Description
Transform your Taco Tuesday! This one-pan Chicken Fajita Rice Bake delivers all the sizzling flavors without the fuss. Perfect for busy weeknights when you crave Mexican but need dinner to make itself.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine sliced chicken with 1 tablespoon olive oil and 1 tablespoon fajita seasoning. Toss until evenly coated.
- Heat remaining olive oil in a skillet over medium-high heat. Cook onions and bell peppers for 3-4 minutes until slightly softened.
- Add garlic to the vegetables and cook for 30 seconds until fragrant. Remove from heat.
- Spread uncooked rice in an even layer in the prepared baking dish.
- Mix chicken broth, diced tomatoes with green chiles, and remaining fajita seasoning. Pour over rice.
- Arrange seasoned chicken strips evenly over the rice mixture.
- Spread sautéed vegetables over the chicken layer.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil, sprinkle with cheese, and bake uncovered for 15-20 minutes more until rice is tender and chicken reaches 165°F.
- Let rest 5-10 minutes before serving.
- Garnish with cilantro and serve with lime wedges.