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★ Why You'll Love this Recipe ★
Make-Ahead Convenience
This Mexican Chicken Fajita Rice Casserole is perfect for busy nights or meal prep. Assemble it ahead of time, pop it in the fridge or freezer, and bake when you’re ready. For even quicker prep, use already-cooked chicken as a shortcut.
Packed with Nutrition
Each serving is loaded with fresh bell peppers, red onion, and lean chicken, giving you a healthy mix of protein and veggies. With 23g of protein per serving, it’s a filling, wholesome option that fuels your family while tasting delicious.
A Complete Meal in One Dish
No need for side dishes—this casserole covers it all. The rice cooks right in the dish, soaking up fajita seasonings and chicken broth for maximum flavor. With 8 servings, it’s the ultimate one-pan dinner for big families or gatherings.
Flavorful and Customizable
Fajita spices give this casserole bold flavor, and you can adjust the heat from mild to spicy depending on your family’s taste. Finish with melted Mexican cheese, fresh jalapeño slices, avocado, cilantro, or even a squeeze of lime for garnish.
Comfort Food with a Healthy Twist
This casserole is hearty and warming, making it especially great for chilly weather days. It delivers the comfort of cheesy, baked rice with the freshness of veggies and lean protein—so you’ll feel good about going back for seconds.
★ Ingredients You'll Need ★
Here's a look at all the ingredients you'll need to make this chicken fajita casserole.
- Chicken breast, diced. You can also use chicken thighs for juicier meat or even use shrimp or beef strips for a twist.
- Avocado oil. Vegetable oil or any neutral cooking oil will work.
- Seasonings. You can use a packaged fajita seasoning blend or make your own with these individual spices: chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper
- Bell peppers. I liek to use a blend of red and green.
- Red onion
- White rice. Uncooked — this will cook in the casserole and soak in the flavors! Long-grain rice is traditional to Mexican cuisine. Look for packaging with "Arroz" for best results.
- Chicken broth. This soaks into the rice creating amazing flavor!
- Green chilis. If you’re not a fan of green chilis, leave them out or replace them with diced tomatoes or salsa.
- Mexican cheese blend, shredded .
★ How to Make this Recipe ★
Here's a look at how to prep this yummy casserole.
- Toss chicken in seasonings.
- Cook chicken.
- Transfer cooked chicken to casserole dish.
- Layer on vegetables.
- Add cheese and uncooked rice.
- Cover and bake then serve garnished with jalapeño slices.
★ Tips & FAQs ★
Yes. If using pre-cooked chicken, skip the sautéing step. Toss the chicken with half the spice mixture, layer it in the casserole, and proceed with the remaining steps. This is a great time-saver if you're short on time.
If the rice is still crunchy after the recommended cooking time, add an additional ¼ cup of broth or water, cover tightly with foil, and bake for 10 more minutes.
Yes. You can leave out the chicken and use vegetable broth in place of the chicken broth. Or, try my vegetarian enchilada casserole.
Yes. Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding a few extra minutes to the cook time.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
★ More Casserole Recipes ★
Chicken Fajita Rice Casserole
Equipment
Ingredients
Chicken
- 1 lb chicken
- 1 tablespoon avocado oil or any neutral cooking oil
Fajita Seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Vegetables
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 red onion diced
- 4 oz green chilis
Rice
- 2 cups long grain white rice arroz
- 1 cups chicken broth
Toppings
- 2 cup Mexican cheese blend shredded
- 1 jalapeño sliced (for garnish)
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Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Use half the spice mixture to coat the chicken. Toss until evenly seasoned.
- Heat oil in a large skillet over medium-high heat. Sauté the seasoned chicken until lightly browned. It doesn’t need to be cooked through, then removed from heat.
- Transfer chicken to the baking dish then add the peppers, onion, and green chilis, followed by the rice, remaining spices, half the cheese and chicken broth. Toss lightly to combine.
- Cover casserole dish tightly with foil and bake for 35-40 minutes, or until the rice is fully cooked and tender.
- Remove the foil and sprinkle the Mexican cheese blend over the top. Return to the oven uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Notes
- Adjust the chili powder or add a dash of cayenne pepper if you like it spicier.
- Make sure the casserole dish is covered tightly with foil to ensure the rice cooks evenly and absorbs the liquid properly.
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