Chicken Fajita Casserole Bake (Printer-Friendly Version)
Chicken, peppers, and melty cheese combine with spiced tomato rice in this hearty, Tex-Mex inspired one-pan meal.
# Required Ingredients:
→ Base
01 -
Cooking spray for greasing pan
02 -
1 chicken bouillon cube
03 -
1.5 cups (285 g) white rice, rinsed
04 -
1 can (400 g) fire-roasted tomatoes
05 -
2/3 cup (160 ml) boiling water
→ Spice Blend
06 -
1 tablespoon kosher salt
07 -
0.75 teaspoon chipotle chile powder
08 -
0.75 teaspoon garlic powder
09 -
0.75 teaspoon ground cumin
10 -
0.75 teaspoon onion powder
11 -
0.5 teaspoon cayenne pepper
12 -
0.5 teaspoon dried oregano
13 -
0.5 teaspoon freshly ground black pepper
→ Protein
14 -
3 boneless, skinless chicken breasts (170–225 g each)
→ Vegetables
15 -
2 red or orange bell peppers, seeds and ribs removed, sliced into 0.5 cm strips
16 -
1 medium red onion, sliced into 0.5 cm strips
17 -
2 jalapeños, seeded, sliced into 0.5 cm strips
18 -
4 garlic cloves, thinly sliced
→ Cheese Topping
19 -
60 g shredded low-moisture mozzarella
20 -
60 g shredded pepper Jack cheese
21 -
60 g shredded yellow or white cheddar
→ Serving Suggestions
22 -
Chopped fresh cilantro
23 -
Pico de gallo
24 -
Sour cream
25 -
Warm flour tortillas
# Step-by-Step Instructions:
01 -
Set the oven rack to the center position and preheat to 190°C. Lightly coat a 33 x 23 cm baking dish with cooking spray.
02 -
Place chicken bouillon cube in a small heatproof bowl. Pour 160 ml boiling water over the cube, let sit for 30 seconds, then mash with a fork until fully dissolved.
03 -
Spread rinsed rice evenly in the prepared baking dish. Pour in the bouillon liquid and fire-roasted tomatoes. Stir to combine, cover tightly with aluminum foil, and bake for 15 minutes.
04 -
In a small bowl, combine salt, chipotle chile powder, garlic powder, cumin, onion powder, cayenne, oregano, and black pepper. Pat chicken breasts dry and season thoroughly on all sides with half of the spice blend.
05 -
Remove the baking dish from the oven and uncover. Arrange the seasoned chicken breasts evenly atop the partially cooked rice.
06 -
In a large bowl, toss bell pepper strips, red onion, jalapeños, sliced garlic, and remaining spice blend. Spread vegetable mixture around and over the chicken. Cover dish tightly with foil.
07 -
Return the dish to the oven and bake until the rice is tender and the chicken reaches 68°C at the thickest part, about 35–40 minutes.
08 -
Switch the oven to broil. Remove foil from dish, sprinkle mozzarella, pepper Jack, and cheddar cheese on top. Broil uncovered until the cheese is melted and golden, 4–5 minutes, monitoring closely.
09 -
Transfer chicken to a cutting board and slice thinly if preferred. Serve alongside peppers and rice with chopped cilantro, pico de gallo, sour cream, and warm flour tortillas.
# Handy Cooking Tips:
01 -
Covering the dish tightly with foil ensures even steaming of rice and prevents the chicken from drying out.
02 -
Allow the dish to rest for a few minutes after broiling before slicing chicken for optimal juiciness.