Ingredients
Scale
- 2 cups long-grain white or brown rice
- 2 cups chicken broth
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 packet 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
- Sauté sliced onions and bell peppers in a large skillet over medium heat until softened. Set aside.
- Season chicken with fajita seasoning and sear in the same skillet until browned on all sides.
- Preheat oven to 375°F (190°C).
- Spread uncooked rice evenly in a greased 9×13-inch baking dish.
- Add chicken broth, cooked chicken, and sautéed vegetables. Stir to combine.
- Cover with foil and bake for 35–40 minutes until rice is tender and chicken is fully cooked.
- Remove foil, top with shredded cheese, and bake uncovered for 5–10 minutes until cheese is melted and bubbly.
- Serve warm.
Notes
- Add black beans, corn, or diced tomatoes for extra flavor and texture.
- Use chicken thighs for juicier meat or chicken breast for a leaner option.
- Great for meal prep and reheats well.
- Adjust spice level by using mild or hot fajita seasoning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg