Description
A flavor-packed, comfort-forward one-dish meal that combines juicy chicken, vibrant bell peppers, onions, and savory rice. This Tex-Mex inspired casserole simplifies dinner by baking all the classic fajita components together, ensuring tender poultry and perfectly steamed rice in every bite. It is an ideal solution for busy families seeking a wholesome, restaurant-style meal with minimal cleanup.
Ingredients
1.5 lbs chicken breast, cut into thin strips
1 cup long-grain white rice, uncooked
2 bell peppers, sliced
1 large onion, sliced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
2 cups chicken broth (halal)
1 cup shredded cheddar or monterey jack cheese
2 tablespoons olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, toss the chicken strips with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
In a 9×13 inch baking dish, combine the uncooked rice and chicken broth.
Layer the seasoned chicken, sliced bell peppers, and sliced onions evenly over the rice mixture.
Cover the dish tightly with aluminum foil to trap steam.
Bake for 40 minutes.
Remove the foil, sprinkle the shredded cheese over the top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.
Notes
Ensure the chicken is sliced into even strips to keep cooking times consistent. For extra spice, add a finely diced jalapeño to the vegetable layer. Leftovers store well in an airtight container for up to 3 days and can be easily reheated in the microwave.
- Prep Time: 15
- Cook Time: 50
- Category: Meals
- Method: Baking
- Cuisine: Tex-Mex