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Chicken Fajita Rice Casserole

A tasty and hearty casserole that combines the flavors of fajitas with tender chicken, bell peppers, onions, and spices baked with rice. It's perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Vegetables and Spices
  • 1/2 cup finely diced onion
  • 1 each red bell pepper, diced
  • 3 tablespoons fajita seasoning homemade or store-bought
  • 1/8 teaspoon cayenne pepper optional, for extra heat
  • 1 can (14 ounces) low-sodium black beans, drained and rinsed
  • 1 can (4 ounces) mild green chilies
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
Main Ingredients
  • 1 cup uncooked parboiled long-grain brown rice or long grain white rice
  • 5 cups shredded chicken cooked
  • 3 cups reduced-sodium chicken broth
  • 1 cup frozen corn kernels
  • 1 1/4 cups shredded Monterey Jack cheese

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. 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.
Mixing Liquids
  1. 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.
Combining Ingredients
  1. Pour the liquid mixture over the rice mixture in the baking dish and stir to combine.
  2. Add shredded chicken, black beans, and corn kernels. Stir until ingredients are evenly distributed.
Baking
  1. Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes until liquid is absorbed and rice is tender.
  2. 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.
  3. Let it rest for 5-10 minutes before serving.

Notes

Serve warm and consider topping with chopped cilantro, green onions, salsa, or sliced avocado for added flavor. Store leftovers in an airtight container for up to 3-4 days.