Chicken Fajita Rice Casserole
Enjoy perfectly cooked rice, chicken, and veggies in this one-pan Easy Chicken Fajita Casserole with Rice recipe! Everything cooks together in a single casserole dish and gets topped with melty and delicious cheese.
Ingredients
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 2½ cups chicken broth
- 1½ cups long grain white rice
- 1 green bell pepper cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- ½ cup red onion diced
- 1 ounce fajita seasoning packet
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime zest about 1 whole lime
- 1 tablespoon fresh lime juice about ½ a lime
- 8 ounces colby jack cheese shredded
Optional Toppings:
- sour cream sub dairy-free sour cream
- salsa
- fresh cilantro chopped
- fresh lime juice
Instructions
- Prep: Preheat oven to 400℉ and spray a 9x13 baking dish with non-stick cooking spray. Set it aside.
- Season Chicken: In the center of the baking dish mix add the cut up chicken pieces along with 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon kosher salt. Toss to coat the chicken.
- Broth: Whisk together 2½ cups chicken broth and 1 ounce fajita seasoning packet in a large measuring cup or bowl.
- Combine: To the baking dish, add broth/seasoning mixture, 1½ cups long grain white rice, bell peppers, diced onion, 1 tablespoon extra virgin olive oil, 1 tablespoon lime zest, and 1 tablespoon fresh lime juice. Gently mix to combine, being careful not to mix so aggressively that the seasoning comes off the chicken.
- Bake: Cover the whole pan with aluminum foil and bake for 45-50 minutes or until the rice is fully cooked. Remove the foil, sprinkle the shredded cheese on top, and return to the oven (uncovered) for 3 minutes or until the cheese has melted.
- Serve: Enjoy right away with a squeeze of fresh lime and all of your favorite toppings, like sour cream, salsa, and fresh cilantro.
Video
Notes
- Storage: leftover casserole can be stored in an airtight container in the fridge for 4-5 days.
- Want traditional fajitas? Then try our Blackstone Chicken Fajitas or our Flank Steak Fajitas (cast iron skillet method).
- Fajita Seasoning: Use store bought or whip a batch at home with our homemade fajita seasoning recipe. We wouldn't recommend a low-sodium variety as it will impact the overall flavor.
Nutrition
Calories: 339kcal | Carbohydrates: 19g | Protein: 27g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 1263mg | Potassium: 472mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1643IU | Vitamin C: 46mg | Calcium: 282mg | Iron: 2mg
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