Zesty Chicken Fajita Rice Bake

There’s something undeniably comforting about the combination of zesty spices, tender chicken, and vibrant vegetables that transforms an ordinary dinner into a delightful feast. When I first created my Zesty Chicken Fajita Rice Bake, it was one of those bustling weeknights where time was short, and the challenge was to prepare a wholesome meal that the whole family would enjoy. As I rummaged through my pantry and fridge, pulling together a few key ingredients, I had no idea that I was about to create a dish that would quickly earn its place as a beloved staple in our household.

Discover the ultimate comfort food with this Zesty Chicken Fajita Rice Bake! This easy, one-dish meal combines flavorful spices, tender chicken, and colorful veggies to create a dish that the whole family will love. Perfect for busy weeknights, it can be customized to suit your tastes and is quick to prepare. Follow our step-by-step guide to bring this mouthwatering bake to your dinner table and enjoy a delicious meal that brings everyone together. Let’s cook!

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Ingredients

2 cups cooked rice (preferably jasmine or basmati)

1 lb boneless, skinless chicken breasts, cut into strips

1 bell pepper (red, yellow, or green), sliced

1 onion, sliced

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned)

2 cups salsa (mild or spicy, based on preference)

1 packet (1.25 oz) fajita seasoning mix

1 cup shredded cheddar cheese

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh cilantro, chopped (for garnish, optional)

Sour cream (for serving, optional)

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper. Sauté for 5-7 minutes, until they begin to soften.

Add the garlic to the skillet and cook for an additional minute, stirring continuously.

Add the chicken strips to the skillet, along with the fajita seasoning mix. Cook for 5-6 minutes, until the chicken is cooked through and no longer pink. Season with salt and pepper to taste.

In a large mixing bowl, combine the cooked rice, the sautéed chicken and vegetables, black beans, corn, and salsa. Stir until everything is evenly mixed.

Transfer the mixture into a greased 9x13 inch baking dish. Spread it out evenly.

Sprinkle the shredded cheddar cheese over the top of the rice mixture.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Once done, remove from the oven and let it cool slightly. Garnish with fresh cilantro if desired.

Serve hot with a dollop of sour cream on the side, if you like.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings