chicken fajita rice casserole

Chicken Fajita Rice Casserole

Cuisine Recipes

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This rice and chicken goulash is extremely simple to arrange and has a great deal of flavor. Try not to skip toasting the rice - it is a unimaginably simple method for adding only a smidgen of nuttiness and more profundity of flavor. Top with destroyed cheddar, harsh cream, cleaved tomatoes, or anything besting you like.

Cooking Ingredients

    • 1 ¼ cups long-grain white rice

    • ½ cup chopped fresh cilantro leaves

    • 2 limes, zested and juiced

    • 1 ½ 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 ½ teaspoons kosher salt

    • ½ teaspoon ground black pepper

    • 1 ½ cups chicken broth

    • 1 lime, cut into wedges

Cooking Direction

    Preheat the broiler to 350 degrees F (175 degrees C).

    Add uncooked rice to a dry pan done on both sides; cook, blending continually, until rice is fragrant and presently not clear, 3 to 4 minutes.
    Move to an ungreased 13-x 9-inch baking dish and mix in cilantro, lime zing, and lime juice; blend until joined.
    Place chicken, ringer peppers, onion, fajita preparing, olive oil, salt, and pepper in an enormous bowl and throw until chicken and vegetables are uniformly covered.

    Move to baking dish and spot in an even layer over rice combination. Pour in chicken stock and cover with aluminum foil.
    Heat in preheated broiler until chicken is cooked through and rice is delicate, around 45 to 50 minutes.

    Eliminate from broiler, reveal, and top with wanted garnishes. Present with lime wedges.