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Recipe by:

Sara Crocker

Easy Chicken Fajita Rice Casserole

This Chicken Fajita Rice Casserole combines bold flavors and colorful ingredients, making it a perfect dish for family gatherings and holiday celebrations.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 cups cooked rice Jasmine rice recommended
  • 2 Tbsp. olive oil
  • 1 lb. boneless, skinless chicken breasts Cut into strips
  • 1 red bell pepper Sliced
  • 1 yellow bell pepper Sliced
  • 1 medium onion Sliced
  • 3 cloves garlic Minced
  • 1 packet taco seasoning Or about 2 tablespoons homemade mix
  • 1 can (15 oz) black beans Drained and rinsed
  • 1 cup corn Fresh or frozen
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup shredded cheese Cheddar or Monterey Jack
  • fresh cilantro For garnish (optional)
  • lime wedges For serving

Equipment

  • Skillet
  • Baking dish 9x13-inch
  • Mixing bowl
  • Foil

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Heat a 12-inch skillet over medium-high heat and add the olive oil. Toss in the sliced chicken, cooking until golden brown and cooked through, about 5-7 minutes.
  3. Add the sliced bell peppers, onion, and minced garlic. Stir occasionally and cook until the vegetables are tender, approximately 5 minutes.
  4. Stir in the taco seasoning and mix until well coated.
  5. In a large mixing bowl, combine cooked rice, black beans, corn, and diced tomatoes. Pour in the chicken and vegetable mixture, folding gently to combine.
  6. Transfer the mixture to a greased 9x13-inch baking dish and spread it evenly. Top with shredded cheese.
  7. Cover with foil and bake for about 20 minutes, then remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
  8. Let sit for about 5 minutes before serving.
  9. Garnish with fresh cilantro and serve with lime wedges.

Notes

This casserole can be made ahead and stored in the refrigerator for up to 2 days before baking. Just cover tightly with foil.