Zesty Chicken Fajita Rice Bake

Growing up, dinner time was always an event in my household. The aroma of spices filling the kitchen and the laughter shared over a table piled high with delicious food was a cherished ritual. One dish that often made an appearance was chicken fajitas, bursting with flavor and color. The sizzling sound of marinated chicken and vibrant vegetables hitting a hot skillet was music to my ears, a herald of the delicious meal to come. However, as my culinary skills evolved, I began to crave the ease of one-dish meals that could accommodate my busy lifestyle. Enter my beloved Zesty Chicken Fajita Rice Bake!

Discover the joy of cooking with this Zesty Chicken Fajita Rice Bake, a colorful and flavorful twist on classic fajitas that fits perfectly into your busy weeknight routine. This one-dish meal combines tender chicken, vibrant vegetables, and aromatic spices, all baked under a gooey layer of melted cheese. Easy to prepare and packed with nutrients, it’s ideal for family dinners or gatherings. Squeeze fresh lime on top for a zesty finish that elevates every bite!

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Ingredients

2 cups cooked white or brown rice

1 lb boneless, skinless chicken breasts, sliced into thin strips

1 medium onion, sliced

1 bell pepper (red or green), sliced

1 bell pepper (yellow or orange), sliced

2 tablespoons olive oil

1 tablespoon taco seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

1 can (15 oz) diced tomatoes, drained

1 cup corn (fresh, frozen, or canned)

1 cup black beans (drained and rinsed)

1 cup shredded cheddar cheese (or a blend)

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C).

Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes until browned and cooked through. Season with taco seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Stir well to coat the chicken with the spices.

Sauté the vegetables: Add the sliced onions and bell peppers to the skillet and sauté for another 4-5 minutes until they start to soften but still maintain a slight crunch.

Combine ingredients: In a large mixing bowl, combine the cooked rice, chicken and vegetable mixture, drained diced tomatoes, corn, and black beans. Mix everything together until evenly combined.

Assemble the bake: Grease a 9x13-inch (or similar) baking dish. Spoon the chicken fajita rice mixture into the baking dish, spreading it evenly. Top with shredded cheddar cheese.

Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Garnish and serve: Remove the bake from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired and serve with lime wedges on the side for squeezing over the top.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 6