Chicken Fajita and Rice Casserole
Ingredients
- 1 Lb Chicken Breast – Diced in 1 inch cubes
- 2 Tbs Fajita Seasoning
- 2 Tbs Extra Virgin Olive Oil
- 2 1/2 Cups Chicken Broth
- 1 1/2 Cups Rice
- 2 Poblano Peppers
- 1 Green Pepper – Diced
- 1 Red Pepper – Diced
- Chipped Green Chilis
- Diced Tomatoes
- 3 Tbs Tomato Paste
- 2 Cloves Garlic – Minced
- 1 Tsp Ground Black Pepper
- 1 Tsp Chili Powder
- 1/2 Tsp Cumin
- 1/2 Tsp Salt
- 1/4 Tsp Onion Powder
Directions
- Place the diced chicken breast in a gallon zip lock bag with the fajita seasoning and 1 Tbs extra virgin olive oil. Mix well and refrigerate to marinade for at least 1 hour.
- Roast your poblano peppers. There are several easy ways to roast them. No matter which method you choose, allow your pepper skins to blacken.
- Gas stove – place the peppers right over the flame of your gas stove
- Broiler – using tongs to turn them, broil each side of the peppers
- Skillet – char them over high heat
- Grill – roasting peppers over charcoal creates a wonderful smoky flavor.
- After the skin is blackened on all sides, place them in a plastic bag or cover them with with saran wrap to trap in some of the heat for a few minutes.
- Open the bag, remove the peppers, and rub the skins off as best as you can.
- Then remove the seeds and dice the poblanos.
- Heat 1 Tbs of olive oil in a sauté pan and cook the chicken through, about 5 to 7 minutes.
- Remove the chicken and place in a bowl for later.
- Over medium heat, add the peppers and green chilis. Sauté for about 3 to 5 minutes to soften. Add the garlic and continue to sauté for another 2 minutes.
- Add the tomato paste and continue to sauté for 2 minutes.
- Add the diced tomatoes, chicken, rice, chicken broth, ground black pepper, chili powder, cumin, salt, and onion powder. Bring to a boil.
- Reduce the heat, cover, and simmer the mixture for 20 to 25 minutes. Until the rice is tender.
- Serve with the condiments of your choice. Sour cream, shredded cheese, cotija cheese, cilantro, etc.