This rice and chicken casserole is very easy to pull together and has a lot of flavor. Don't skip toasting the rice - it is an incredibly easy way to add just a hint of nuttiness and more depth of flavor. Top with shredded Cheddar cheese, sour cream, chopped tomatoes, or whatever topping you prefer.
Ingredients
- ¼ cups long-grain white rice: 1 piece
- fresh cilantro leaves: 0.5 cup (chopped)
- limes, zested and: 2 piece (juiced)
- ½ pounds boneless, skinless chicken breasts: 1 piece (cut into 1/2 inch slices)
- bell peppers: 2 piece (sliced)
- red onion: 1 piece (sliced)
- fajita seasoning: 2 Tbsp
- olive oil: 2 Tbsp
- ½ teaspoons kosher salt: 1 piece
- ground black pepper: 0.5 tsp
- ½ cups chicken broth: 1 piece
- lime: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Add uncooked rice to a dry saucepan over medium; cook, stirring constantly, until rice is fragrant and no longer translucent, 3 to 4 minutes. Dotdash Meredith Food Studios
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Transfer to an ungreased 13- x 9-inch baking dish and stir in cilantro, lime zest, and lime juice; mix until combined. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Transfer to baking dish and place in an even layer over rice mixture. Pour in chicken broth and cover with aluminum foil. Dotdash Meredith Food Studios
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Bake in preheated oven until chicken is cooked through and rice is tender, about 45 to 50 minutes. Dotdash Meredith Food Studios
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Remove from oven, uncover, and top with desired toppings. Serve with lime wedges.
