Description
A flavorful chicken fajita casserole topped with avocado and cheese, perfect for a family meal.
Ingredients
Scale
- 1 cup uncooked jasmine rice (rinsed)
- 1 ½ cup salsa or tomato pasta sauce
- 15 ounces black beans (one can, rinsed and drained)
- 1 cup chicken broth
- 1 red pepper (cut into strips)
- 1 green pepper (cut into strips)
- 1 large white onion (sliced)
- 1 pound boneless, skinless chicken breast (cut into strips)
- 1 ½ tablespoons olive oil
- 2 tablespoons taco seasoning
- 1½ teaspoon kosher salt
- 1 cup shredded Mexican cheese blend
- 1 hass avocado
- 1 lime (juiced)
Instructions
- Preheat the oven to 400°F.
- In a large bowl, rinse the jasmine rice until the water runs clear. Drain well then add to a medium bowl.
- Add in the salsa or tomato pasta sauce, black beans, and chicken broth. Add 1 tsp kosher salt and mix well, then transfer to a large baking dish.
- To the same bowl, add the red pepper, green pepper, white onion, chicken breast, olive oil, taco seasoning, and ½ tsp kosher salt. Thoroughly mix to coat all pieces with the seasonings.
- Spoon the fajita chicken mixture over the rice in the dish. Sprinkle with shredded Mexican cheese blend.
- Cover with aluminum foil and bake for around 50 minutes, or until the chicken is cooked through and the rice is tender.
- After 30 minutes, remove the aluminum foil and give it a good stir.
- Once done baking, broil for 3-4 minutes.
- In a small bowl, chop the avocado and squeeze over the lime juice. Stir to combine.
- Top the casserole with the avocado and serve.
Notes
- This dish can be customized by adding other vegetables such as zucchini or corn.
- For extra spice, add jalapeños to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams