Fajita Chicken Rice Bake (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
2 tablespoons tomato paste
03 -
1 cup frozen corn kernels
04 -
1/8 teaspoon cayenne pepper (optional)
05 -
3 cups reduced-sodium chicken broth
06 -
1/2 cup diced onion (chopped small)
07 -
5 cups shredded chicken
08 -
1 red bell pepper, chopped into small pieces
09 -
1 can (4 ounces) mild green chilies
10 -
3 tablespoons fajita seasoning (store-bought works too)
11 -
1 can (14 ounces) black beans, rinsed and drained
12 -
1 1/4 cups Monterey Jack cheese (shredded)
13 -
1 cup uncooked long-grain parboiled brown rice (or white rice if preferred)
# Instructions:
01 -
Get your oven ready by setting it to 400°F. Grab a 9×13 baking dish and add chopped onion, diced bell pepper, uncooked rice, fajita seasoning, and the cayenne if you like some heat. Mix everything together so it's spread out nicely. This is your starting layer, setting the stage for the meal.
02 -
Whisk together chicken broth, green chilies, olive oil, and tomato paste in a bowl until everything’s blended and smooth. You don't want any clumps of tomato paste! This mix will help cook the rice and infuse flavor as it bakes.
03 -
Pour your liquid mixture over the rice mixture in the dish and give it a stir. Toss in shredded chicken, black beans, and the frozen corn. Stir everything well so the ingredients are spread out, but don’t pack it down.
04 -
Wrap the dish tightly with aluminum foil to trap steam. Pop it into the hot oven and bake for about 65-70 minutes. The rice should be soft, and the liquid gone before you take it out. If you're using brown rice, keep in mind it might need extra time to fully cook.
05 -
Take the dish out and carefully remove the foil—hot steam will come out. Scatter the shredded cheese evenly over the top. Let the heat from the dish start the melting process, but it’ll need a little longer to get fully gooey.
06 -
Pop the uncovered dish back into the oven for 5-10 minutes. Let the cheese melt completely and turn lightly golden. Once done, pull it out and let it cool for 5-10 minutes before serving. Add toppings like cilantro, green onions, salsa, or avocado slices if you want to brighten it up.
# Notes:
01 -
This one-pan chicken and rice meal blends bold Tex-Mex flavors, making it a favorite for quick dinners.
02 -
Get ahead by assembling everything up to the baking stage. Pop it in the fridge covered, and bake later. Just add 10-15 minutes if starting when it's cold.
03 -
Store leftovers in a sealed container in the fridge for up to 3 days. They reheat really well in the microwave!