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Chicken fajita rice casserole in a white baking dish with melted cheese, colorful bell peppers, and seasoned chicken

Easy Chicken Fajita Rice Casserole

A bold, cheesy, one-pan baked dinner loaded with seasoned chicken, colorful bell peppers, and fluffy rice. Ready in just one hour and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups long-grain white rice or brown rice
  • 2 cups chicken broth low-sodium recommended
  • 1.5 lbs boneless skinless chicken breast or thighs cut into bite-sized pieces after searing
  • 1 tbsp olive oil
  • 1 medium onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 tbsp fajita seasoning or 1 store-bought packet
  • 1 cup shredded cheddar or Mexican blend cheese
  • 0.5 cup black beans optional, drained and rinsed
  • 0.5 cup corn optional, drained if canned
  • 0.5 cup diced tomatoes optional, drained

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Aluminum foil
  • Sharp knife and cutting board
  • Instant read meat thermometer

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers and cook for 5 to 7 minutes, stirring occasionally, until softened and lightly caramelized. Remove from heat and set aside.
  2. Season the chicken generously on both sides with fajita seasoning. Raise heat to medium-high and sear the chicken in the same skillet for 3 to 4 minutes per side until golden brown. Remove and cut into bite-sized pieces. The chicken does not need to be fully cooked through at this stage.
  3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish and spread the uncooked rice in an even layer across the bottom.
  4. Pour in the chicken broth, then add the seasoned chicken pieces and sauteed vegetables. If using black beans, corn, or diced tomatoes, fold them in now. Stir everything gently to combine and make sure the rice is submerged in the broth.
  5. Cover tightly with aluminum foil and bake for 35 to 40 minutes, until the rice is fully tender and the chicken reaches an internal temperature of 165 degrees F.
  6. Remove the foil and sprinkle shredded cheese evenly over the top. Bake uncovered for an additional 5 to 10 minutes until the cheese is melted and bubbling. Let rest 5 minutes before serving.

Notes

For best results, use long-grain white or brown rice. Instant rice is not recommended as it turns mushy during the bake. Drain optional add-ins like black beans, corn, and diced tomatoes before adding to prevent excess liquid. This casserole stores in the refrigerator for up to 4 days and freezes for up to 2 months. Add a splash of broth when reheating to keep the rice moist.