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