EASY CHICKEN FAJITA RICE AND VEGGIE BAKE RECIPE BY TASTY
Here's what you need: chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, black pepper, onion, red bell pepper, green bell pepper, olive oil, long grain rice, chicken broth, chicken tender, tomato, cilantro, cheese, lime wedge
Provided by Hitomi Aihara
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
- In a large bowl, combine, onion, peppers, and chicken.
- Add oil and seasoning, and mix until seasoning is fully incorporated.
- In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
- Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
- Serve with tomatoes, cilantro, and cheese, if desired.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 53 grams, Fat 26 grams, Fiber 1 gram, Protein 27 grams, Sugar 5 grams
FAJITA CHICKEN AND RICE DINNER RECIPE BY TASTY
Here's what you need: extra virgin olive oil, lime juice, agave nectar, kosher salt, dried oregano, chili powder, ground cumin, boneless, skinless chicken thighs, small yellow onion, medium green bell pepper, medium yellow bell pepper, medium red bell pepper, white long grain rice, chicken stock, black pepper, Lime wedge, fresh cilantro
Provided by Katie Aubin
Categories Dinner
Time 1h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
- Preheat the oven to 400˚F (200˚C).
- Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
- Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
- Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
- Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
- Garnish with a squeeze of lime juice and cilantro.
- Enjoy!
Nutrition Facts : Calories 790 calories, Carbohydrate 80 grams, Fat 37 grams, Fiber 4 grams, Protein 34 grams, Sugar 16 grams
FAJITA CHICKEN AND RICE BAKE WITH NACHO TOPPING
I was trying to find a healthy, flavourful meal and this hit the spot. The topping is not quite so healthy but the crushed nachos give the meal a well-balanced flavour.
Provided by Shuzbud
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F or 180°C.
- Start boiling the rice in 2 cups of water, covered. This should take 15-20 minutes.
- Meanwhile, heat the oil in a skillet. Add the diced chicken and cook, stirring, for 3 minutes.
- Stir in the 1/2 cup water and fajita seasoning.
- Add the diced onion, green bell pepper, corn and garlic.
- Cook for 10 minutes, stirring frequently, until the chicken and vegetables are cooked and the liquid has mostly reduced.
- Add the salsa to the chicken mixture in the pan and stir.
- When the rice is cooked and has absorbed all the liquid, add the rice to the chicken salsa mixture and stir. Pour into a 10x6 or equivalent baking tray.
- Top with 1 cup of the cheese.
- Crush the nachos into crumbs and scatter evenly over the cheese.
- Top with the remaining cheese.
- Bake in the oven for 15-20 minutes, until bubbling.
- Serve and enjoy!
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