Chicken Fajita Rice Casserole
This casserole is what happens when fajita night and comfort food collide in the best possible way. It’s warm, cheesy, a little smoky, and full of those classic fajita flavors — sweet peppers, soft onions, and that punchy seasoning that makes your whole kitchen smell like something you’d happily order at your favorite Tex-Mex spot.
What I love most is how easy it feels once you get going. You sauté a few veggies, stir everything together, and the oven finishes the job while you breathe for a minute. And when it comes out? Bubbling cheese on top, lightly golden around the edges, and that first scoop that steams up your plate… it’s pure cozy satisfaction.
This is perfect for busy weeknights, potlucks, or anytime you want something hearty that everyone will actually be excited to eat.
Ingredients
2 cups cooked chicken breast, shredded
2 cups cooked white or brown rice
1 tablespoon olive oil
1 small onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced
1 packet (or 2 tablespoons) fajita seasoning
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup diced tomatoes (with juices)
1/2 cup tomato sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and black pepper, to taste
2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the casserole lifts out easily later.
2. Sauté the Veggies
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and bell peppers. Cook for about 5–6 minutes, stirring now and then, until they soften and start to get a little sweet.
Add the minced garlic and cook for 30 seconds — just until it’s fragrant. (Don’t walk away. Garlic is dramatic like that.)
3. Season Everything
Add the shredded chicken to the skillet. Sprinkle in the fajita seasoning, chili powder, cumin, plus salt and pepper to taste. Stir well so the chicken and veggies get evenly coated. You want every bite to taste like fajita night.
4. Add Tomatoes and Rice
Pour in the diced tomatoes (with all the juices) and the tomato sauce. Let it simmer for 3–4 minutes so the flavors meld and everything gets a little saucy.
Add the cooked rice and mix until it’s all evenly combined. It should look colorful and hearty — like a skillet full of good decisions.
5. Assemble the Casserole
Transfer the mixture into your prepared baking dish. Spread it out into an even layer.
Sprinkle the cheddar and Monterey Jack over the top. This is the part that makes it feel extra cozy and casserole-y.
6. Bake
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly, with lightly golden edges. You’ll know it’s ready when it looks like it’s gently sizzling at the sides.
7. Rest and Garnish
Let it rest for about 5 minutes before serving. This helps everything settle and makes it easier to scoop.
Finish with fresh chopped cilantro right before serving for a bright, fresh pop.
Presentation
Serve big scoops on plates while it’s still warm and gooey. If you want to dress it up, add a little extra cilantro on top and a few diced tomatoes for color.
This casserole also loves a few simple toppings: a dollop of sour cream, sliced avocado, or a squeeze of lime to brighten everything up. And if you’re feeling extra, serve it with tortilla chips on the side for crunch — scooping optional, but highly encouraged.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
🔥 Kcal: Approximately 430 kcal per serving
🍽️ Servings: 6 servings
Conclusion
This chicken fajita rice casserole is one of those recipes that feels like a win every single time. It’s easy, filling, full of flavor, and the cheesy top makes it impossible not to love. Plus, it reheats beautifully, which means tomorrow-you is going to be very thankful.
If you’ve got chicken and rice ready to go, you’re already halfway there — give this a try soon and let your oven do the cozy work.