INTRODUCTION
Chicken Fajita Rice Casserole is a tasty, hearty dish that brings together the wonderful flavors of fajitas in a cozy casserole form. It combines tender chicken, bell peppers, onions, and spices with rice for a lovely one-pan meal. This dish is the perfect solution for busy weeknights or family gatherings. With its vibrant colors and savory taste, it’s sure to put a smile on everyone’s face.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love Chicken Fajita Rice Casserole. First, it is simple to prepare, making it great for cooks of all skill levels. You can toss everything into one dish and let it bake, which saves time on cleanup too. Second, it is flexible. You can adjust the spices to your taste or throw in different vegetables to change things up. Finally, this casserole is a total crowd-pleaser. With its creamy cheese on top and a mix of flavors, it’s a hit with both kids and adults.
HOW TO MAKE Chicken Fajita Rice Casserole
EQUIPMENT NEEDED
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Whisk or fork
- Aluminum foil
- Oven mitts
Ingredients You’ll Need
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 can (14 ounces) low-sodium black beans, drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced-sodium chicken broth
- 1 can (4 ounces) mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
STEP-BY-STEP INSTRUCTIONS
Start by preheating your oven to 400°F. In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if you’re using it for extra heat). Stir these ingredients together until they’re evenly distributed throughout the dish. This creates the aromatic foundation for your casserole.
In a separate bowl or large measuring cup, whisk together the chicken broth, canned green chilies, tomato paste, and olive oil. Make sure to whisk thoroughly until the tomato paste is completely incorporated without any lumps. This liquid mixture will cook the rice and infuse it with all those delicious Southwestern flavors as the casserole bakes.
Pour the liquid mixture over the rice mixture in the baking dish and stir to combine. Next, add your shredded chicken, drained and rinsed black beans, and frozen corn kernels. Give everything a good stir until all ingredients are evenly distributed throughout the dish. The colorful mix of ingredients should be well combined but not packed down too tightly.
Cover the baking dish tightly with aluminum foil. This is important as it traps the steam inside, allowing the rice to cook properly. Transfer the covered dish to your preheated oven and bake for 65-70 minutes. You’ll know it’s done when all the liquid has been absorbed and the rice is tender. If you’re using brown rice, it might take slightly longer than white rice.
Once the casserole is cooked through, remove it from the oven and carefully take off the aluminum foil – watch out for the hot steam! Evenly sprinkle the shredded Monterey Jack cheese over the entire surface of the casserole. The residual heat will start melting the cheese, but we want it to get perfectly melty and slightly golden.
Return the now uncovered dish to the oven for a final 5-10 minutes, just until the cheese is completely melted and has developed light golden spots. Once done, remove from the oven and let it rest for 5-10 minutes before serving. This resting time allows the flavors to settle and makes serving easier. If desired, top with fresh chopped cilantro, sliced green onions, a dollop of salsa, or sliced avocado for extra flavor and freshness.
HOW TO SERVE Chicken Fajita Rice Casserole
Chicken Fajita Rice Casserole is best served warm right out of the oven. You can portion it into bowls or plates, and it pairs nicely with fresh toppings. Consider adding chopped cilantro, sour cream, guacamole, or some extra salsa for a burst of flavor. This casserole can also be accompanied by a side salad or tortilla chips to enjoy with its delightful tastes.
STORAGE & FREEZING: Chicken Fajita Rice Casserole
For leftovers, cover the casserole dish with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. Refrigerate for up to 3-4 days. To reheat, simply warm it in the oven or microwave until heated through. If you want to freeze this casserole, let it cool completely, then make sure it’s tightly wrapped. It can be frozen for up to three months. When you’re ready to enjoy it again, thaw it overnight in the fridge, then reheat until hot.
SERVING SUGGESTIONS
Aside from the toppings mentioned earlier, you can serve the Chicken Fajita Rice Casserole with a dollop of Greek yogurt for a healthier alternative to sour cream. A side of guacamole or fresh avocado can enhance the flavors. You might also add a refreshing side of sliced cucumbers or a simple lettuce salad to balance the dish’s richness.
VARIATIONS
There are many ways to switch up your Chicken Fajita Rice Casserole. For a vegetarian option, replace the chicken with sautéed mushrooms or extra beans like pinto or garbanzo. Try different types of cheese, such as pepper jack for a spicy kick or cheddar for a classic flavor. You could also add more vegetables like zucchini or corn for added nutrition and taste. If you love heat, toss in some jalapeños or use a spicier fajita seasoning.
FAQs
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Can I use leftover chicken for this recipe?
Yes! Leftover cooked chicken works perfectly. Just shred it and mix it into the casserole. -
What if I don’t have fajita seasoning?
You can make your own by combining chili powder, garlic powder, onion powder, cumin, and paprika. -
Is it okay to use brown rice instead of white rice?
Absolutely! Just be prepared to cook it a little longer, as brown rice takes more time to become tender. -
Can I make this casserole in advance?
Yes! You can prepare it ahead of time, cover it, and keep it in the fridge. Just bake it when you are ready to serve.
MAKE-AHEAD TIPS FOR Chicken Fajita Rice Casserole
To make things even easier, you can prep some parts of the casserole in advance. Chop the onions, peppers, and gather all the ingredients a day before you plan to bake it. Store them in separate containers in the fridge. You could even combine the dry ingredients in the baking dish and prepare the broth mixture separately to save time on the baking day. This way, when it’s time to cook, you can throw everything together quickly and still enjoy a delicious homemade meal!
Chicken Fajita Rice Casserole is not only simple to make but also packed with flavor and nutrition. Whether you’re hosting a gathering or enjoying a cozy dinner at home, this casserole is sure to satisfy your cravings.
Chicken Fajita Rice Casserole
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a 9x13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper. Stir until evenly distributed.
- In a separate bowl or large measuring cup, whisk together the chicken broth, canned green chilies, tomato paste, and olive oil until the paste is fully incorporated.
- Pour the liquid mixture over the rice mixture in the baking dish and stir to combine.
- Add shredded chicken, black beans, and corn kernels. Stir until ingredients are evenly distributed.
- Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes until liquid is absorbed and rice is tender.
- Once done, remove foil and sprinkle shredded cheese over the casserole. Return to the oven for an additional 5-10 minutes until cheese is melted and slightly golden.
- Let it rest for 5-10 minutes before serving.