Chicken Fajita Rice Casserole
Description
A Mexican inspired chicken and rice casserole with bell peppers and red onion.
Ingredients
•
1 1/4 cups long-grain white rice
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1/2 cup chopped fresh cilantro leaves
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2 limes, zested and juiced
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1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch slices
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2 small bell peppers, thinly sliced
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1 large red onion, thinly sliced
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2 tablespoons fajita seasoning
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2 tablespoons olive oil
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1 1/2 teaspoons kosher salt
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1/2 teaspoon ground black pepper
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1 1/2 cups chicken broth
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1 lime, cut into wedges
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Add uncooked rice to a dry saucepan over medium; cook, stirring constantly, until rice is fragrant and no longer translucent, 3 to 4 minutes.
3
Transfer to an ungreased 13- x 9-inch baking dish and stir in cilantro, lime zest, and lime juice; mix until combined.
4
Place chicken, bell peppers, onion, fajita seasoning, olive oil, salt, and pepper in a large bowl and toss until chicken and vegetables are evenly coated.
5
Transfer to baking dish and place in an even layer over rice mixture. Pour in chicken broth and cover with aluminum foil.
6
Bake in preheated oven until chicken is cooked through and rice is tender, about 45 to 50 minutes.
7
Remove from oven, uncover, and top with desired toppings. Serve with lime wedges. Recipe developed by Liv Dansky