Chicken Fajita Rice Casserole: A Flavor Fiesta in Every Bite

Are you craving the vibrant flavors of fajitas but looking for a comforting and convenient way to enjoy them? Look no further than this Chicken Fajita Rice Casserole! This recipe combines tender chicken, colorful bell peppers, onions, and the perfect blend of Tex-Mex spices, all nestled in a bed of fluffy rice and topped with melty cheese. It’s a complete meal in one dish, perfect for busy weeknights, potlucks, or any occasion where you want to impress with minimal effort.

This casserole is not only delicious but also incredibly versatile. You can easily customize it to your liking by adding your favorite toppings, adjusting the spice level, or using different types of cheese. Get ready to experience a flavor explosion with every bite of this crowd-pleasing casserole!

## Why You’ll Love This Chicken Fajita Rice Casserole

* **Easy to Make:** This recipe requires minimal prep work and simple cooking techniques, making it perfect for beginners and experienced cooks alike.
* **Flavorful:** The combination of fajita spices, tender chicken, and colorful vegetables creates a flavor profile that is both savory and satisfying.
* **Versatile:** Easily customizable to your preferences with different toppings, spice levels, and cheese variations.
* **Comforting:** A warm and cheesy casserole is the ultimate comfort food, perfect for chilly evenings.
* **Complete Meal:** This casserole contains protein, carbohydrates, and vegetables, making it a well-rounded and nutritious meal.
* **Great for Leftovers:** The flavors meld together even more overnight, making it a delicious option for lunch the next day.
* **Crowd-Pleasing:** This casserole is always a hit at potlucks, gatherings, and family dinners.

## Ingredients You’ll Need

* **Chicken:** 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces.
* **Rice:** 1 cup uncooked long-grain rice. (Converted rice, like Uncle Ben’s, works well for a less sticky casserole.)
* **Bell Peppers:** 1 large red bell pepper, chopped; 1 large green bell pepper, chopped; 1 yellow or orange bell pepper, chopped (optional).
* **Onion:** 1 medium yellow onion, chopped.
* **Olive Oil:** 2 tablespoons.
* **Chicken Broth:** 2 cups.
* **Tomato Sauce:** 1 (8-ounce) can.
* **Fajita Seasoning:** 2 tablespoons (store-bought or homemade).
* **Cumin:** 1 teaspoon.
* **Chili Powder:** 1 teaspoon.
* **Garlic Powder:** 1/2 teaspoon.
* **Salt:** 1/2 teaspoon, or to taste.
* **Black Pepper:** 1/4 teaspoon, or to taste.
* **Cheddar Cheese:** 2 cups shredded cheddar cheese, divided.
* **Monterey Jack Cheese:** 1 cup shredded Monterey Jack cheese, divided (optional).
* **Optional Toppings:** Sour cream, guacamole, salsa, chopped cilantro, sliced green onions, pickled jalapeños.

## Homemade Fajita Seasoning (Optional)

If you prefer to make your own fajita seasoning, here’s a simple recipe:

* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 tablespoon paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon dried oregano
* 1 teaspoon cayenne pepper (optional, for heat)
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Combine all ingredients in a small bowl and mix well. Store in an airtight container.

## Step-by-Step Instructions

**1. Prepare the Chicken:**

* Cut the chicken breasts into bite-sized pieces. This ensures even cooking and makes it easier to eat in the casserole.
* In a large bowl, toss the chicken with 1 tablespoon of olive oil, 1 tablespoon of fajita seasoning, cumin, chili powder, garlic powder, salt, and pepper. Make sure the chicken is evenly coated with the spices. Marinating the chicken for 30 minutes (or longer in the refrigerator) will enhance the flavor.

**2. Sauté the Vegetables:**

* Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Stir frequently to prevent burning. You want the vegetables to be tender-crisp, not mushy.

**3. Cook the Chicken:**

* Add the seasoned chicken to the skillet with the vegetables. Cook until the chicken is cooked through and no longer pink, about 5-7 minutes. Make sure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.

**4. Prepare the Rice:**

* While the chicken and vegetables are cooking, rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
* In a 9×13 inch baking dish, combine the uncooked rice, chicken broth, and tomato sauce. Stir well to combine.

**5. Assemble the Casserole:**

* Spread the cooked chicken and vegetable mixture evenly over the rice mixture in the baking dish.
* Sprinkle 1.5 cups of cheddar cheese and 0.5 cup of Monterey Jack cheese (if using) evenly over the top of the casserole.

**6. Bake the Casserole:**

* Cover the baking dish with aluminum foil. This helps to trap moisture and prevent the top from browning too quickly.
* Bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the rice is cooked through and the cheese is melted and bubbly. The rice should be tender and the liquid absorbed. If the top is browning too quickly, you can loosely tent it with foil.

**7. Let it Rest:**

* Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the flavors to meld together and the casserole to set up slightly.

**8. Garnish and Serve:**

* Sprinkle the remaining cheddar and Monterey Jack cheese over the top of the casserole. Add your favorite toppings, such as sour cream, guacamole, salsa, chopped cilantro, sliced green onions, or pickled jalapeños. Serve immediately and enjoy!

## Tips and Variations

* **Use Different Types of Meat:** You can substitute the chicken with ground beef, ground turkey, or shrimp. Adjust the cooking time accordingly.
* **Add Beans:** Add a can of drained and rinsed black beans or pinto beans to the casserole for extra protein and fiber.
* **Spice it Up:** Add a pinch of cayenne pepper or a chopped jalapeño to the chicken and vegetable mixture for a spicier kick.
* **Make it Vegetarian:** Omit the chicken and add extra vegetables, such as corn, zucchini, or mushrooms, for a vegetarian option. You could also add a can of drained and rinsed chickpeas or black beans for added protein.
* **Use Brown Rice:** Substitute the white rice with brown rice for a healthier option. Keep in mind that brown rice requires a longer cooking time, so you may need to adjust the baking time accordingly. You’ll also need to increase the amount of chicken broth to about 2.5 cups.
* **Add Corn:** Incorporate a can of drained sweet corn kernels for added sweetness and texture.
* **Use a Different Cheese Blend:** Experiment with different cheese blends, such as Mexican blend, pepper jack, or Colby jack.
* **Make it in a Slow Cooker:** You can adapt this recipe for a slow cooker. Brown the chicken and vegetables first, then combine all ingredients in the slow cooker. Cook on low for 4-6 hours, or on high for 2-3 hours, until the rice is cooked through. Add the cheese during the last 30 minutes of cooking.
* **Meal Prep Friendly:** This casserole is perfect for meal prepping! Assemble the casserole (but don’t bake it) and store it in the refrigerator for up to 2 days. Bake as directed when you’re ready to eat.
* **Preventing Soggy Rice:** To avoid soggy rice, make sure you rinse the rice thoroughly before adding it to the casserole. Also, avoid overcooking the rice. It should be tender but still slightly firm.
* **Adjusting Liquid:** If the rice is still too firm after the initial baking time, add a little more chicken broth (about 1/4 cup) and continue baking until the rice is cooked through.

## Serving Suggestions

This Chicken Fajita Rice Casserole is delicious on its own, but here are a few serving suggestions to complete the meal:

* **Serve with a side of Mexican rice and refried beans.**
* **Offer a variety of toppings, such as sour cream, guacamole, salsa, chopped cilantro, and sliced green onions.**
* **Serve with a side salad for a lighter meal.**
* **Add a dollop of Greek yogurt instead of sour cream for a healthier option.**
* **Serve with warm tortillas for a fajita-style experience.**

## Storage Instructions

* **Refrigerate:** Store leftover Chicken Fajita Rice Casserole in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until heated through. Add a little water or chicken broth to prevent the rice from drying out during reheating.
* **Freeze:** To freeze the casserole, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Nutritional Information (Approximate)

(Per serving, based on 8 servings)

* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g
* Fiber: 3-5g

(Note: Nutritional information may vary depending on the specific ingredients and serving sizes used.)

## Chicken Fajita Rice Casserole Recipe Card

**Yields:** 8 servings
**Prep Time:** 20 minutes
**Cook Time:** 50 minutes

**Ingredients:**

* 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 tablespoons olive oil, divided
* 2 tablespoons fajita seasoning (store-bought or homemade)
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 1 medium yellow onion, chopped
* 1 large red bell pepper, chopped
* 1 large green bell pepper, chopped
* 1 cup uncooked long-grain rice
* 2 cups chicken broth
* 1 (8-ounce) can tomato sauce
* 2 cups shredded cheddar cheese, divided
* 1 cup shredded Monterey Jack cheese, divided (optional)
* Optional toppings: Sour cream, guacamole, salsa, chopped cilantro, sliced green onions, pickled jalapeños

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss the chicken with 1 tablespoon of olive oil, fajita seasoning, cumin, chili powder, garlic powder, salt, and pepper.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes.
4. Add the chicken to the skillet and cook until cooked through, about 5-7 minutes.
5. Rinse the rice under cold water until the water runs clear.
6. In a 9×13 inch baking dish, combine the uncooked rice, chicken broth, and tomato sauce. Stir well.
7. Spread the cooked chicken and vegetable mixture evenly over the rice mixture.
8. Sprinkle 1.5 cups of cheddar cheese and 0.5 cup of Monterey Jack cheese (if using) over the top.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for another 15-20 minutes, or until the rice is cooked through and the cheese is melted and bubbly.
11. Let the casserole rest for 10-15 minutes before serving.
12. Sprinkle the remaining cheddar and Monterey Jack cheese over the top. Add your favorite toppings and serve.

Enjoy this delicious and easy Chicken Fajita Rice Casserole! It’s a guaranteed crowd-pleaser that will leave everyone wanting more.