Fajita Chicken Rice Bake (Print Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
This one-dish chicken and rice bake is packed with bold Tex-Mex flavors. Perfect for a no-fuss dinner night!
02 -
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.
03 -
Keep leftovers in an airtight container in the fridge for up to 3 days. Warm them up easily in the microwave.