Fajita Chicken And Rice Bake With Nacho Topping
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1 cup long-grain rice
- 2 cups water
- 2 large chicken breasts, diced
- 1 tablespoon oil (or cooking spray for a healthier option)
- 1 (1 1/4 ounce) packet fajita seasoning mix
- 1/2 cup water
- 1 small onion, diced
- 1 green bell pepper, diced
- 3/4 cup corn
- 2 garlic cloves, crushed
- 2 cups mild salsa
- 1 1/2 cups grated cheese
- 2 ounces nacho chips (should produce 1/2 cup crumbs)
Recipe
- 1 preheat the oven to 350°f or 180°c.
- 2 start boiling the rice in 2 cups of water, covered. this should take 15-20 minutes.
- 3 meanwhile, heat the oil in a skillet. add the diced chicken and cook, stirring, for 3 minutes.
- 4 stir in the 1/2 cup water and fajita seasoning.
- 5 add the diced onion, green bell pepper, corn and garlic.
- 6 cook for 10 minutes, stirring frequently, until the chicken and vegetables are cooked and the liquid has mostly reduced.
- 7 add the salsa to the chicken mixture in the pan and stir.
- 8 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.
- 9 top with 1 cup of the cheese.
- 10 crush the nachos into crumbs and scatter evenly over the cheese.
- 11 top with the remaining cheese.
- 12 bake in the oven for 15-20 minutes, until bubbling.
- 13 serve and enjoy!
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