If you have zero to little time to prep, this easy one-pot fajita chicken and rice casserole is your recipe. It's a go-to meal for a busy night and is served very well as leftovers. Not only is this one-dish fajita meal delicious, but it is also healthy and balanced, making it easy to feed your family a nutritious meal.
Why You'll Love This Recipe
Mexican meals are always a win in our household. But you know why you should be making this meal?
- Easy to make! The oven does all the work for you. All the ingredients go into one pot and into the oven for the magic to happen.
- Family-favorite! While testing this recipe, I made it for dinner three nights in a row. Not one complaint about eating the same thing for thirty-six hours. It has to be that good!
- Super tasty! This casserole dish is packed with flavor! All the spices, chicken, veggies, and rice will make you crave more! You will be getting seconds and thirds.
Ingredients Needed
Grab your cast iron pot and start making this easy and delicious fajita chicken and rice dish.
Chicken. The best cut is chicken thighs. They are forgiving and will stay juicy, even as the rice bakes in the oven. Chicken breast can dry out a bit. It will still be super tasty, just not as tender.
Rice. I used white Jasmine rice in this recipe. You can use brown rice; you just need to keep it in the oven a little longer.
Onion, red and green bell pepper. These are fajita veggie staples.
Cheese. In this recipe, I used white and yellow cheddar cheeses, both shredded from fresh blocks. This is the ideal situation when you have more time. Getting shredded cheese from your local grocery store will be just as tasty and will require less prep. You can choose a Mexican blend, cheddar, or even pepper jack for a little kick.
Spices. Salt, pepper, onion powder, garlic powder, paprika, and cumin.
Chicken bouillon. I love this brand and use it in all my soups and when cooking grains.
Water - to cook the rice and the casserole dish altogether.
How to Make Chicken and Rice Casserole
With just a few steps and 10-15 minutes, your easy fajita chicken and rice dish will be in the oven!
Chop all veggies, dice the chicken, add all the ingredients into the cast iron pot, cover with the lid, and bake!
My favorite tools:
See the complete recipe card below with instructions.
How to Serve Fajita Chicken and Rice
I am all about the sides and adding a little flavor when I can. However, this Mexican casserole is good on its own as well. Here are a few ideas of what to serve on the side.
- Sour cream - a little creamy goodness, just like you would on a real fajita
- Salsa! Try this fresh salsa with green goddess dressing. It will make your fajita bowl burst with flavor.
- Wrap your fajita chicken and rice casserole into a tortilla. Yup, make a burrito with the leftovers. A great way to make several different meals from one dish.
Easy One Pot Fajita Chicken and Rice
If you have zero to little time to prep, this easy one-pot fajita chicken and rice casserole is your recipe.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 10 minutes
- Total Time: 0 hours
- Yield: 10 servings 1x
Ingredients
2 lbs of chicken - thighs or breast
2 cups long grain rice - Jasmine
1 red bell pepper
2 green bell peppers
1 small onion
1 lb shredded cheese
4 cups water
1 ½ tbsp chicken bouillon
1 tbsp paprika
1 ½ tbsp cumin
1 tsp garlic powder
1 tsp onion powder
1 ½ tsp salt
½ tsp pepper
Instructions
1. Dice bell peppers and onions.
2. Shred the cheese, if using fresh blocks
3. Cut chicken into small cubes, about ½ inch pieces.
4. Dissolve the chicken bouillon in the water. Add all the ingredients into the cast iron pot, leaving 1-2 cup of shredded cheese to add at the end.
5. Close with the lid and bake for one hour at 375°F.
6. Remove the lid, sprinkle the remaining cheese on top of the casserole, and put it back in the oven, without the lid for another 10 minutes to melt the cheese.
7. Remove from the oven and serve with sour cream or salsa.
Notes
There may be some water left after baking for one hour. That is normal. While the casserole is baking in the oven with the lid open, some of that water will evaporate.
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