Is This the Best Chicken Fajita Rice Casserole Recipe Ever? Cinco De Mayo Foods

Ingredients

• 2 pieces Boneless Chicken Breasts (cut into bite‑size pieces)
• 1 piece Red Bell Pepper (sliced)
• 1 piece Green Bell Pepper (sliced)
• 1 piece Yellow Bell Pepper (sliced)
• 1 medium Onion (sliced)
• 2 cloves Garlic (minced)
• 1 cup Long Grain Rice (rinsed until water runs clear)
• 1 cup Chicken Broth (low‑sodium preferred)
• 0.5 cup Heavy Whipping Cream (full‑fat for richness)
• 0.5 cup Cheddar Cheese (shredded)
• 0.5 cup Monterey Jack Cheese (shredded)
• 1 can (14.5 oz) Diced Tomatoes (drained)
• 1 can (15 oz) Black Beans (rinsed and drained)
• 1 cup Corn (frozen or canned, drained)
• 2 tablespoons Fajita Seasoning Mix (store‑bought or homemade)
• 1 teaspoon Paprika (smoked optional)
• 1 teaspoon Garlic Powder (optional extra flavor)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (divided for sautéing)
• 2 tablespoons Fresh Cilantro (chopped for garnish)

Instructions

1. Prep Ingredients

   Cut chicken into bite‑size pieces, slice the three bell peppers and onion, mince garlic, rinse the rice until water runs clear, and measure out all seasonings and liquids.

   Time: PT15M

2. Sauté Vegetables

   Heat 1 tablespoon olive oil in the skillet over medium heat. Add sliced peppers and onion; cook until softened, about 5 minutes. Stir in minced garlic, half of the fajita seasoning, salt, pepper, garlic powder, and paprika; cook another 2 minutes.

   Time: PT7M

   Temperature: medium

3. Sear Chicken

   Remove veggies and set aside. Add the remaining 1 tablespoon olive oil, increase heat to medium‑high, then add the chicken pieces. Sprinkle the remaining fajita seasoning over the chicken and let it sit untouched for 3‑4 minutes, then flip and repeat on the other side.

   Time: PT8M

   Temperature: medium‑high

4. Combine Veggies & Tomato Paste

   Return the sautéed vegetables to the skillet, add 2 tablespoons tomato paste, and stir for 3‑4 minutes until the paste darkens slightly and coats the mixture.

   Time: PT4M

   Temperature: medium

5. Add Rice, Beans, Corn, and Liquids

   Stir in the rinsed rice, black beans, corn, diced tomatoes, chicken broth, and heavy whipping cream. Mix well and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

6. Simmer Until Rice Is Tender

   Reduce heat to low, cover the skillet, and let the casserole simmer for 18‑20 minutes, or until the rice is tender and the liquid has been absorbed.

   Time: PT20M

   Temperature: low

7. Melt the Cheese

   Turn off the heat, remove the lid, sprinkle shredded cheddar and Monterey Jack evenly over the top, replace the lid (stove off) and let sit for 2‑3 minutes until the cheese melts.

   Time: PT3M

8. Garnish and Serve

   Sprinkle chopped fresh cilantro over the melted cheese, slice portions, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Boneless Chicken Breasts: boneless skinless turkey breast, pre‑cooked rotisserie chicken (shredded)
• Instead of Red Bell Pepper: green bell pepper, yellow bell pepper
• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Yellow Bell Pepper: red bell pepper, green bell pepper
• Instead of Onion: shallot, red onion
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Long Grain Rice: brown rice (increase cooking time), cauliflower rice (low‑carb)
• Instead of Chicken Broth: vegetable broth, water with bouillon cube
• Instead of Heavy Whipping Cream: half‑and‑half, milk with a splash of butter
• Instead of Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Monterey Jack Cheese: Cheddar, Pepper Jack
• Instead of Diced Tomatoes: fresh diced tomatoes, tomato sauce
• Instead of Black Beans: pinto beans, no beans
• Instead of Corn: no corn, fresh corn kernels
• Instead of Fajita Seasoning Mix: taco seasoning, homemade blend of chili powder, cumin, paprika
• Instead of Paprika: smoked paprika
• Instead of Garlic Powder: fresh garlic
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Fresh Cilantro: parsley

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Lid for Skillet
• Cheese Grater (optional)
• Serving Spoon (optional)

Critical Steps — Do Not Skip

• Sauté vegetables until softened
• Sear chicken with seasoning
• Bring mixture to a boil before simmering
• Simmer covered until rice is tender

Chef Tips from the Video

• Use smoked paprika for a deeper, smoky flavor.
• Fresh cilantro added at the end brightens the dish.
• A blend of cheddar and Monterey Jack gives both sharpness and meltiness.
• Low‑sodium broth prevents the casserole from becoming overly salty.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for 3‑4 days.

Freezer: Portion into freezer‑safe containers; freeze up to 2 months. Reheat on stovetop or microwave.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and store the sautéed vegetables and seared chicken separately; combine and finish cooking when ready.
• Assemble the casserole, cover, and refrigerate up to 24 hours before cooking; add cheese and melt just before serving.

Frequently Asked Questions