Baked Chicken Fajita & Rice Casserole

With all the robust, smokey aromas of traditional fajitas combined into a substantial, comforting dish, Baked Chicken Fajita & Rice Casserole is a tasty one-pan supper. With seasoned rice, succulent chicken, soft bell peppers, and onions are roasted to perfection, making for a satisfying supper that requires little work. This casserole is a great option for hectic weeknights because it’s simple to make and full of Tex-Mex flavors that the whole family will enjoy. Plus, cleanup is a pleasure because everything cooks in one dish! For an added taste boost, serve it with your preferred toppings, such as avocado, sour cream, or a squeeze of fresh lime.

Ingredients:

2 chicken breasts, cut into strips

1 cup uncooked long-grain rice

1 ½ cups chicken broth

1 cup canned diced tomatoes (with juice)

1 bell pepper (red, yellow, or orange), sliced

½ onion, sliced

2 tsp fajita seasoning

1 tsp chili powder

½ tsp garlic powder

½ tsp cumin

½ tsp paprika

½ tsp salt

½ tsp black pepper

1 cup shredded cheese (cheddar or Mexican blend)

1 tbsp olive oil

¼ cup sour cream (for topping)

Fresh cilantro (for garnish)

Instructions:

Preheat Oven

Set to 375°F (190°C).

Prepare Rice Base

In a greased baking dish, combine uncooked rice, chicken broth, and diced tomatoes. Stir in 1 tsp fajita seasoning, chili powder, garlic powder, cumin, paprika, salt, and pepper.

Add Peppers & Onions

Scatter sliced bell peppers and onions over the rice mixture.

Season Chicken

Toss chicken strips with olive oil and remaining fajita seasoning. Arrange them on top of the rice and vegetables.

Bake

Cover with foil and bake for 35-40 minutes. Remove foil, sprinkle shredded cheese on top, and bake uncovered for another 10 minutes or until the cheese is melted and chicken is fully cooked.

Serve

Garnish with sour cream and fresh cilantro.

Tips for the Best Baked Chicken Fajita & Rice Casserole

Use Long-Grain Rice : Basmati or jasmine rice works best as they stay fluffy and don’t turn mushy.

Sauté the Vegetables First : Lightly cooking the bell peppers and onions before baking enhances their flavor and prevents them from getting soggy.

Season Well : Use a homemade fajita seasoning mix for better flavor control, or a store-bought one for convenience.

Cover While Baking : Covering the dish with foil for the first half of baking helps the rice absorb moisture and cook evenly.

Broil at the End: For a slightly crispy, golden top, remove the foil and broil for a few minutes before serving.

Let It Rest :Allow the casserole to sit for 5–10 minutes after baking to let the flavors meld and the rice settle.

Customize It : Add black beans, corn, or diced tomatoes for extra texture and nutrients.

Nutrition Information (Per Serving – Approximate)

Calories: ~400-450

Protein: ~30g

Carbohydrates: ~45g

Fat: ~10g

Fiber: ~4g

Sodium: Varies based on seasoning and cheese added