Monday, May 1, 2017
Chicken Fajita Rice Casserole
Chicken Fajita Rice Casserole 1 1/2 lbs. chicken breast cut in bite size pieces 4 tablespoons olive oil 1 1/2 teaspoon garlic powder 1 1/2 teaspoon chili powder 1 1/2 teaspoon cumin 1/2 teaspoon paprika 2 tablespoons lime juice 1 tablespoon honey 1 small onion chopped 1 red pepper chopped 1 orange pepper chopped 2 cups COOKED rice 1 (14.5 ounce) can of salsa style tomatoes 2 cups shredded cheddar jack Salsa Sour cream Preheat oven to 350 degrees. Combine chicken, 3 tablespoons olive oil, garlic powder, chili powder, cumin, paprika, lime juice and honey in large ziploc bag. Place in refrigerator and allow to marinate for 30 minutes. Heat 1 tablespoon olive oil in large oven proof skillet over medium high heat and cook chicken until just starting to brown; approximately 4-5 minutes. Add onions and peppers and cook for 2-3 minutes. Stir in cooked rice, salsa style tomatoes and top with shredded cheese. Bake for 20-25 minutes. Serve with salsa and sour cream.