Description
A quick and easy Chicken Fajita Rice Casserole bursting with flavorful spices and comforting textures, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, chopped (about 150g / 1 cup)
- 2 bell peppers (red and green), sliced (about 300g / 2 cups)
- 1 (15 oz / 425g) can diced tomatoes, undrained
- 1 (10 oz / 280g) can diced tomatoes and green chilies (like Rotel)
- 1 cup (200g) long-grain rice, uncooked
- 2 cups (480ml) chicken broth
- 1 packet (1 oz) fajita seasoning
- 1 cup (120g) shredded cheddar cheese
- Optional toppings: sour cream, salsa, avocado, cilantro
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned.
- Add onion and bell peppers; cook until tender, about 5–7 minutes.
- Stir in diced tomatoes, diced tomatoes with green chilies, uncooked rice, chicken broth, and fajita seasoning. Bring to a simmer.
- Pour mixture into the baking dish. Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle cheese on top, and bake for another 10 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving. Garnish with toppings.
Notes
- Spice Level: Adjust the amount of fajita seasoning to your taste.
- Rice: Brown rice can be used, but requires longer cooking time and more broth.
- Storage: Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken fajita rice casserole, easy casserole, weeknight dinner, mexican casserole, rice casserole
