Chicken Fajita Rice (Print Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
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.
02 -
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.
03 -
Store leftovers in the refrigerator, sealed in a container, for up to 3 days. It reheats wonderfully in the microwave!