Can I make Chicken Fajita Rice Casserole ahead of time?

Yes, you can assemble Chicken Fajita Rice Casserole a few hours ahead and refrigerate it covered. When ready to bake, let it sit briefly at room temperature and cook as directed.

Can I use brown rice instead of white rice?

Yes, but brown rice needs more liquid and a longer baking time. Add extra broth and allow additional time so the rice becomes tender without drying out the casserole.

Is fajita seasoning the same as taco seasoning?

No, fajita seasoning is usually milder and smokier, while taco seasoning often has more chili heat. Fajita seasoning keeps the flavor closer to a classic Chicken Fajita Rice Casserole.

How do I keep the rice from getting mushy?

Measure the liquid carefully and keep the casserole tightly covered while baking. This helps the rice absorb moisture evenly and prevents it from becoming mushy.

Can I freeze Chicken Fajita Rice Casserole?

Yes, let the casserole cool completely, then freeze it in airtight containers for up to three months. Thaw overnight in the refrigerator and reheat gently to keep it moist.

Chicken Fajita Rice Casserole – Ultimate Easy 30-Min Comfort

Name: Chicken Fajita Rice Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces; 1 1/2 cups long-grain white rice, uncooked; 3 cups low-sodium chicken broth; 2 tablespoons olive oil; 1 large red bell pepper, sliced; 1 large green bell pepper, sliced; 1 medium yellow onion, sliced; 2 tablespoons fajita seasoning; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon black pepper; 1 1/2 cups shredded Monterey Jack or Mexican-blend cheese; Fresh cilantro, chopped (optional); Lime wedges (optional)

Description

A hearty one-pan Chicken Fajita Rice Casserole made with seasoned chicken, fluffy rice, bell peppers, onions, and melted cheese. This easy Tex-Mex inspired dinner is perfect for busy weeknights and family meals.

Ingredients

Scale

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
1 1/2 cups long-grain white rice, uncooked
3 cups low-sodium chicken broth
2 tablespoons olive oil
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 medium yellow onion, sliced
2 tablespoons fajita seasoning
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 1/2 cups shredded Monterey Jack or Mexican-blend cheese
Fresh cilantro, chopped (optional)
Lime wedges (optional)

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Instructions

Preheat the oven to 375°F and lightly grease a large baking dish.
In a bowl, toss the chicken pieces with olive oil and fajita seasoning until evenly coated.
Spread the uncooked rice evenly in the prepared baking dish and pour the chicken broth over it, stirring gently.
Arrange the seasoned chicken over the rice, then top with sliced bell peppers and onions.
Cover the dish tightly with foil and bake for 35 minutes, or until the rice is tender and chicken is cooked through.
Remove the foil, sprinkle the cheese evenly over the top, and return to the oven uncovered for 10–15 minutes until melted and bubbly.
Garnish with fresh cilantro and serve with lime wedges if desired.

Notes

For extra spice, add sliced jalapeños or a pinch of chili flakes.
Brown rice can be used, but it will require additional liquid and longer baking time.
This casserole stores well and reheats easily for leftovers.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4 g
Sodium: 780 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 95 mg