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Chicken Fajita Rice Bake

Chicken Fajita Rice Bake
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This Chicken Fajita Rice Bake combines tender chicken, vibrant peppers, and seasoned rice in a flavorful, easy-to-make casserole. It’s perfect for a weeknight meal or feeding a crowd.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large onion, thinly sliced
  • 2 bell peppers (any color), thinly sliced
  • 2 tablespoons fajita seasoning
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
  • 2 cups chicken broth
  • 1 cup uncooked long-grain white rice
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add onion and bell peppers to the same skillet. Cook until softened, about 5-7 minutes.
  4. Stir in fajita seasoning, diced tomatoes, Rotel, chicken broth, and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Stir in the cooked chicken.
  6. Cover the skillet and bake for 20-25 minutes, or until rice is tender and liquid is absorbed.
  7. Remove from oven, sprinkle with Monterey Jack cheese, and let stand for 5 minutes until cheese is melted.
  8. Garnish with fresh cilantro, if desired, before serving.

Notes

  • For extra spice, add a pinch of cayenne pepper with the fajita seasoning.
  • You can prepare the chicken and vegetables ahead of time and store them in the refrigerator.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/chicken-fajita-rice-bake/