Chicken Fajita Casserole (with rice)
I recently learned you can bake rice....and now I can't stop.
This chicken fajita casserole recipe is the perfect weeknight dinner. What I love about this one pan dinner is that everything cooks in one dish, hooray for less clean up!
I’ve been making this on busy nights when I want a cozy, hands-off dinner that still packs in protein and veggies. Makes great leftovers, and it's easy to switch up with different grains or veggies depending on what you have on hand.
If you like this dish, you should try my Keto Chicken Enchilada Casserole, Easy Chicken Shawarma Plate with Tahini Sauce, or Easy Salsa Chicken in the Oven.
Why You Will Love This Dinner
Versatile meal – Make it dairy-free, change up the grains, or add more veggies.
Easy cooking – Mix everything together and bake it in one dish.
Healthy ingredients – Packed with protein, fiber, and colorful veggies.
What do you need to make this chicken fajita casserole:
- Rice – White rice, brown rice, or even quinoa can be used as the base for this casserole.
- Chicken tenderloins – A lean protein that cooks quickly and stays juicy; chicken breasts work too.
- Corn – Adds sweetness and color; canned or frozen both work.
- Beans – Black or pinto beans boost fiber and make the dish extra filling.
- Fire-roasted tomatoes – Bring depth and a little smokiness to the casserole.
- Fajita seasoning – Gives bold, zesty flavor; taco seasoning works in a pinch.
- Bell peppers and onion – Classic fajita veggies for crunch and flavor.
- Shredded Mexican cheese – Melty, cheesy topping (optional if dairy-free).
- Aluminum foil – Helps the casserole steam and cook evenly while baking.
Serving Suggestions
- Top with avocado, cilantro, or a squeeze of lime
- Serve with tortilla chips or warm tortillas
- Add a side of sour cream or Greek yogurt
- Pair with a simple green salad
Substitutions and Variations
- Use quinoa instead of rice for a protein boost
- Swap in ground chicken or beef if you don’t have tenderloins
- Add zucchini, mushrooms, or spinach for extra veggies
- Use dairy-free shredded cheese or omit the cheese entirely
- Spice it up with jalapeños or a chipotle seasoning blend
How to make a Chicken Fajita Casserole with Rice:
Layer chicken fajita ingredients, cover with foil, & bake!
- Start by chopping vegetables and then sauteing them.
- Place all ingredients except for cheese in casserole dish.
- Cover in foil and bake.
- Remove foil - add cheese- and bake 5 more minutes.
- Serve with favorite toppings.
Tips and Notes
- This is a great meal to prep in advance and bake when ready
- Use quick-cooking rice for a shorter bake time
- Stir halfway through if your rice tends to stick
- Let it rest for 5–10 minutes before serving so it sets up
Not for this chicken fajita casserole! It cooks the rice while it bakes.
You can prep by cutting all vegetables or even put everything in a casserole dish up to 1 day in advance and bake when you're ready.
Cook individual servings on a microwave safe dish for 30 second increments.
You can serve it with tortilla chips, wrap it in a burrito, or in a bowl with favorite toppings.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Storage and Reheating Instructions
Storage:
Let the casserole cool completely, then store leftovers in an airtight container in the fridge for up to 4 days.
Reheating:
Reheat in the microwave or covered in the oven at 350°F until warmed through.
Tips:
Add a splash of broth or water before reheating to keep it from drying out.
Chicken Fajita Casserole with Rice
Ingredients
- 1 cup rice (uncooked and rinsed)
- 1 diced red bell pepper
- 1 diced red onion
- 1 can fire roasted tomatoes
- 1 can pinto beans
- 1 cup frozen corn
- 1 pound chicken breast, cut into 1 inch pieces
- 2 cups salsa verde
- ½ cup chicken broth (or water)
- 1 cup shredded mexican cheese
- 1 packet fajita seasoning or taco seasoning
Instructions
- Pre-heat oven to 375 Fahrenheit.
- Dice pepper and onion and sauté for 5 minutes over medium heat.
- In a casserole baking dish add uncooked rice, diced chicken, sautéed vegetables, corn, tomatoes, and beans.
- Cover with broth, salsa, fajita seasoning and stir ingredients in casserole dish.
- Cover casserole dish with aluminum foil and bake for 45 minutes.
- Take off foil and stir.
- Cover in cheese, and bake uncovered for 5-10 more minutes or until cheese is melted.
- Serve with favorite toppings!
Does t the chicken need to be sautéed before adding g to the casserole?
Hi Jacque! No it does not, so easy you just dump and bake! 🙂
So tasty and easy!! Very nutritious and a great weeknight meal!
This looks rather good! I'm trying to eat healthier and a quinoa bake sounds pretty nutritious to me. What a lovely colourful dish!