Description
Indulge in the flavors of southwestern cuisine with this Chicken Fajita Rice Casserole. This one-dish wonder combines tender shredded chicken, fluffy rice, black beans, corn, and vibrant bell peppers, all infused with zesty fajita seasoning. Topped with melted Monterey Jack cheese, this comforting casserole is perfect for family dinners, gatherings, or meal prep. With minimal effort and cleanup required, it’s a delicious way to bring everyone together around the table. Customize your casserole with fresh toppings like avocado or cilantro for an extra burst of flavor!
Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons fajita seasoning
- 1 cup frozen corn kernels
- 1 can (14 ounces) low-sodium black beans
- 5 cups shredded chicken
- 3 cups reduced-sodium chicken broth
- 1 can (4 ounces) mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. In a baking dish, mix onion, bell pepper, rice, and fajita seasoning.
- In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil until smooth.
- Pour liquid mixture over the rice mixture; stir in chicken, black beans, and corn.
- Cover with aluminum foil and bake for 65-70 minutes until rice is tender.
- Remove foil and top with cheese; bake uncovered for an additional 5-10 minutes until cheese melts.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/8 of casserole (approx. 370g)
- Calories: 478
- Sugar: 2g
- Sodium: 735mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 96mg
Keywords: For added heat, include cayenne pepper in your spice mix. Use leftover chicken to save time on preparation. Feel free to incorporate other veggies like zucchini or spinach for extra nutrition.