Chicken Fajita Rice Bake with Cheddar and Peppers

• 1 1/2 cups long-grain rice
• 2 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, thinly sliced
• 2 tablespoons olive oil
• 2 teaspoons fajita seasoning
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium saucepan, combine rice and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
3. 3 While rice cooks, heat olive oil in a large skillet over medium heat. Season chicken strips with fajita seasoning, salt, and pepper.
4. 4 Add chicken to skillet and cook for 5-6 minutes until browned. Remove and set aside.
5. 5 In the same skillet, add bell peppers and onion. Sauté until softened, about 5 minutes.
6. 6 Stir cooked rice into the skillet with the vegetables. Top with cooked chicken and shredded cheddar cheese.
7. 7 Transfer the mixture to a baking dish and bake uncovered for 20 minutes, until cheese is bubbly.
8. 8 Garnish with cilantro before serving.

Equipment

• Large skillet
• Baking dish
• Medium saucepan

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add a layer of salsa for extra moisture and flavor.

Substitutions

• Use Monterey Jack or a blend of Mexican cheeses if cheddar isn’t your preference.
• Swap bell peppers for frozen mixed peppers to save prep time.

Pairings

• Corn tortillas
• Mexican street corn salad

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer spicier fajitas, add diced jalapeños with the bell peppers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake until heated through.

Serving Suggestions

• Serve with a fresh avocado crema and a side of black beans.
• Pair with a crisp Mexican lager.

FAQ