Creamy Chicken Fajita Rice Bake
This creamy chicken fajita rice bake is an easy one-pan dinner made with raw chicken, uncooked rice, peppers, and a creamy fajita sauce. Extra saucy, family-friendly, and perfect for meal prep.
Ingredients
- 2 large boneless skinless chicken breasts, cut into small cubes
- 2 bell peppers any color, sliced
- 1 medium onion diced
- 8 oz cream cheese softened
- 1/3 cup tomato sauce marinara or crushed tomatoes
- 1½ cups chicken broth
- 1 cup uncooked long-grain white rice jasmine or basmati work best; avoid instant or parboiled rice — regular long-grain only.
- 1 packet fajita seasoning divided
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp oil
- 1 cup shredded mozzarella Monterey Jack, or pepper jack cheese
- Fresh cilantro or parsley for garnish
Let's Make It
- Preheat oven to 400°F. Lightly grease a 9×13 baking dish.
- Make the creamy fajita sauce: In a bowl, whisk together softened cream cheese, tomato sauce, chicken broth, half the fajita seasoning, salt, and pepper. It will look thin — that’s correct.
- Spread uncooked rice evenly in the baking dish.
- Pour the cream cheese mixture over the rice and gently stir so the rice is evenly coated.
- Add raw chicken to the dish, drizzle with oil, and toss with the remaining fajita seasoning.
- Spread chicken evenly, then top with peppers and onion. Do not stir.
- Cover tightly with foil and bake for 35 minutes.
- Remove foil, gently stir to redistribute rice and sauce. Sprinkle cheese evenly over the top.
- Return to oven uncovered and bake 10–15 minutes, until: rice is tender, chicken reaches 165°F, and cheese is melted and bubbly
- Broil 1–2 minutes for a golden top.
- Let rest 5 minutes. Garnish with cilantro.