Chicken Fajita Rice Casserole
This Chicken Fajita Rice Casserole is a one-skillet meal packed with bold Tex-Mex flavors. Juicy chicken, sautéed peppers, onions, and rice are baked together with a blanket of melted cheese for a satisfying dinner the whole family will love.
Ingredients
- 2 to 3 Boneless Chicken Breast
- 1 cup Rice uncooked
- ½ cup Mozzarella Cheese shredded
- 1 cup Cheddar Cheese shredded
- 1 Red Bell Pepper sliced
- 1 Green Bell Pepper sliced
- 1 Red Bell Pepper sliced
- ½ Yellow Onion sliced
- 5 to 6 Garlic Cloves chopped
- 2 cup Chicken Broth
- 2 tablespoon Olive Oil
- ½ cup Heavy Whipping Cream
- ½ cup Whole Kernel Corn
- ½ cup Black Beans
- ½ cup Diced Tomatoes with Green Chiles
- 1 tablespoon Tomato Paste
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 tablespoon Paprika
- 1 package Fajita Seasoning
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped garlic, sliced onions, and bell peppers. Add half of fajita seasoning, salt, black pepper, garlic powder, and paprika. Sauté until tender. Transfer mixture to a clean bowl.
- In the same pan add diced chicken breast to the skillet. Season with remaining fajita seasoning. Cook until chicken is browned and cooked through.
- Add vegetable mixture back to the pan. Stir in tomato paste. Cook for 3 to 4 minutes
- Add uncooked rice. Stir diced tomatoes with green chiles, corn, chicken broth, heavy whipping cream and black beans. Mix well. Bring to a slight boil. Reduce and simmer for 20 minutes.
- Sprinkle cheddar and mozzarella cheese on top. Cover with a lid for a couple of minutes.
- Let rest for 5 minutes before serving. Garnish with fresh cilantro or parsley if desired.
Video
Recipe Tips
For extra flavor, marinate your chicken in fajita seasoning and lime juice for 15–30 minutes before cooking. Also, you can use leftover rice makes this dish even quicker to prepare.
