Chicken Fajita Rice Casserole

If you can chop an onion without crying like a sad soap opera character and you own one baking dish, congratulations — you are overqualified for this casserole. This is the sort of meal that arrives to the table smelling like effort but only asks for a little patience and a glass of something nice while the oven does most of the heavy lifting.

Why This Recipe Is Awesome

Because it takes the best parts of chicken fajitas — the sizzle, the spice, the peppers doing dramatic things — and traps them in rice that actually cares about flavor. No separate pans for meat and veg, no last-minute assembly tantrums, and the leftovers reheat like a champion. Also, you get a cheesy, slightly crispy top that makes everyone behave like it was a big production, even when it wasn’t.

Ingredients You’ll Need

• 2 tablespoons olive oil or another neutral oil
• 1 pound (about 450 g) boneless skinless chicken breasts or thighs, cut into 1-inch pieces — thighs = juicier, breasts = leaner
• 1 large onion, thinly sliced
• 2 bell peppers (mix colors), thinly sliced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed — jasmine is prettiest; basmati works too
• 1 3/4 cups chicken broth (low sodium if you are not into salt surprises)
• 1 cup canned diced tomatoes, drained slightly
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional, but it’s the mood enhancer)
• Salt and freshly ground black pepper, to taste
• 1 cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)
• Juice of 1 lime
• Fresh cilantro or parsley for scattering on top (optional but freshening)
• Optional: 1 jalapeño thinly sliced, if you like to flirt with heat

Step-by-Step Instructions

1. Step 1

   Preheat your oven to 375°F (190°C). In a large ovenproof skillet or a 9×13-inch baking dish, heat the olive oil over medium-high heat. Toss in the chicken pieces and season with salt, pepper, half the chili powder, and a little cumin; brown the chicken just for 2–3 minutes until the outsides take on some color — you want flavor, not full cooking here.

2. Step 2

   Add the onion and bell peppers and cook for another 3 minutes, stirring, until they start to soften. Stir in the garlic, remaining spices, rice, diced tomatoes, and chicken broth; scrape any browned bits off the pan because that’s concentrated deliciousness. Bring to a gentle simmer, then cover with foil or a lid and bake for 25 minutes; remove, stir, sprinkle cheese over the top, return uncovered for 5–8 minutes until the cheese is bubbly and rice is tender. Finish with a squeeze of lime and chopped cilantro.

Common Mistakes to Avoid

Overcooking the chicken before it goes in the oven is the classic “dry bird” move — brown quickly, don’t cook through. Skimping on liquid will leave the rice chewy and offended; measure your broth. And for the love of leftovers, don’t salt everything too early; cheeses and broths can be saltier than they pretend to be.

Alternatives & Substitutions

Short on time? Use rotisserie chicken — stir it in during the last 10 minutes so it warms through without turning into chicken jerky. Want it gluten-free? The recipe is naturally gluten-free if your spices and broth are clean. Swap white rice for 1 1/4 cups long-grain brown rice and add 20–25 minutes to the baking time, with a splash more broth if it looks dry. Vegetarian? Replace chicken with a can of drained black beans plus a handful of corn and maybe an extra sprinkle of chili powder for attitude.

FAQ

Question 1?

Can I prep this ahead of time? Yes. Assemble everything in the baking dish, cover tightly, and keep in the fridge for up to 24 hours. Add about 5–10 minutes to the baking time if you chill it directly from the fridge so the middle comes up to temperature.

Question 2?

My rice turns out mushy — what did I do? You either used too much liquid or stirred too often before baking. Rinsing the rice before using helps control starch, and once it’s in the oven, hands-off is the policy.

Question 3?

Can I make this spicy or mild? Absolutely. Increase the chili powder, add cayenne, or toss in a chopped jalapeño for heat. To dial it down, use mild chili powder and omit the jalapeño — the lime and tomatoes still deliver brightness without fire.

Final Thoughts

This casserole is proof that you can have a cozy, flavorful dinner with minimal fuss and maximal leftovers that don’t taste like regret. It’s forgiving, adaptable, and loud enough to earn applause from even finicky eaters. Make it on a weeknight when you want comfort and convenience, and act surprised when everyone goes back for seconds.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.