Thursday nights used to stress me out. You know that feeling when you walk in the door after work, and everyone’s asking what’s for dinner? That was me every week until I discovered this dish. My sister-in-law brought a version of this Chicken Fajita Rice Casserole to a family potluck last spring, and I practically begged her for the recipe. She laughed and said it was nothing fancy, just stuff she threw together on busy nights. But here’s the thing: sometimes the simplest meals become the ones we crave most.
This Chicken Fajita Rice Casserole takes everything you love about sizzling fajitas and turns it into a hands-off baked dinner. No standing over a hot skillet flipping chicken and peppers. Instead, you prep everything in about 15 minutes, slide it in the oven, and actually have time to change out of your work clothes. The rice cooks right in the dish, soaking up all those flavors from the chicken broth and fajita seasoning. My kids fight over the crispy edges where the cheese gets golden.
What Makes This Recipe Special
Most casserole recipes need pre-cooked components or multiple pans, but this one keeps things refreshingly simple. The uncooked rice goes straight into the baking dish with chicken broth, which means fewer dishes piling up in your sink. Everything cooks together, and those bell peppers soften just enough while keeping a little bite. The chicken stays juicy because it’s nestled into the rice mixture rather than sitting on top getting dried out.
Here’s what you’re working with: tender chunks of seasoned chicken breast, colorful bell peppers that add sweetness, fluffy long-grain rice, and a blanket of melted cheese that gets slightly crispy at the edges. The fajita seasoning pulls it all together with that classic Tex-Mex flavor profile.
Ingredients You’ll Need
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons fajita seasoning, divided
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 bell peppers, mixed colors, sliced into strips
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 can diced tomatoes with green chilies, drained
- 1.5 cups shredded Mexican cheese blend
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Step-by-Step Instructions
Prep Your Ingredients
Start by cutting your chicken into chunks that are roughly the same size so they cook evenly. Toss them in a bowl with 2 tablespoons of the fajita seasoning until every piece is coated. Slice your onion and bell peppers into strips about half an inch wide. I usually grab one red, one yellow, and one green pepper because the colors make the dish look incredible, but use whatever you have on hand.
Sear the Chicken and Veggies
Heat your olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and let them sear for about 3 minutes per side until they develop some color. They won’t be cooked through yet, and that’s completely fine. Transfer the chicken to a plate. Toss your sliced peppers and onions into the same skillet with any leftover seasoning in the pan. Cook them for about 5 minutes until they start to soften and smell amazing. Your kitchen will smell like a Mexican restaurant at this point.
Assemble the Casserole
Preheat your oven to 375 degrees F and grease a 9×13 inch baking dish. Spread the uncooked rice evenly across the bottom of the dish. Pour the chicken broth over the rice, then add the drained diced tomatoes. Sprinkle the remaining tablespoon of fajita seasoning over everything and give it a gentle stir. Nestle the seared chicken pieces into the rice mixture, then scatter the sautéed peppers and onions on top.
Bake Until Perfect
Cover your baking dish tightly with aluminum foil and slide it into the oven. Bake for 40 minutes without peeking. I know it’s tempting to check on it, but keeping that foil sealed traps the steam that cooks the rice properly. After 40 minutes, carefully remove the foil and check if the rice is tender and the chicken is cooked through to 165 degrees F.
Sprinkle the shredded cheese evenly over the top and return the uncovered dish to the oven for another 10 minutes. The cheese should be melted and starting to turn golden brown in spots. Let it rest for 5 minutes before serving so everything sets up nicely.
Pro Tips for Success
- Rinse your rice before using it to remove excess starch that can make the casserole gummy
- Don’t skip searing the chicken because that step adds important flavor depth
- Use low-sodium broth so you can control the salt level in the final dish
- Let the casserole rest after baking because it helps the rice absorb any remaining liquid
- Save some cheese to sprinkle on individual servings for cheese lovers at your table
Delicious Variations
This Chicken Fajita Rice Casserole adapts easily to what’s in your pantry. Swap the chicken for boneless pork chops cut into strips, or use a rotisserie chicken torn into chunks if you’re really short on time. Brown rice works here too, but you’ll need to add an extra half cup of broth and about 15 more minutes of covered baking time.
For extra heartiness, stir in a can of drained black beans or a cup of corn kernels when you add the rice. If your family likes heat, add sliced jalapeños with the bell peppers or use a spicy Mexican cheese blend. Going lower-carb? Replace half the rice with riced cauliflower.
Troubleshooting Common Issues
Rice came out crunchy? Your oven might run cool, or the foil wasn’t sealed tightly enough. Add a quarter cup of hot broth, re-cover with foil, and bake for another 10 minutes. If the top is browning too fast before the rice cooks through, tent it loosely with foil while it finishes.
Casserole turned out watery? This usually happens when the tomatoes weren’t drained well enough or if you added too much broth. Next time, measure your liquids carefully and make sure to drain those tomatoes completely. The good news is it still tastes great, just serve it with a slotted spoon.
Smart Ingredient Substitutions
- No fajita seasoning? Mix together chili powder, cumin, paprika, garlic powder, and a pinch of cayenne
- Use chicken thighs instead of breasts for richer flavor and more forgiving cooking
- Plain diced tomatoes work fine if you can’t find the ones with green chilies
- Pepper jack cheese adds a spicy kick if you want more heat
- Frozen bell pepper strips save prep time and work perfectly in this recipe
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 4 days. The flavors actually get better overnight as everything melds together. Reheat individual portions in the microwave for about 2 minutes, stirring halfway through. For larger amounts, cover with foil and warm in a 350 degree F oven for 20 minutes.
This Chicken Fajita Rice Casserole freezes beautifully for up to 3 months. Let it cool completely, then wrap the whole dish in plastic wrap followed by aluminum foil, or divide it into individual portions. Thaw overnight in the refrigerator before reheating. The texture stays surprisingly good, though the peppers might be slightly softer.
Frequently Asked Questions
Can I use brown rice in this Chicken Fajita Rice Casserole?
Yes, brown rice works but requires adjustments. Add an extra half cup of chicken broth and increase the covered baking time to 55 minutes before adding cheese. Brown rice needs more liquid and time to cook through properly.
Do I have to sear the chicken first?
You can skip it in a pinch, but searing adds flavor and helps the chicken hold together better. If you skip this step, increase the baking time by 5 to 10 minutes and check that the chicken reaches 165 degrees F.
What can I serve with this casserole?
This dish is complete on its own, but a simple green salad, tortilla chips with guacamole, or Mexican street corn make great sides. Top individual servings with sour cream, extra cilantro, diced avocado, or a squeeze of fresh lime juice.
Can I make this ahead of time?
Absolutely. Assemble the entire casserole up to 24 hours in advance, cover it tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then add 10 extra minutes to the covered baking time since it’s starting cold.
Why is my rice mushy?
Too much liquid or overbaking causes mushy rice. Measure your broth carefully and don’t add extra liquid unless your rice is actually undercooked. Different rice brands absorb liquid at different rates, so you might need to adjust slightly based on what you’re using.
Easy Chicken Fajita Rice Casserole
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F. Grease a 9×13 inch baking dish and set aside.
- In a mixing bowl, toss the chicken pieces with 2 tablespoons fajita seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3 minutes per side until lightly browned. Transfer to a plate.
- In the same skillet, add the sliced onion and bell peppers. Sauté for 5 minutes until softened and fragrant. Remove from heat.
- Spread the uncooked rice evenly across the bottom of the prepared baking dish. Pour the chicken broth over the rice, then add the drained diced tomatoes.
- Sprinkle the remaining 1 tablespoon fajita seasoning over the rice mixture and stir gently to combine. Season with salt and black pepper to taste.
- Nestle the seared chicken pieces into the rice mixture, then scatter the sautéed peppers and onions on top.
- Cover the baking dish tightly with aluminum foil and bake for 40 minutes without removing the foil.
- Remove the foil and check that the rice is tender and chicken is cooked through to 165 degrees F. Sprinkle the shredded cheese evenly over the top.
- Return the uncovered dish to the oven and bake for an additional 10 minutes until the cheese is melted and slightly golden.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges.
Notes
- Rinse rice before using to prevent gummy texture
- Use low-sodium broth to control salt levels
- Brown rice can be substituted but requires extra liquid and cooking time
- Leftovers store well in the refrigerator for up to 4 days
- Freezes well for up to 3 months
- Add black beans or corn for extra heartiness
