Fajita Rice Casserole (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 red bell pepper, diced into small pieces
03 -
1/2 cup onion, chopped finely
04 -
1 can (4 ounces) green chilies, mild
05 -
1 can (14 ounces) black beans, rinsed and drained
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2 tablespoons tomato paste
07 -
1/8 teaspoon optional cayenne
08 -
3 tablespoons fajita seasoning (store-bought or homemade)
09 -
1 cup frozen sweet corn
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1 1/4 cups Monterey Jack cheese, shredded
11 -
1 cup long-grain brown rice, parboiled (or white long-grain rice)
12 -
5 cups shredded cooked chicken
13 -
3 cups low-sodium chicken stock
# Instructions:
01 -
Start things off by getting your oven warmed up to 400°F. In your 9×13 inch casserole dish, toss in the onion, bell pepper, uncooked rice, cayenne (if using), and fajita spice mix. Stir them all together until everything looks well spread out. This step sets us up with those mouthwatering smells and flavors.
02 -
Grab a bowl or measuring container and mix together the chicken stock, tomato paste, olive oil, and green chilies. Keep stirring it around until there are no lumps left. This broth mix is what brings all the flavors together while the rice fluffs up.
03 -
Pour your mixed broth right over the rice in the baking dish. Stir it all up so the liquid gets evenly absorbed into the dry mix. Then, toss in the shredded chicken, black beans, and corn. Mix it all just enough to combine without squishing it down too much.
04 -
Seal the casserole tightly with foil. Pop it in the oven and let it cook for about 1 hour and 5-10 minutes. Check to make sure the rice has soaked up all the broth and is soft. If using brown rice, keep an eye on it—it takes longer than white rice to finish.
05 -
Carefully pull the dish out of the oven and lift the foil (watch out for steam!). Sprinkle the shredded Monterey Jack evenly across the top. The hot rice should start melting the cheese, but we want to bake it again so the cheese gets all gooey and browned.
06 -
Pop the uncovered dish back into the oven. Give it 5-10 minutes for the cheese to fully melt and get a bit golden in spots. Pull it out and let it sit on the counter for another 5-10 minutes before digging in. Add some garnishes like avocado slices, green onions, or salsa for extra color and tastiness if you’d like.
# Notes:
01 -
This Tex-Mex chicken and rice dish is a no-fuss option for weeknights that’s packed with bold flavors the whole family will love.
02 -
You can prep the whole dish ahead of time and stick it in the fridge before baking. Just plan to bake it 10-15 minutes longer to make up for the chill.
03 -
Leftovers can be stored in the fridge for up to three days and warm up well in the microwave.