If you love easy meals, this one-dish chicken fajita and rice bake is what dreams are made of. It takes only minutes to prep and everything cooks together in the oven—no boiling rice on the stove and no searing chicken—so cleanup is minimal. Tender, fluffy yellow rice, juicy seasoned chicken, and soft peppers and onions combine into a complete, flavorful meal.
All about this recipe
I developed this recipe to be an easy, one-dish dinner that requires very little hands-on time. Simply assemble the ingredients in a baking dish and let the oven do the work. The rice cooks alongside the chicken and vegetables, so you end up with tender, fluffy rice and moist chicken without extra pots and pans.
This started as a meal-prep idea but quickly proved perfect for busy weeknight family dinners as well. The technique produces a well-seasoned, satisfying result—flavorful rice and juicy chicken with soft, caramelized peppers and onions.
How to serve
The recipe yields six generous servings (about 1 2/3 cups each: 1 cup rice and vegetables plus 2/3 cup chicken). I like to serve a portion in a bowl with a dollop of sour cream and extra chopped cilantro. It also pairs well with typical fajita toppings—shredded cheese, avocado, lime wedges, or salsa.
For meal prep, reheat individual portions in the microwave for a few minutes, then add your desired toppings. You can also make fajita-style tortillas: scoop the chicken into a tortilla and serve the rice on the side or inside the tortilla as preferred.
What you’ll need
The ingredient list is short and straightforward. Many of the spices are pantry staples.
- 1 box Goya Spanish-Style Yellow Rice
- 2.25 cups water
- 2 lbs chicken breast (use full, not thin-sliced breasts; buy ~2.5 lbs at the store to allow for trimming)
- 3 bell peppers (any colors you like)
- 2 onions
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/4 cup fresh cilantro, chopped
About the rice
I used a seasoned yellow rice that comes in a box. If you want to substitute plain white or brown rice, use the same rice-to-liquid ratio (about 1 1/4 cups dry rice to 2 1/2 cups water for this recipe) and consider cooking the rice in chicken broth rather than water for more flavor. You may need to add extra seasonings since plain rice lacks the packet seasoning. I recommend tasting and adjusting salt and spices if you swap the rice.
How to make One-Dish Chicken Fajita and Rice Bake
Preheat the oven to 375°F. A 9 x 13-inch glass baking dish or similar casserole dish works well.
1. Pour the contents of the rice package into the baking dish and add 2.25 cups of water. Stir to combine.
2. Thinly slice the bell peppers and onions.
3. Slice each full chicken breast into about four strips so the pieces remain thick enough to stay juicy while baking.
4. In a small bowl, combine garlic powder, onion powder, cumin, oregano, paprika, kosher salt, and cayenne. Add the chicken strips, sliced peppers, and onions to a large bowl, sprinkle the seasoning over them, and toss to coat.
5. Spread the seasoned chicken, peppers, and onions evenly on top of the rice in the baking dish.
6. Cover the dish tightly with foil and bake for 1 hour.
7. After one hour, remove the foil, stir in the chopped fresh cilantro, and serve.
Equipment
- 9 x 13-inch baking dish or casserole dish
Ingredients
- 1 box Goya Spanish-Style Yellow Rice
- 2.25 cups water
- 2 lbs chicken breast
- 3 bell peppers
- 2 onions
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1/4 cup fresh chopped cilantro
Instructions
- Preheat the oven to 375°F.
- Pour the rice from the box into the baking dish and add the water; stir to combine.
- Thinly slice the peppers and onions.
- Slice each chicken breast into roughly four thick strips.
- Combine the peppers, onions, and chicken in a large bowl.
- Mix the spices in a small bowl, then sprinkle them over the chicken and vegetables. Toss to coat.
- Spread the seasoned chicken, peppers, and onions evenly over the rice.
- Cover the dish tightly with foil and bake for 1 hour.
- Remove the foil, stir in chopped cilantro, and serve.
Nutrition (per serving)
Serving: 1 cup rice and veggies + 2/3 cup chicken • Calories: 344 • Carbohydrates: 37 g • Protein: 36 g • Fat: 4 g • Sodium: 990 mg
You might also enjoy:
- Restaurant Style Chicken Fajitas