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Chicken Fajita Rice Casserole

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Chicken Fajita Rice Casserole transforms the flavors of traditional fajitas into a convenient, all-in-one baked dish that's perfect for busy weeknights. This hearty casserole combines tender shredded chicken with rice that cooks directly in the dish, absorbing the savory flavors of fajita seasoning as it bakes. What makes this recipe special is how it incorporates all the components of a complete meal—protein, vegetables, and grains—in a single baking dish, eliminating the need for multiple pots and pans. The addition of black beans and corn provides texture variety and nutritional balance, while green chilies add a mild, authentic Southwestern heat. Topped with melted Monterey Jack cheese that forms a golden crust, this casserole delivers the satisfying flavors of Mexican restaurant fare with minimal preparation effort. Perfect for meal prep, family dinners, or potlucks, it can be customized with your favorite toppings like avocado, salsa, or sour cream.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Thu, 13 Mar 2025 15:40:16 GMT
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A pan of food with tomatoes, corn, and chicken. pin it
A pan of food with tomatoes, corn, and chicken. | myhomemaderecipe.com

This spicy Brazilian coconut chicken transforms ordinary poultry into a fragrant, creamy dish that balances heat with richness in every forkful. The velvety coconut milk tames the warmth of the spices, while fresh ginger, garlic, and aromatic spices create layers of flavor that develop beautifully as they simmer together. Make extra sauce - you'll want to drizzle it over everything from rice to roasted vegetables!

I first made this recipe when hosting friends who love bold flavors but have different spice tolerances. Everyone raved about it – even my spice-averse mother-in-law cleaned her plate and asked for the recipe!

Key Ingredients

  • Cumin: Earthy spice that forms the foundation of the dish.
  • Cayenne Pepper: Provides a gentle heat that builds with each bite.
  • Coconut Milk: Opt for full-fat for the creamiest sauce.
  • Fresh Ginger: Brings a warming zing and depth of flavor.
  • Jalapeños: Adds both freshness and heat.
  • Boneless Chicken: Thighs provide the best texture and absorption of spices.

Cooking Instructions

Create your spice blend: Mix cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper in a bowl.

Massage into chicken: Coat each piece thoroughly for maximum flavor absorption.

Sear until golden: Heat oil and cook chicken until deeply golden and fragrant.

Develop flavor: Remove chicken and cook aromatics in the same pan, scraping up browned bits.

Create the sauce: Pour in coconut milk and stir until smooth and fragrant.

Simmer chicken: Return chicken to the pan, nestling it into the sauce.

Finish with fresh herbs: Stir in some herbs and garnish with extra before serving.

A pan of food with chicken, corn, and peppers. pin it
A pan of food with chicken, corn, and peppers. | myhomemaderecipe.com

Brazilian Culinary Heritage

Brazilian cooking blends Indigenous flavors with Portuguese colonial influences, creating rich dishes like this one, often featuring coconut and spice.

The Magic of Coconut Milk

Coconut milk enhances spice dispersion while mellowing heat, creating a balanced and flavorful dish.

One-Pan Cooking Benefits

Cooking everything in one pan builds layers of flavor that make each bite more delicious than the last.

Serving Suggestions

Pair with rice or polenta and serve with pickled vegetables for a refreshing contrast.

The Nutritional Profile

With protein from chicken, healthy fats from coconut milk, and anti-inflammatory properties from turmeric and ginger, this dish is both nourishing 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. | myhomemaderecipe.com

This Brazilian coconut chicken exemplifies how humble ingredients can create an extraordinary dish. The warming spices and creamy coconut make it perfect for both comforting family meals and sophisticated entertaining.

Frequently Asked Questions

→ Can I use leftover rotisserie chicken in this casserole?
Absolutely! Rotisserie chicken works perfectly in this recipe and is a great time-saver. Simply shred or chop about 5 cups from a cooked rotisserie chicken and add it to the casserole as directed.
→ What's the best way to cook chicken for this recipe if I don't have pre-cooked chicken?
You can easily prepare chicken specifically for this recipe by boiling 2-3 large chicken breasts in water or broth for about 15-20 minutes until cooked through, then shredding with two forks. Alternatively, bake chicken breasts at 375°F for 25-30 minutes before shredding.
→ Can I make this casserole ahead of time?
Yes, you can assemble this casserole up to a day ahead and refrigerate it covered. Add an extra 10-15 minutes to the baking time when cooking from cold. You can also bake it completely, cool, and refrigerate for up to 3 days, reheating portions as needed.
→ Is there a way to make this recipe vegetarian?
To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can add an extra can of black beans or pinto beans for additional protein, or include plant-based meat alternatives if desired.
→ Why is my rice still crunchy after the recommended baking time?
Different rice varieties and oven temperatures can affect cooking time. If your rice isn't fully cooked, add an additional 1/2 cup of hot broth or water to the casserole, cover tightly with foil, and continue baking for 15-20 more minutes until the rice is tender.

Chicken Fajita Rice Casserole

This hearty Chicken Fajita Rice Casserole combines shredded chicken with rice, black beans, corn, and fajita seasonings in one convenient baked dish topped with melty cheese.

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

Category: Main Dishes

Difficulty: Easy

Cuisine: Tex-Mex

Yield: 8 Servings (1 9×13 inch casserole)

Dietary: Gluten-Free

Ingredients

01 1/2 cup finely diced onion
02 1 red bell pepper, diced
03 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
04 3 tablespoons fajita seasoning (homemade or store-bought)
05 1/8 teaspoon cayenne pepper (optional)
06 1 cup frozen corn kernels
07 1 can (14 ounces) low-sodium black beans, drained and rinsed
08 5 cups shredded chicken
09 3 cups reduced-sodium chicken broth
10 1 can (4 ounces) mild green chilies
11 1 tablespoon olive oil
12 2 tablespoons tomato paste
13 1 1/4 cups shredded Monterey Jack cheese

Instructions

Step 01

Start by preheating your oven to 400°F. In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if you're using it for extra heat). Stir these ingredients together until they're evenly distributed throughout the dish. This creates the aromatic foundation for your casserole.

Step 02

In a separate bowl or large measuring cup, whisk together the chicken broth, canned green chilies, tomato paste, and olive oil. Make sure to whisk thoroughly until the tomato paste is completely incorporated without any lumps. This liquid mixture will cook the rice and infuse it with all those delicious Southwestern flavors as the casserole bakes.

Step 03

Pour the liquid mixture over the rice mixture in the baking dish and stir to combine. Next, add your shredded chicken, drained and rinsed black beans, and frozen corn kernels. Give everything a good stir until all ingredients are evenly distributed throughout the dish. The colorful mix of ingredients should be well combined but not packed down too tightly.

Step 04

Cover the baking dish tightly with aluminum foil. This is important as it traps the steam inside, allowing the rice to cook properly. Transfer the covered dish to your preheated oven and bake for 65-70 minutes. You'll know it's done when all the liquid has been absorbed and the rice is tender. If you're using brown rice, it might take slightly longer than white rice.

Step 05

Once the casserole is cooked through, remove it from the oven and carefully take off the aluminum foil - watch out for the hot steam! Evenly sprinkle the shredded Monterey Jack cheese over the entire surface of the casserole. The residual heat will start melting the cheese, but we want it to get perfectly melty and slightly golden.

Step 06

Return the now uncovered dish to the oven for a final 5-10 minutes, just until the cheese is completely melted and has developed light golden spots. Once done, remove from the oven and let it rest for 5-10 minutes before serving. This resting time allows the flavors to settle and makes serving easier. If desired, top with fresh chopped cilantro, sliced green onions, a dollop of salsa, or sliced avocado for extra flavor and freshness.

Notes

  1. This one-dish chicken and rice casserole brings together classic Tex-Mex flavors in a family-friendly meal that's perfect for busy weeknights.
  2. You can prepare this ahead of time up to the baking step, cover and refrigerate, then bake when needed (you may need to add 10-15 extra minutes to the baking time if starting from cold).
  3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat beautifully in the microwave.

Tools You'll Need

  • 9×13 inch baking dish
  • Aluminum foil
  • Mixing bowl or large measuring cup
  • Whisk
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (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