Chicken Fajita Rice Bake

Sizzling, aromatic, and bursting with flavor, this Chicken Fajita Rice Bake transforms the beloved Mexican classic into a comforting casserole that’s perfect for busy weeknights. The tender strips of chicken, colorful bell peppers, and fluffy rice meld together in a spice-infused sauce that captures all the excitement of traditional fajitas in one convenient dish. Whether you’re feeding a hungry family or meal prepping for the week, this Chicken Fajita Rice Bake delivers restaurant-quality taste with minimal effort. You’ll learn how to layer flavors, prep ahead, and customize this versatile dish to make it a regular in your dinner rotation.

Why You’ll Love This Recipe

This Chicken Fajita Rice Bake is a game-changer for your dinner repertoire for so many reasons. First, it’s the ultimate one-dish wonder—combining protein, vegetables, and grains in a single baking dish for easy cleanup. The contrast between the tender, juicy chicken and the slightly crisp bell peppers creates a satisfying textural experience in every bite.

The rice soaks up all the savory fajita seasonings and cooking juices, becoming incredibly flavorful rather than bland. Unlike traditional fajitas that require constant attention at the stovetop, this baked version allows you to pop it in the oven and walk away, giving you time to prepare a simple side salad or just relax.

Parents especially appreciate how this dish sneaks in colorful vegetables that even picky eaters enjoy, thanks to the familiar Mexican flavors. The gentle heat level is customizable, making it family-friendly while still maintaining that authentic fajita kick. Best of all, leftovers taste even better the next day as the flavors continue to develop—if there are any leftovers, that is!

Ingredients

For this delicious Chicken Fajita Rice Bake, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts, sliced into ½-inch strips
• 3 bell peppers (1 red, 1 yellow, 1 green), thinly sliced
• 1 large yellow onion, thinly sliced
• 2 cups (400g) long-grain white rice, uncooked
• 2½ cups (600ml) chicken broth
• 1 can (14.5 oz/411g) diced tomatoes with green chiles
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning (store-bought or homemade)
• 2 cloves garlic, minced
• 1 cup (113g) shredded Mexican-blend cheese
• ¼ cup (4g) fresh cilantro, chopped
• 1 lime, cut into wedges for serving

The chicken breasts should be fresh or completely thawed for even cooking. For the fajita seasoning, a blend with cumin, chili powder, and paprika delivers that authentic flavor, but adjust the spice level to your preference. The combination of three bell pepper colors not only looks beautiful but also provides slightly different flavor notes to the fajita rice casserole.

Pro Tips

Master the Perfect Rice Texture
The key to this Chicken Fajita Rice Bake is achieving perfectly cooked rice—never mushy or undercooked. For best results, rinse your rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents gumminess. The liquid-to-rice ratio is crucial: maintain the 2½ cups liquid to 2 cups rice ratio for the ideal texture. If you find your rice typically cooks unevenly in your oven, cover the baking dish tightly with aluminum foil for the first 25 minutes, then uncover to allow some moisture to escape.

Prep for Maximum Flavor
Slice your chicken against the grain into uniform strips to ensure tenderness and even cooking. Season the chicken with half the fajita seasoning at least 15 minutes before cooking (or up to overnight in the refrigerator) to allow the flavors to penetrate deeply. For the vegetables, aim for uniform thickness in your bell pepper and onion slices—about ¼-inch thick is perfect for them to soften without becoming mushy during the baking time.

Layer Strategically
The layering order in this casserole significantly impacts the final result. Start by spreading the rice evenly across the bottom, then pour the liquid ingredients over top. Place the chicken pieces slightly submerged but not completely buried, and scatter the vegetables on top. This arrangement allows the rice to cook properly in the liquid while the chicken remains tender and the vegetables maintain some texture rather than dissolving into the dish.

Instructions

Prepare the Base

1. 
   

   Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.

   
   
2. 
   

   In a large bowl, combine the sliced chicken with 1 tablespoon of olive oil and 1 tablespoon of the fajita seasoning. Toss until each piece is evenly coated and set aside to marinate while you prepare the other ingredients.

   
   
3. 
   

   Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, cooking for about 3-4 minutes until they just begin to soften but still maintain some crispness.

   
   
4. 
   

   Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant. Remove the vegetable mixture from heat and set aside.

   
   

Assemble the Casserole

5. 
   

   Spread the uncooked rice in an even layer across the bottom of the prepared baking dish.

   
   
6. 
   

   In a medium bowl, combine the chicken broth, diced tomatoes with green chiles (undrained), and the remaining tablespoon of fajita seasoning. Stir well and pour evenly over the rice.

   
   
7. 
   

   Arrange the seasoned chicken strips over the rice mixture, distributing them evenly throughout the dish.

   
   
8. 
   

   Spread the sautéed bell peppers, onions, and garlic over the chicken layer.

   
   

Bake to Perfection

9. 
   

   Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.

   
   
10. 
    

    After 30 minutes, remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven uncovered for an additional 15-20 minutes, until the rice is tender, the chicken is cooked through (reaching 165°F/74°C), and the cheese is melted and lightly golden.

    
    
11. 
    

    Remove from the oven and let the Chicken Fajita Rice Bake rest for 5-10 minutes before serving. This resting period allows the rice to absorb any remaining liquid and makes serving easier.

    
    
12. 
    

    Garnish with fresh chopped cilantro and serve with lime wedges for squeezing over individual portions.

    
    

Variations

Vegetarian Fajita Rice Bake
Transform this Chicken Fajita Rice Bake into a meatless delight by replacing the chicken with 2 cans (15 oz each) of black beans, drained and rinsed, plus 1 cup of corn kernels. The beans provide ample protein while maintaining the hearty texture of the dish. Add ½ teaspoon of smoked paprika to the seasoning mix to enhance the flavor depth that would normally come from the chicken. This variation is not only vegetarian-friendly but also more economical and perfect for Meatless Monday dinners.

Spicy Shrimp Fajita Rice Bake
For seafood lovers, substitute 1½ pounds of large peeled and deveined shrimp for the chicken. Since shrimp cooks much faster than chicken, add it during the last 10 minutes of baking time to prevent overcooking. Enhance the coastal flavor profile by adding ½ teaspoon of Old Bay seasoning to your fajita spice mix and garnishing with chopped fresh parsley instead of cilantro. This variation brings a delightful coastal twist to the classic fajita rice casserole.

Low-Carb Cauliflower Rice Fajita Bake
For those watching their carbohydrate intake, replace the white rice with 4 cups of cauliflower rice. Since cauliflower rice doesn’t absorb liquid the same way as regular rice, reduce the chicken broth to just 1 cup. The baking time will also decrease to about 25-30 minutes total. This lighter version still delivers all the satisfying fajita flavors while fitting into keto and low-carb dietary plans.

Storage and Serving

This Chicken Fajita Rice Bake stores beautifully, making it perfect for meal prep. Once completely cooled, portion leftovers into airtight containers and refrigerate for up to 4 days. For longer storage, freeze individual portions for up to 3 months. When reheating, add a tablespoon of water before microwaving covered on medium power to prevent the rice from drying out. Alternatively, reheat in a 350°F oven, covered with foil, for about 20 minutes or until heated through.

For serving, transform this versatile dish into a complete meal with thoughtful accompaniments. Create a fajita bowl by serving a scoop of the bake topped with fresh avocado slices, a dollop of sour cream, and a sprinkle of crushed tortilla chips for added crunch. For a lighter meal, serve alongside a crisp green salad dressed with lime vinaigrette.

For entertaining, set up a fajita bar with the rice bake as the centerpiece, surrounded by bowls of additional toppings like sliced jalapeños, diced tomatoes, shredded lettuce, and guacamole. This interactive approach allows guests to customize their plates while you enjoy the compliments for this crowd-pleasing dish.

FAQs

Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but you’ll need to adjust the cooking time and liquid. Brown rice requires about 50-60 minutes to cook and needs approximately ½ cup more liquid. Cover the dish with foil for the first 40 minutes, then uncover for the remaining time.

How can I make this dish ahead of time?
You can prepare all components up to 24 hours in advance. Slice the vegetables and chicken, store separately in the refrigerator, and combine the liquid ingredients in a jar. When ready to cook, assemble as directed and bake. You may need to add 5-10 minutes to the cooking time if starting with cold ingredients.

Is this recipe gluten-free?
The Chicken Fajita Rice Bake is naturally gluten-free as long as you verify that your fajita seasoning and chicken broth don’t contain gluten additives. Always check packaged ingredients for hidden gluten if serving to someone with celiac disease or gluten sensitivity.

Can I use rotisserie chicken to save time?
Absolutely! Substitute about 3 cups of shredded rotisserie chicken. Since it’s already cooked, add it during the last 15 minutes of baking time along with the cheese to prevent it from drying out.

My family doesn’t like spicy food. How can I adjust the heat level?
For a milder version, use regular diced tomatoes instead of those with green chiles and reduce the fajita seasoning to 1 tablespoon. You can also look for a mild fajita seasoning blend or make your own with an emphasis on paprika and cumin rather than cayenne or chile powder.

Conclusion

This Chicken Fajita Rice Bake is comfort food at its finest — a vibrant, flavor-packed casserole that brings the excitement of sizzling fajitas to your dinner table in a convenient, all-in-one format. It’s the kind of dish that solves the weeknight dinner dilemma while still feeling special enough for weekend gatherings. Whether you’re feeding a family with diverse preferences or looking for meal-prep solutions, this versatile recipe delivers satisfaction in every bite. The colorful peppers, tender chicken, and perfectly seasoned rice create a meal that’s both nutritious and crave-worthy—proving that homemade can be both easy and extraordinary.

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