppers, and savory fajita spices, all baked into fluffy rice with melted cheese, this dish delivers maximum flavor with minimal effort. It's a comforting, complete meal perfect for busy families.
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- It's a complete meal in one dish, minimizing cleanup.
- Bursting with bold, zesty fajita flavors that everyone loves.
- Highly customizable with your favorite fajita toppings.
- A fantastic way to feed a crowd or enjoy delicious leftovers.
- Perfect for busy weeknights, requiring minimal hands-on time.
Ingredients
- 400 grams (2 cups) long-grain white or brown rice, uncooked
- 480 milliliters (2 cups) chicken broth
- 680 grams (1.5 lbs) boneless, skinless chicken breast or thighs, cut into 2.5 cm (1 inch) bite-sized pieces
- 15 milliliters (1 tablespoon) olive oil
- 1 medium onion (approximately 150g), thinly sliced
- 1 red bell pepper (approximately 150g), deseeded and thinly sliced
- 1 green bell pepper (approximately 150g), deseeded and thinly sliced
- 1 yellow bell pepper (approximately 150g), deseeded and thinly sliced
- 1 packet (approximately 30g) or 30 milliliters (2 tablespoons) fajita seasoning
- 100 grams (1 cup) shredded cheddar or Mexican blend cheese
- 120 grams (½ cup) canned black beans, rinsed and drained (optional)
- 120 grams (½ cup) frozen or canned corn kernels, drained (optional)
- 120 grams (½ cup) diced tomatoes, drained (optional)
Instructions
- Preheat your oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish. This prevents sticking and ensures easy cleanup.
- Heat the olive oil in a large skillet or oven-safe pan over medium heat. Add the thinly sliced onions and bell peppers and sauté for 5-7 minutes, stirring occasionally, until they are softened and fragrant. Remove the vegetables from the skillet and set them aside in a bowl.
- Season the bite-sized chicken pieces generously with the fajita seasoning. Return the skillet to medium-high heat (if needed, add a touch more olive oil). Sear the chicken for 2-3 minutes on each side until browned, developing a flavorful crust. The chicken does not need to be fully cooked at this stage, as it will finish baking in the oven.
- In the greased baking dish, spread the uncooked rice evenly across the bottom. Pour the chicken broth over the rice. Distribute the seared chicken pieces and the sautéed bell peppers and onions over the rice. If using, gently stir in the black beans, corn, and diced tomatoes at this point to ensure even distribution. Ensure the rice is mostly submerged in the liquid for proper cooking.
- Cover the baking dish tightly with aluminum foil. This traps the steam, allowing the rice to cook perfectly and the chicken to remain tender. Bake for 35-40 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is fully cooked through to an internal temperature of 74°C (165°F).
- Carefully remove the foil from the baking dish. Sprinkle the shredded cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is beautifully melted and bubbly. For an extra golden-brown crust, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to set, making it easier to serve.
Tools You’ll Need
- 23×33 cm (9×13 inch) baking dish
- Large skillet (oven-safe is a bonus)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Aluminum foil
- Spatula or spoon for stirring
Essential Success Tips
- Do not overcrowd the skillet when searing the chicken; work in batches if necessary to ensure a good sear rather than steaming the chicken.
- Make sure the rice is fully submerged in the broth before covering and baking; this is crucial for even cooking.
- For the best cheese pull and flavor, use freshly grated cheese rather than pre-shredded, which often contains anti-caking agents.
- Allow the casserole to rest for a few minutes after baking. This helps the rice absorb any remaining liquid and makes the dish easier to scoop and serve.
- Taste the mixture before baking and adjust fajita seasoning if you prefer more spice or salt.
Professional Cooking Secrets
- For an extra layer of flavor, lightly toast the uncooked rice in a dry skillet for 2-3 minutes before adding it to the baking dish. This enhances its nutty aroma.
- After searing the chicken and cooking the vegetables, deglaze the skillet with a splash of chicken broth or a squeeze of lime juice, scraping up any browned bits. Add this flavorful liquid to your casserole dish.
- Consider adding a squeeze of fresh lime juice over the casserole just before serving. The acidity brightens all the rich flavors.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: This casserole freezes well. Cool completely, then portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
- Variations: Experiment with different cheeses like Monterey Jack or a spicy pepper jack. Add a dollop of sour cream or a scoop of fresh guacamole and salsa when serving.
Frequently Asked Questions
Can I use cooked chicken in this recipe?
Yes, if you're using pre-cooked chicken, you can skip the searing step. Simply shred or dice the cooked chicken and add it to the casserole dish with the rice and vegetables. You might reduce the initial baking time by 5-10 minutes, but ensure the rice is fully cooked and the dish is heated through.
What kind of rice is best for this casserole?
Long-grain white rice works exceptionally well as it cooks consistently and remains fluffy. Brown rice is also a good option for added fiber and a nuttier flavor, though it may require a slightly longer baking time or a little extra broth to cook completely.
How can I make this casserole spicier?
To increase the heat, you can add a pinch of cayenne pepper or a finely diced jalapeño or serrano pepper along with the bell peppers. A dash of hot sauce stirred into the broth or drizzled over the top before serving also works wonders.
Nutrition Facts (Per Serving)
Estimated per serving (1/6 of casserole): Calories: 450, Protein: 35g, Fat: 18g, Carbohydrates: 38g, Fiber: 4g, Sodium: 850mg.
Allergy Information
Contains dairy (cheese). This dish can be made gluten-free by ensuring your fajita seasoning and chicken broth are certified gluten-free. For a lactose-free version, omit the cheese or use a dairy-free cheese alternative.
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