This Chicken Fajita Rice Casserole recipe combines classic fajita flavors with the heartiness of a rice casserole. It’s simple to prepare and delivers a comforting, flavorful meal perfect for any weeknight. Here’s a detailed breakdown of how to make it:
Ingredients:
- 1 ¼ cups long-grain white rice
- ½ cup chopped fresh cilantro leaves
- 2 limes, zested and juiced
- 1 ½ pounds boneless, skinless chicken breasts, cut into ½ inch slices
- 2 small bell peppers, thinly sliced
- 1 large red onion, thinly sliced
- 2 tablespoons fajita seasoning
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups chicken broth
- 1 lime, cut into wedges (for serving)
Directions:
Step 1: Toast the Rice
- Preheat the oven to 350 degrees F (175 degrees C).
- In a dry saucepan over medium heat, toast the rice, stirring constantly, until it becomes fragrant and slightly golden, about 3-4 minutes.
- Transfer the toasted rice to an ungreased 13x9-inch baking dish. Stir in cilantro, lime zest, and lime juice until well combined.
Step 2: Prepare the Chicken and Vegetables
- In a large bowl, combine chicken, bell peppers, onion, fajita seasoning, olive oil, salt, and black pepper. Toss until everything is evenly coated.
- Spread the chicken and vegetable mixture in an even layer over the rice in the baking dish.
Step 3: Bake
- Pour chicken broth over the contents of the baking dish. Cover the dish with aluminum foil to keep the moisture in.
- Bake in the preheated oven for about 45-50 minutes, or until the chicken is thoroughly cooked and the rice is tender.
Step 4: Serve
- Remove the casserole from the oven and uncover.
- Add toppings such as shredded cheese, sour cream, or chopped tomatoes if desired.
- Serve with lime wedges to enhance the flavors with a fresh citrus burst.
Tips:
- Toasting the Rice: Don’t skip this step as it adds a nutty depth to the rice and enhances the overall flavor of the casserole.
- Fajita Seasoning: You can use store-bought fajita seasoning or make your own by combining chili powder, paprika, cumin, garlic powder, onion powder, and cayenne pepper.
- Variations: Customize the casserole with different proteins like shrimp or beef, or add other vegetables like corn or black beans.
This casserole is a delightful twist on traditional fajitas, incorporating all the flavors into a satisfying dish that's sure to be a hit. It’s perfect for a family dinner and leaves you with fewer dishes to clean, making it a practical choice for busy nights.

Chicken Fajita Rice Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Chicken Fajita Rice Casserole combines all the flavors of classic fajitas in one easy casserole. Featuring seasoned chicken, colorful bell peppers, onions, and cheesy rice, it's a complete meal that's perfect for any night of the week.
Ingredients
- 1 lb chicken breast, thinly sliced
- 1 cup rice, uncooked
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil and add chicken. Season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook until chicken is browned.
- Add bell peppers and onion to the skillet. Sauté until vegetables are tender.
- In a baking dish, combine uncooked rice and chicken broth. Add the cooked chicken and vegetables. Stir well.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle with cheese, and bake for an additional 10 minutes or until cheese is melted and bubbly.
- Serve hot.
Notes
- You can substitute any type of bell pepper for color variation.
- For a spicier casserole, add diced jalapeños or increase the chili powder.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: ⅙ of casserole
- Calories: 350
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
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