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
Scale
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 1/2 tbsp chicken bouillon
1 tbsp paprika
1 1/2 tbsp cumin
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1/2 tsp pepper
Instructions
1. Dice bell peppers and onions.
2. Shred the cheese, if using fresh blocks
3. Cut chicken into small cubes, about 1/2 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.
Find it online: https://inthekitchenwithinna.com/fajita-chicken-and-rice/