Description
A cozy baked dish that brings sizzling fajita flavor with rice and a cheesy top, perfect for an easy weeknight dinner.
Ingredients
Units
Scale
Main Ingredients
- 2 cups long grain white rice (Use for best results, avoid minute rice for risk of mushiness.)
- 1 tablespoon fajita seasoning (Store-bought or homemade.)
- 3 cups chicken broth (To cook the rice and enhance flavor.)
- 1 can Rotel or diced tomatoes with green chiles (For added zip.)
- 2 cups cooked chicken (Rotisserie chicken works great.)
- 2 cups shredded cheese (cheddar and Monterey Jack mix) (Mix for creaminess and flavor.)
Vegetable Ingredients
- 1 large bell pepper (Any color works; red and yellow are sweeter.)
- 1 large onion (Use yellow or white for classic flavor.)
- 1 tablespoon lime juice (To brighten flavors before serving.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Spray or lightly oil a 9 by 13 baking dish.
- Add uncooked rice, fajita seasoning, chicken broth, Rotel, and sliced bell peppers and onions to the dish.
- Stir in your cooked chicken until well combined.
- Ensure the rice is fully covered by the liquid, cover tightly with foil.
Baking
- Bake for about 45 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Remove from oven, add cheese on top, and bake uncovered for an additional 10 minutes.
- For a golden topping, broil for 1-2 minutes, then remove from oven and let cool slightly.
Serving
- Serve hot with toppings such as sour cream, avocado, cilantro, sliced jalapenos, and a squeeze of lime.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave with broth to loosen up or in the oven at 350°F until hot.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 30
