Zesty Chicken Fajita Rice Bake

Bring some fiesta flavor to your dinner table with this Zesty Chicken Fajita Rice Bake! Packed with marinated chicken, colorful bell peppers, and savory spices on a bed of fluffy rice, this one-dish wonder is sure to become a family favorite. It's easy to prepare, making it perfect for busy weeknights or weekend gatherings. With gooey cheese on top and a delightful mix of flavors and textures, this dish will warm your heart and satisfy your cravings. Dive into this vibrant recipe and enjoy a comforting meal with your loved ones!

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Ingredients

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Fajita Mix:

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

2 cloves garlic, minced

For the Rice Bake:

2 cups cooked white or brown rice

1 can (15 oz) black beans, rinsed and drained

1 can (14 oz) diced tomatoes with green chiles

1 cup corn, frozen or fresh

1 teaspoon paprika

1 teaspoon oregano

1 ½ cups shredded cheddar cheese

Fresh cilantro, chopped (for garnish)

Instructions

Marinate the Chicken:

- In a large bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper.

- Add the sliced chicken and mix well to coat. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Sauté Vegetables:

- Heat a large skillet over medium heat. Add the marinated chicken slices and cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.

- In the same skillet, add sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender and slightly caramelized, approximately 5-7 minutes.

Prepare the Rice Mixture:

- In a large mixing bowl, combine the cooked rice, black beans, diced tomatoes with green chiles, corn, paprika, oregano, and half of the shredded cheddar cheese. Stir until well combined.

Combine Everything:

- Add the sautéed chicken and vegetables to the rice mixture, stirring gently until everything is evenly mixed.

Bake:

- Preheat your oven to 375°F (190°C).

- Transfer the rice mixture to a greased 9x13 inch (23x33 cm) baking dish. Spread it evenly.

- Top with the remaining shredded cheddar cheese.

- Bake for 25-30 minutes, until the cheese is bubbly and slightly golden.

Serve:

- Once out of the oven, let it cool for a few minutes. Garnish with fresh cilantro before serving.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings