Fajita Chicken and Rice Bake with Nacho Topping
Packed with bold Tex-Mex flavors, this Fajita Chicken and Rice Bake with Nacho Topping is a weeknight dinner dream! Juicy, seared chicken breasts are nestled in a bed of fluffy rice infused with chicken broth and vibrant fajita seasoning, topped with sautéed bell peppers and onions for a burst of color and flavor. Finished with a gooey layer of shredded Mexican cheese and crunchy crushed tortilla chips, this baked casserole delivers irresistible textures in every bite. Simple to prepare with only 15 minutes of prep time, this dish combines the comfort of a casserole with the excitement of fajitas. Garnished with fresh cilantro for a bright, zesty finish, it’s a one-pan wonder that’s perfect for feeding the whole family.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Fajita seasoning mix
- 2 tablespoons Olive oil
- 1 cup White or jasmine rice
- 2 cups Chicken broth
- 2 pieces Bell peppers (red, yellow, or green), sliced
- 1 piece Yellow onion, sliced
- 2 cups Shredded Mexican blend cheese
- 1 cup Tortilla chips, crushed
- 2 tablespoons Cilantro, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Rub the chicken breasts evenly with 1 tablespoon of fajita seasoning, 1 tablespoon of olive oil, salt, and pepper. Heat a skillet over medium-high heat and sear the chicken on each side until lightly browned, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, sliced bell peppers, and onion. Sauté for 5-7 minutes until slightly softened. Stir in the remaining 1 tablespoon of fajita seasoning and cook for another 1 minute. Remove from heat.
In a greased 9×13-inch baking dish, evenly spread the uncooked rice. Pour the chicken broth over the rice and stir gently to distribute.
Place the seared chicken breasts on top of the rice mixture. Spread the sautéed peppers and onions over the chicken.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the shredded Mexican blend cheese evenly over the top. Add the crushed tortilla chips as the final layer.
Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and the chips are golden and crispy.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve hot and enjoy your Fajita Chicken and Rice Bake with Nacho Topping!
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 5032 mg | 219% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 21.9 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1798 mg | 138% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2608 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
