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Tasty Fajita Rice Bake

Featured in Juicy chicken done your way.

Try the Fajita Chicken Rice Bake—a simple all-in-one meal bursting with fajita-inspired flavors. Shredded chicken, rice, beans, and spices come together under a layer of melted cheese, with a kick from green chilies. It's perfect for weeknights, meal prep, or whenever you're craving hearty comfort. Add your favorite toppings like sour cream or salsa for the finishing touch.
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alicia in the kitchen
Updated on Thu, 03 Apr 2025 16:57:27 GMT
A cheesy chicken and rice bake with colorful veggies. Pin it
A cheesy chicken and rice bake with colorful veggies. | tasteofsavor.com

This punchy Brazilian coconut chicken transforms ordinary poultry into a creamy, vibrant meal where spice meets luxury in every mouthful. The velvety coconut milk tames the punch from the seasonings, while bits of ginger, garlic, and aromatic spices create layered 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 grains to your greens!

I whipped this up when hosting friends who enjoy bold tastes but have different spice tolerances. It was a hit all around - even my spice-avoiding mother-in-law cleaned her plate and asked for the cooking method!

Key Ingredients

  • Cayenne Pepper: Creates a gradual warmth that builds with each bite.
  • Coconut Milk: Pick full-fat versions for the most luxurious sauce.
  • Fresh Ginger: Delivers a zingy kick and enhances overall depth.
  • Jalapeños: Offers both vegetal brightness and pleasant heat.
  • Boneless Chicken: Thighs work best for capturing all the savory spices.
  • Cumin: Provides that earthy, warm foundation throughout the dish.

Cooking Instructions

Blend your seasonings: Mix turmeric, coriander, cumin, garlic powder, salt, pepper, and cayenne in a bowl.

Coat your chicken: Ensure each piece gets thoroughly covered for maximum flavor.

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

Layer your flavors: Remove chicken and sauté onions and spices in the same pan, lifting those flavorful browned bits.

Create your sauce: Pour in coconut milk and stir until everything combines and becomes aromatic.

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

Finish with greenery: Stir fresh herbs into the mix while cooking and scatter more before serving.

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

Fascinating Brazilian Culinary Heritage

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

The Magic of Coconut Milk

Coconut milk helps distribute spices throughout the dish and softens the heat impact, balancing everything perfectly.

Benefits of One-Pot Cooking

Cooking in a single vessel allows flavors to build and mingle, making every spoonful more complex than you'd imagine.

Perfect Pairings

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

Nutrition Breakdown

You'll get muscle-building protein from chicken, healthy fats via coconut milk, and wellness benefits from turmeric and ginger, making this dish both nutritious and delicious.

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

This Brazilian coconut chicken demonstrates how simple components can create a standout meal. The warming spices combined with luscious coconut work beautifully for both quiet family suppers and lively gatherings with friends.

Frequently Asked Questions

→ Can I use leftover rotisserie chicken here?
Sure thing! Rotisserie chicken is a handy shortcut. Just shred about 5 cups of cooked chicken and toss it into the mix as instructed.
→ What if I don't have any cooked chicken ready?
No worries! Boil a couple of big chicken breasts in water or broth for 15-20 minutes until cooked, then shred with forks. Baking them at 375°F for 25-30 minutes works too!
→ Is it possible to prep this ahead?
Of course! Assemble everything the day before and keep it in the fridge covered. Just bake it a bit longer (about 10-15 minutes) if it's cold. You can also fully cook it, chill for up to 3 days, and reheat later.
→ Can I turn this into a vegetarian dish?
Totally! Skip the chicken and switch to vegetable broth instead. Add extra beans or use a plant-based protein substitute if you'd like.
→ What should I do if the rice turns out crunchy?
If the rice isn't cooked through, add 1/2 cup of hot water or broth, cover it with foil, and bake for another 15-20 minutes until it's soft.

Fajita Chicken Rice Bake

This Fajita Chicken Rice Bake combines rice with shredded chicken, flavorful fajita seasonings, beans, and gooey cheese, all baked together perfectly in one convenient pan.

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

Category: Poultry

Difficulty: Easy

Cuisine: Tex-Mex

Yield: 8 Servings (1 13x9 dish)

Dietary: Gluten-Free

Ingredients

01 5 cups of cooked, shredded chicken
02 1 cup of frozen corn (no need to thaw)
03 1/2 cup finely chopped onion
04 3 tablespoons of fajita seasoning (store-bought works!)
05 1/8 teaspoon cayenne pepper, if you like a little spice
06 3 cups of low-sodium chicken broth
07 2 tablespoons of tomato paste
08 1 red bell pepper, diced small
09 1 can (14 oz) black beans, drained and rinsed
10 1 1/4 cups of shredded Monterey Jack cheese
11 1 tablespoon olive oil
12 1 can (4 oz) mild green chilies
13 1 cup uncooked long-grain brown rice (you can swap for white if you prefer)

Instructions

Step 01

Turn your oven on to 400°F to get it heated up. In a 13x9 dish, toss together rice, diced bell pepper, onion, fajita seasoning, and cayenne (if you want some heat). Spread it out evenly to create the first layer for your dish.

Step 02

Combine chicken broth, green chilies, tomato paste, and olive oil in a large mixing bowl. Whisk until it's smooth with no lumps from the tomato paste. This will be the liquid magic that cooks the rice while adding flavor.

Step 03

Pour the liquid over the rice mixture in your dish, then give it a stir so everything is coated. Add in the cooked chicken, black beans, and frozen corn. Stir gently, but make sure it's all mixed evenly without pressing it down too much.

Step 04

Seal the dish tightly with aluminum foil to trap the steam. Bake it in the oven for 65-70 minutes. If you picked brown rice, you might need to extend the baking time a little. Check to see that the rice is cooked and the liquid is absorbed before pulling it out.

Step 05

Carefully remove the dish from the oven and take off the foil (be careful—the steam is super hot). Spread shredded cheese evenly over the surface. Let it sit for a moment so the heat starts softening the cheese.

Step 06

Put the uncovered dish back into the oven for another 5-10 minutes. This lets the cheese melt completely and even get a golden color in spots. Once it's out, let it cool for a few minutes. Feel free to add toppings like avocado, green onion, or salsa if you'd like!

Notes

  1. This one-dish chicken and rice bake is packed with bold Tex-Mex flavors. Perfect for a no-fuss dinner night!
  2. You can assemble it up to the point of adding liquid, then cover and refrigerate. Bake when ready, but add about 10 extra minutes to the cook time.
  3. Keep leftovers in an airtight container in the fridge for up to 3 days. Warm them up easily in the microwave.

Tools You'll Need

  • 9x13 baking dish
  • Foil to cover the dish
  • Large bowl or measuring cup for mixing
  • Whisk or spoon to stir ingredients
  • Measuring cups and spoons

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