Prep time: 10 mins | Bake time: 35–40 mins | Servings: 6
Ingredients
- The Base:
- 1.5 lbs chicken breast, cut into bite-sized cubes.
- 2 cups instant white rice, uncooked.
- 2 cups chicken broth.
- The Fajita Veggies:
- 1 red bell pepper, diced.
- 1 green bell pepper, diced.
- 1/2 onion, finely diced.
- The Seasoning:
- 1 packet (or 3 tbsp) fajita seasoning.
- 1 tbsp olive oil.
- The Topping:
- 2 cups shredded Mexican-blend or Cheddar cheese.
- Fresh cilantro, chopped.
Instructions
- Prep: Preheat your oven to 375°F. Lightly grease a 9×13-inch glass baking dish.
- Season the Chicken: In a bowl, toss the chicken cubes with olive oil and half of the fajita seasoning until evenly coated.
- Layer the Pan: Spread the uncooked instant rice in an even layer at the bottom of the dish.
- Add Components: Arrange the seasoned chicken, diced peppers, and onions over the rice.
- Liquid: Whisk the remaining fajita seasoning into the chicken broth and pour it carefully over the entire mixture. Ensure most of the rice is submerged.
- Seal and Bake: Cover the dish tightly with aluminum foil to trap the steam. Bake for 30 minutes.
- Cheese Finish: Remove the foil and check that the rice is tender. Sprinkle the shredded cheese generously over the top. Return to the oven, uncovered, for 5–10 minutes until the cheese is bubbling and golden.
- Serve: Garnish with fresh cilantro and serve hot.