Chicken Fajita Rice Bake
January 6, 2026
This Chicken Fajita Rice Bake is a make-ahead, low-effort, high-reward dinner for busy nights. Juicy chicken thighs, beans, tomatoes, chilies, peppers, onions, and brown rice with melty Monterey Jack cheese is the answer to your what to have for dinner dilemma. It’s hearty, healthy-ish, and guaranteed to have everyone asking for seconds.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Ingredients
2 tablespoons neutral oil, such as canola or avocado, divided
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 medium bell peppers, preferably red and orange, sliced
1 teaspoon chipotle powder or cayenne, or to taste
2 (8.8-ounce) packages precooked brown rice
10-ounce can diced tomatoes and green chiles, undrained
15-ounce can pinto beans, rinsed
1½ cups shredded sharp Cheddar-Jack cheese, divided
Optional garnishes
Directions
1Preheat oven to 425°F.
2Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken pieces in an even layer; cook, undisturbed, until lightly browned, 3 to 5 minutes. Sprinkle with ¼ teaspoon salt; cook, stirring occasionally, until browned on most sides, about 3 minutes. Using a slotted spoon, transfer the chicken to a plate. Reserve the oil in the skillet.
3Add the remaining 1 tablespoon oil to the skillet. Add sliced bell peppers, sliced onion and ¼ teaspoon salt. Cook over medium-high heat, stirring occasionally, until the vegetables are tender and the peppers are charred in spots, 10 to 12 minutes. Stir in spices and return the chicken to the skillet.
4Remove from heat. Add the rice, tomatoes, beans, and the remaining ½ teaspoon salt. Stir to break up the rice and combine evenly. Stir in ¾ cup cheese. Sprinkle the remaining ¾ cup of cheese evenly over the top.
5Bake until the cheese is melted and beginning to brown, about 15 minutes. Top with garnishes, if using. Serve in tortillas.
Note
1You can make this ahead in the morning. Take it out of the refrigerator 30 minutes before baking.
Recipe adapted from EatWell.
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