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Chicken Fajita Rice Casserole

A delicious and easy meal combining the bold flavors of fajitas with the comforting texture of a rice casserole, perfect for busy weeknights.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 cups cooked white rice This serves as the base of your casserole, providing a fluffy texture.
  • 1 pound boneless, skinless chicken breasts, diced Chicken adds protein and heartiness to the dish.
  • 1 tablespoon olive oil This helps to sauté the chicken and vegetables, enhancing their flavors.
  • 1 medium onion, sliced Onions add sweetness and depth to the casserole.
  • 1 bell pepper sliced Bell peppers bring a pop of color and crunch.
  • 2 cloves garlic, minced Garlic adds a wonderful aroma and flavor.
  • 1 ounce fajita seasoning mix This is the star of the show, giving the dish its signature fajita taste.
  • 15 ounces black beans, drained and rinsed Beans add fiber and a hearty texture.
  • 10 ounces diced tomatoes with green chilies These provide moisture and a slight kick.
  • 1 cup shredded cheddar cheese Cheese adds creaminess and richness, making the casserole irresistible.
  • 1 cup corn Corn adds sweetness and a nice crunch.
  • Salt and pepper to taste Essential for enhancing the overall flavor.
  • Fresh cilantro, chopped (for garnish) Cilantro adds a fresh touch and brightens the dish.

Equipment

  • Large Skillet
  • 9x13 inch baking dish

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Add the sliced onion, bell pepper, and minced garlic, and sauté for an additional 5 minutes until tender.
  3. In a large mixing bowl, combine the cooked rice with the chicken and vegetable mixture. Stir in the fajita seasoning mix, black beans, diced tomatoes with green chilies, and corn. Mix everything well.
  4. Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly, and sprinkle 1 cup of shredded cheddar cheese on top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
  5. Let the casserole cool for a few minutes before serving.

Nutrition

Calories: 350kcalProtein: 25gSodium: 600mg

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