Description
Hearty chicken fajita rice casserole brings Tex-Mex comfort to dinner tables with bold southwestern flavors. Generous layers of seasoned chicken, peppers, and melted cheese create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 5 cups shredded chicken
- 1 can (14 ounces/400 grams) low-sodium black beans, drained and rinsed
Vegetables and Aromatics:
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 1 can (4 ounces/113 grams) mild green chilies
- 1 tablespoon olive oil
Grains, Seasonings, and Cheese:
- 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 3 cups reduced-sodium chicken broth
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat the oven to 400°F and prepare a 9×13 inch baking dish with the aromatic base of diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper, ensuring even distribution of ingredients.
- Create the liquid mixture by whisking chicken broth, green chilies, tomato paste, and olive oil until thoroughly blended and free of lumps, forming the flavor-infusing foundation for the casserole.
- Pour the liquid mixture over the rice base, then incorporate shredded chicken, black beans, and frozen corn, gently stirring to ensure uniform ingredient placement without compacting the mixture.
- Tightly cover the baking dish with aluminum foil and bake for 65-70 minutes, allowing steam to cook the rice completely. Verify doneness by checking liquid absorption and rice tenderness.
- Remove foil carefully, avoiding steam, and generously sprinkle Monterey Jack cheese across the casserole surface, allowing residual heat to begin the melting process.
- Return the uncovered dish to the oven for 5-10 minutes until cheese melts completely and develops light golden spots, then rest for 5-10 minutes to stabilize flavors and facilitate easier serving.
- Optional: Garnish with fresh cilantro, green onions, salsa, or sliced avocado to enhance the dish’s vibrant southwestern profile and add extra layers of texture and flavor.
Notes
- Customize Heat Levels Easily adjust the spiciness by controlling the amount of cayenne pepper or choosing mild to hot fajita seasoning blends, allowing everyone to enjoy their preferred spice intensity.
- Rice Texture Perfection Use long-grain white rice for faster cooking and fluffier results, or substitute with brown rice for added nutrition, remembering to extend baking time by 10-15 minutes.
- Protein Flexibility Swap shredded chicken with ground turkey, pulled pork, or plant-based alternatives like seasoned tofu or black beans for diverse dietary preferences and exciting flavor variations.
- Make-Ahead Magic Prepare the entire casserole up to 24 hours in advance, storing covered in the refrigerator, which allows flavors to meld and creates an even more delicious meal with minimal day-of preparation.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg