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Fajita Chicken Rice Bake

Featured in Chicken dishes that always work.

Chicken Fajita Rice Bake combines the bold, smoky taste of fajita spices with rice that cooks perfectly together in one pan. It’s filled with shredded chicken, beans, and melted cheese. A touch of green chilies gives it a nice warm flavor. Toppings like salsa or sour cream make it the ultimate dinner or meal-prep option. One dish, less cleanup, and so satisfying!
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Maria from tastyhush
Updated on Thu, 03 Apr 2025 16:54:23 GMT
A dish filled with cheese-covered chicken, rice, and veggies bursting with color. Pin it
A dish filled with cheese-covered chicken, rice, and veggies bursting with color. | tastyhush.com

This punchy Brazilian coconut chicken transforms ordinary poultry into a creamy, bold meal where spiciness meets smoothness in every spoonful. The velvety coconut milk tames the punch from the seasonings, while bits of ginger, garlic, and aromatic spices create complex flavors that improve as they simmer together. You'll probably want to double the sauce - you'll end up drizzling it over everything from your rice to your side veggies!

I served this when friends came over who all enjoy bold flavors but have different spice tolerances. It was a hit across the board - even my spice-avoiding mother-in-law cleaned her plate and asked for the recipe!

Key Ingredients

  • Cayenne Pepper: Creates a gradual warmth that builds with each bite.
  • Coconut Milk: Choose full-fat for the most luxurious sauce texture.
  • Fresh Ginger: Brings a zingy kick and adds complexity.
  • Jalapeños: Offers both vegetal freshness and pleasant heat.
  • Boneless Chicken: Thighs work best for grabbing onto all those tasty spices.
  • Cumin: Provides that earthy, warm foundation throughout the dish.

Cooking Instructions

Gather your spice blend: Mix together pepper, turmeric, cumin, coriander, garlic powder, salt, and cayenne in a bowl.

Season your chicken: Coat each piece thoroughly for maximum flavor impact.

Sear until golden: Heat oil in a pan and cook the chicken until it's beautifully browned and fragrant.

Create your flavor base: Remove chicken and sauté your onions and spices in the same pan, grabbing all those tasty browned bits.

Create the sauce: Pour in your coconut milk and stir until everything's well combined and aromatic.

Finish cooking chicken: Return chicken to the pan, making sure it's submerged in the sauce.

Finish with greenery: Stir in some fresh herbs during cooking and scatter more on top before serving.

A pan of food with chicken, corn, and peppers. Pin it
A pan of food with chicken, corn, and peppers. | tastyhush.com

Fascinating Brazilian Culinary Heritage

Brazilian cooking blends indigenous ingredients with Portuguese techniques, creating substantial meals like this one that typically feature coconut and generous spicing.

The Magic of Coconut Milk

Coconut milk helps distribute the spices uniformly and softens the heat intensity, bringing everything into perfect harmony.

Benefits of One-Pot Cooking

Cooking in a single pan allows flavors to build upon each other, making every mouthful more delicious than you'd imagine.

Perfect Pairings

Serve it over fluffy rice or smooth polenta and add some zesty pickled vegetables alongside for a lovely flavor contrast.

Nutrition Breakdown

This dish delivers protein from the chicken, healthy fats via coconut milk, and wellness benefits from turmeric and ginger, making it both nutritious and incredibly flavorful.

A plate of food with a slice of pizza on it. Pin it
A plate of food with a slice of pizza on it. | tastyhush.com

This Brazilian coconut chicken proves how simple components can create a stunning meal. The warming spices paired with lush coconut work beautifully for both quiet family dinners and lively gatherings with friends.

Frequently Asked Questions

→ Can I use leftover roasted chicken instead?
Totally! Shred about 5 cups of leftover rotisserie chicken and add as the recipe says. It’s a great timesaver.
→ What’s the best way to cook the chicken if I don’t have it ready?
You can boil 2-3 chicken breasts in water or broth for 15-20 minutes, then shred them. Baking works too—cook at 375°F for about 25 minutes, then pull apart with forks.
→ Can I make everything the day before?
Yep, set it all up the night before and refrigerate. If baking straight from the fridge, give it 10-15 extra minutes. Or bake fully, store for up to 3 days, then reheat when ready.
→ Can I skip the chicken for a vegetarian version?
Sure thing! Use veggie broth instead and swap in extra beans or your favorite plant-based protein. It’s just as tasty!
→ What if the rice is still hard after baking?
If the rice isn’t done yet, add about 1/2 cup of hot broth or water, cover it tightly with foil, and bake for 15-20 more minutes until soft.

Chicken Fajita Rice

Delicious Chicken Fajita Rice Bake packed with spiced chicken, tender rice, gooey cheese, beans, and colorful veggies. All baked together for an easy family dinner.

Prep Time
15 Minutes
Cook Time
80 Minutes
Total Time
95 Minutes
By: Maria

Category: Poultry

Difficulty: Easy

Cuisine: Tex-Mex

Yield: 8 Servings (1 9×13 inch casserole)

Dietary: Gluten-Free

Ingredients

01 1/2 cup diced onion (finely chopped)
02 3 tablespoons store-bought fajita spices
03 1 cup uncooked long-grain parboiled brown rice (or switch to white rice)
04 5 cups shredded cooked chicken
05 1 red bell pepper, cut into bite-size pieces
06 1 can (14 ounces) black beans, rinsed well and drained
07 3 cups low-sodium chicken broth
08 1 tablespoon olive oil
09 1 can (4 ounces) mild green chilies
10 1 cup frozen corn kernels
11 1/8 teaspoon optional cayenne (for those who like a kick)
12 2 tablespoons thick tomato paste
13 1 1/4 cups shredded Monterey Jack cheese

Instructions

Step 01

Start by preheating your oven to 400°F. Spread onion, bell pepper, uncooked rice, seasoning, and optional cayenne in a 9×13 casserole dish. Stir it around so all the bits are evenly spread across the bottom—this is your base layer.

Step 02

Combine olive oil, green chilies, chicken broth, and tomato paste in a bowl. Stir thoroughly, making sure there are no lumps. This mixture will soak and cook the rice while adding flavor.

Step 03

Pour the liquid into the baking dish over the rice mix. Add in the black beans, shredded chicken, and frozen corn. Mix everything up gently but don't push it down; just spread it out evenly.

Step 04

Cover the dish tightly with foil. Place it in your preheated oven for about 65-70 minutes. You'll know it's done when the rice is cooked perfectly and there's no liquid left. If brown rice is used, you may need extra time.

Step 05

Carefully take the dish out of the oven and remove the foil—watch out for the steam. Sprinkle cheese over the top in an even layer. Let it sit so the cheese starts melting before the next step.

Step 06

Put the dish back in the oven without foil for another 5-10 minutes. Let the cheese fully melt and turn golden here and there. When it's ready, take it out, let it cool down for about 5 minutes, and serve. Dress it up with salsa, green onion, avocado slices, or cilantro if you'd like.

Notes

  1. This is an easy one-pan Tex-Mex dish packed with bold, comforting flavors. It's a great choice for evenings when you want something fast but delicious.
  2. You can assemble this ahead of time, refrigerate it, and bake when ready. If baking straight from the fridge, add about 10-15 extra minutes to the cook time.
  3. Store leftovers in the refrigerator, sealed in a container, for up to 3 days. It reheats wonderfully in the microwave!

Tools You'll Need

  • A 13x9-inch casserole dish
  • Foil (to cover during baking)
  • A whisk or mixing spoon
  • A big bowl or large measuring jug
  • Tools for measuring: spoons and cups

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy from the cheese.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 375
  • Total Fat: 14 g
  • Total Carbohydrate: 32 g
  • Protein: 29 g