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Chicken Fajita Rice Casserole
Chicken Fajita Rice Casserole
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Total Time:
65 minutes
Mexican chicken and rice casserole with colorful bell peppers and zesty red onion.
Ingredients:
  • 1.25 cups long-grain white rice
  • 0.5 cup chopped fresh cilantro leaves
  • 2 limes, zested and juiced
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1/2 inch slices
  • 2 small bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 tablespoons fajita seasoning
  • 2 tablespoons olive oil
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon ground black pepper
  • 1.5 cups chicken broth
  • 1 lime, cut into wedges
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Place the uncooked rice in a dry saucepan over medium heat. Stir constantly until the rice becomes fragrant and is no longer translucent, about 3 to 4 minutes.
  • Pour the mixture into a 13 x 9-inch baking dish and gently fold in the fresh cilantro, lime zest, and lime juice until well mixed.
  • Combine chicken, bell peppers, onion, fajita seasoning, olive oil, salt, and pepper in a large bowl, tossing until everything is perfectly coated.
  • Spread the mixture evenly over the rice in a baking dish. Pour in the chicken broth and cover tightly with aluminum foil.
  • Roast in a warm oven until chicken is fully cooked and rice is tender, for about 45 to 50 minutes.
  • Once baked, reveal the dish and add toppings to your preference. Accompany with lime wedges for serving.

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