Chicken Fajita Rice Casserole
A delicious and comforting fusion of chicken fajitas and rice, topped with gooey cheese—perfect for busy weeknights and meal prep.
Ingredients
Main Ingredients
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 packet fajita seasoning
- 1 cup shredded cheese
- 1 can black beans, drained and rinsed
- 1 cup corn (optional) can be skipped
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Preparation and Cooking
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the diced chicken for about 5-7 minutes or until it’s golden brown and cooked through.
- Add the sliced bell pepper and onion, cooking them until softened and fragrant for approximately 3-5 minutes.
- Stir in the fajita seasoning, black beans, and corn, mixing well for about 2-3 minutes until everything is well-combined and coated.
- In a large mixing bowl, combine the cooked rice and the chicken mixture. Fold gently to avoid breaking up the rice too much.
- Transfer to a greased casserole dish and top generously with shredded cheese.
- Bake for 20-25 minutes or until the cheese is melted and bubbly around the edges.
- Serve warm and enjoy your comforting meal!
Notes
For the best experience, serve hot, garnished with fresh cilantro or sliced jalapeños. Excellent for meal prep and potlucks. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.