Love fajitas but want a hands-off, easy dinner?
This Chicken Fajita Rice Casserole has all the bold flavors of sizzling fajitas combined into a hearty, cheesy, baked dish.
Juicy chicken, sautéed bell peppers, and seasoned rice come together in a single casserole dish, perfect for busy weeknights!
Whether you’re meal prepping or feeding a crowd, this recipe is sure to become a family favorite.
Why You’ll Love This Chicken Fajita Rice Casserole
- Bold Tex-Mex flavors with tender chicken and vibrant bell peppers
- Easy to customize with different toppings and protein options
- Perfect for meal prep or a make-ahead dinner
Ingredients You’ll Need
- Chicken – Boneless, skinless chicken breast or thighs
- Rice – Long-grain white or brown rice
- Bell peppers – A mix of red, green, and yellow for vibrant color
- Onion – Adds a classic fajita flavor
- Fajita seasoning – Store-bought or homemade for extra spice
- Chicken broth – Helps cook the rice perfectly
- Cheese – Cheddar or Mexican blend for a melty topping
- Optional add-ins – Black beans, corn, diced tomatoes
Step-by-Step Instructions
1. Sauté the Veggies
- Heat a large skillet over medium heat.
- Cook sliced onions and bell peppers until softened and fragrant.
- Remove from heat and set aside.
2. Prepare the Chicken
- Season chicken with fajita seasoning.
- Sear in the same skillet for a few minutes on each side until browned.
- Cut into bite-sized pieces.
3. Combine Everything in a Casserole Dish
- Preheat oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread the uncooked rice evenly.
- Add chicken broth, seasoned chicken, and sautéed veggies.
- Stir to combine.
4. Bake to Perfection
- Cover with foil and bake for 35-40 minutes, or until the rice is tender and chicken is fully cooked.
5. Add Cheese and Finish Baking
- Remove foil and sprinkle cheese over the top.
- Bake uncovered for another 5-10 minutes, or until the cheese is melted and bubbly.
Tips for the Best Chicken Fajita Rice Casserole
- Use pre-cooked or rotisserie chicken for a shortcut.
- Swap white rice for brown rice or quinoa for a healthier option.
- Adjust the spice level by adding extra chili powder or jalapeños.
- Let the casserole sit for 5 minutes before serving to allow flavors to blend.
What to Serve with Chicken Fajita Rice Casserole
- Toppings: Sour cream, avocado, fresh cilantro, lime wedges
- Side dishes: Black bean salad, tortilla chips with salsa, or a simple green salad
You can find our side dish recipes here.
How to Store & Reheat
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze portions for up to 3 months; thaw overnight before reheating.
- Reheat: Warm in the oven at 350°F or in the microwave until heated through.
Recipe FAQ’s
Can I use brown rice instead of white rice?
Yes! However, brown rice takes longer to cook, so you may need to increase the baking time and add extra broth.
Can I make this dish ahead of time?
Absolutely! Assemble everything in the baking dish, cover, and refrigerate until ready to bake. You may need to add a few extra minutes of cooking time.
What’s the best cheese to use?
A Mexican cheese blend, cheddar, or pepper jack works best for a gooey, melty topping.
Easy Chicken Fajita Rice Casserole
This Chicken Fajita Rice Casserole is a delicious meal that brings together all the flavors of classic fajitas in an easy, baked dish. With juicy chicken, vibrant bell peppers, seasoned rice, and melty cheese, it’s a comforting and satisfying dinner perfect for busy nights.Plus, it's highly customizable, making it great for meal prep and family dinners alike!
Ingredients
- 2 cups long-grain white or brown rice
- 2 cups chicken broth
- 1.5 lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 packet or 2 tablespoons fajita seasoning
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup black beans optional
- ½ cup corn optional
- ½ cup diced tomatoes optional
Instructions
Sauté the Veggies
- Heat a large skillet over medium heat.
- Cook sliced onions and bell peppers until softened and fragrant.
- Remove from heat and set aside.
Prepare the Chicken
- Season chicken with fajita seasoning.
- Sear in the same skillet for a few minutes on each side until browned.
- Cut into bite-sized pieces.
Combine Everything in a Casserole Dish
- Preheat oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread the uncooked rice evenly.
- Add chicken broth, seasoned chicken, and sautéed veggies.
- Stir to combine.
Bake to Perfection
- Cover with foil and bake for 35-40 minutes, or until the rice is tender and chicken is fully cooked.
Add Cheese and Finish Baking
- Remove foil and sprinkle cheese over the top.
- Bake uncovered for another 5-10 minutes, or until the cheese is melted and bubbly.
Do the bite sized chicken pieces need to be fully cooked before putting in oven?
Nope, you don’t have to fully cook the chicken first! Just brown it a bit and it’ll finish in the oven.
Can I use instant rice?
Yes, you can use instant rice, but reduce the baking time and check for doneness earlier!
Could you use bone in chicken thighs or drumsticks with skin on? If yes, what would be the steps? Thank you.
Yes, you can! Sear the chicken pieces first until the skin is golden, then place them on top of the rice and veggies in the casserole dish. Bake covered for about 40–45 minutes, then continue with the rest of the steps as usual. Hope this helps! 🙂
This was delicious but my rice didn’t cook all the way, it was crunchy, which ruined the dish. I used brown rice and cooked it for 40 min covered and about 15 min uncovered (I was trying to get rice to cook more). What could I do differently next time? This is too good not to make again!