My fiancée, Dustin, and I spent the afternoon running errands and doing chores around the house and by the end of the day we were both craving something yummy and hearty. A coworker of mine had recently recommended this chicken fajita rice bake recipe and today, I was in the mood for Mexican. I suggested it to Dustin and he said, “sure!” (as he always does—he’ll eat anything) so off I went to Trader Joes to scavenge for the ingredients. Trader Joes is our all time favorite place to shop, not only because it’s literally right around the corner from our apartment, but its super affordable, you can get a healthier alternative to almost anything, and it always has almost everything were looking for and more! A grocery store that’s health conscious AND budget friendly? SOLD.
Anyway, as I said, I was in the mood for something hearty and flavorful and let me tell you, this chicken fajita rice bake PERFECTLY fit the bill. It was like Mexican comfort food heaven. The chicken was moist and flavorful, the rice came out perfectly cooked, the veggies were soft but still a little crunchy, and topped with a little cheese, pico de gallo, and a fresh squeeze of lime, so good! And did I mention it took less than 1 hour and $20 (assuming you have at least some of the spices already sitting in your spice cabinet) to make?? JACKPOT.
What You Need
- ¼ tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp cumin
- ½ of an onion, sliced (not diced)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 ½ pounds of chicken tenders or breast meat
- 1 cup long grain rice (I used jasmine)
- 2 cups chicken broth
- 2 (ish) tbsp of olive oil
- Salsa of your choice (I used a spicy pico de gallo)
- Grated cheese
- Fresh lime
Let’s Get Cooking
- Preheat your oven to 375 F
- In a good-sized bowl (medium-large), combine all of your dry spices to make your fajita seasoning.
- Toss in your raw chicken, peppers, and onions. Drizzle everything with olive oil and mix it all together until your chicken and veggies are fully coated with your oil and seasoning.
- In a casserole dish (I used a 13×9 glass Pyrex but I’m sure you could make anything work), add your uncooked rice and chicken broth. Lay your chicken and veggies right on top.
- Cover the dish with foil and bake for 45-55 minutes until rice is fully cooked and water is fully absorbed (cooking time could vary depending on the thickness of your chicken and your choice of rice, so keep an eye on it).
- Make yourself a yummy little chicken fajita rice bowl and top it with salsa, cheese, cilantro, and lime (or whatever else you fancy, you could even throw in some tortillas and make actual fajitas) and enjoy!
Tried the dish? Let me know what you think in the comments!