Description
A comforting, oven-baked casserole inspired by classic chicken fajitas, packed with tender chicken, seasoned vegetables, fluffy rice, and plenty of melted cheese.
Ingredients
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Chicken breast – 1 ½ pounds (680 g), boneless and skinless, cut into bite-sized pieces
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Olive oil – 2 tablespoons
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Bell peppers – 3 medium (about 450 g), sliced
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Onion – 1 large (about 200 g), thinly sliced
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Garlic – 3 cloves, minced
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Long-grain white rice – 1 ½ cups (300 g), uncooked
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Chicken broth – 3 cups (720 ml)
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Fajita seasoning – 2 tablespoons
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Ground cumin – 1 teaspoon
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Paprika – 1 teaspoon
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Cheddar cheese – 2 cups (200 g), shredded
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Mozzarella cheese – 1 cup (100 g), shredded
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Fresh cilantro – ¼ cup (10 g), chopped (optional)
Instructions
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Preheat oven to 375°F (190°C) and grease a large baking dish.
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Heat olive oil in a skillet over medium heat and brown chicken for 4–5 minutes.
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Add bell peppers, onion, and garlic; cook until slightly softened.
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Stir in fajita seasoning, cumin, paprika, salt, and pepper.
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Transfer mixture to the baking dish and spread uncooked rice evenly on top.
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Pour chicken broth over the mixture and gently stir.
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Cover with foil and bake for 40 minutes.
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Remove foil, sprinkle cheeses over the top, and bake uncovered for 10–15 minutes.
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Let rest for 5–10 minutes before serving.
Notes
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For extra creaminess, you can add an additional ½ cup (50 g) of cheese on top before baking.
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Leftovers store well in the refrigerator for up to 4 days.
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Adjust seasoning to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 55 minutes