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Chicken Fajita Rice Casserole

Chicken Fajita Rice Casserole

This Chicken Fajita Rice Casserole is an easy one-dish dinner made with chicken, rice, bell pepper, red onion, corn, fajita seasoning, and melty mozzarella on top. The rice bakes right in the dish with the chicken and seasoning, so every scoop comes out flavorful and perfect for a family dinner.
Print Recipe
PREP: 10 minutes
COOK: 50 minutes
TOTAL: 1 hour
Servings: 4
Course: Dinner
Calories: 506

Ingredients
  

  • 200 g uncooked long-grain rice rinsed
  • 2 chicken breasts about 450–500 g, cut into bite-sized pieces
  • 1 red bell pepper diced
  • ½ red onion diced
  • ½ cup sweet corn
  • 2 cups hot chicken broth or hot water
  • 3 tbsp fajita seasoning
  • 1½ cups shredded mozzarella cheese

Instructions
 

  1. Preheat the oven to 375°F (190°C). Add the chicken, bell pepper, red onion, and corn to a large casserole dish. Sprinkle the fajita seasoning over the top and toss until everything is evenly coated.
  2. Add the rinsed long-grain white rice, then pour in the hot chicken broth. Stir gently and spread everything into an even layer.
  3. Cover the dish VERY tightly with aluminum foil so the steam cannot escape. Bake for 40 to 45 minutes.
  4. Check the rice before adding the cheese. If it is still firm, pour in a small splash of hot chicken broth, cover tightly again, and bake for another 5 to 10 minutes.
  5. Carefully remove the foil and gently fluff the rice with a fork. Sprinkle the mozzarella evenly over the casserole.
  6. Return the dish to the oven and switch to the broiler or top heat. Cook for another 5 minutes, or until the cheese is melted.
  7. Let the casserole rest for about 5 minutes before serving. Garnish with chopped parsley or cilantro if desired, and serve warm with tortilla chips, avocado slices, salsa, or a squeeze of fresh lime.

Notes

  • Add more veggies: Black beans, zucchini, or extra corn can be added for more texture and flavor.
  • Make it creamier: Stir in 2–3 tablespoons of sour cream before baking, or add a dollop of sour cream on top when serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
  • We used an 8 x 8-inch casserole dish ((20 × 20 cm). A larger dish may spreads everything too thin and may dry out before the rice softens.
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