Description
A complete, one-dish meal featuring seasoned chicken, colorful bell peppers, and rice baked together under melted cheese. Perfect for weeknights, meal prep, or feeding a crowd.
Ingredients
Scale
2 cups long-grain white or brown rice
2 cups chicken broth
1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 packet (or 2 tablespoons) fajita seasoning
1 cup shredded cheddar or Mexican blend cheese
1/2 cup black beans (optional)
1/2 cup corn (optional)
1/2 cup diced tomatoes (optional)
Instructions
- Preheat oven to 375°F (190°C). In a skillet, heat oil and sauté sliced onions and bell peppers for 5-7 minutes until slightly softened. Remove and set aside.
- In the same skillet, cook chicken pieces until no longer pink on the outside. Add fajita seasoning and stir to coat. Cook for 1 more minute.
- In a greased 9×13 casserole dish, combine uncooked rice and chicken broth. Layer the seasoned chicken and sautéed vegetables on top. Add any optional ingredients. Do not stir.
- Cover tightly with foil and bake for 35-40 minutes, or until rice is tender and liquid is absorbed.
- Remove foil, sprinkle cheese evenly over the top, and return to the oven (uncovered) for 5-10 minutes until cheese is melted and bubbly. Let stand for 5-10 minutes before serving.
Notes
- Do not stir the casserole after layering to ensure proper rice cooking.
- Check rice tenderness after 40 minutes; add more time if needed.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheats well.
- For a crispy top, broil for the last 1-2 minutes after adding cheese (watch closely).
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g