Chicken with Peppers and Rice |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Ingredients:
1-1/2 cup(s) cooked brown rice |
2 cup(s) cooked chicken breast, chopped (about 3 breasts) |
1/2 cup(s) chopped onion |
1/2 cup(s) green bell pepper, chopped |
1/2 teaspoon(s) minced garlic (we use jarred) |
1 cup(s) pre-shredded mexican blend cheese |
fajita seasoning (1 tb per pound of meat) |
1-1/2 teaspoon(s) ground cumin |
1/8 teaspoon(s) ground cayenne or pepper flakes, to your taste |
1/2 teaspoon(s) kosher salt |
1/4 teaspoon(s) coarse black pepper |
1/2 teaspoon(s) nash brothers lemon pepper (or your own brand preference) |
2 tablespoon(s) finely chopped fresh cilantro |
1/2 cup(s) raw red bell pepper, chopped |
1/2 cup(s) black beans |
juice from half a lime (optional) |
1/2 cup(s) salsa (hot, medium or mild, depending on preference) |
6 (6-inch) corn tortillas, optional |
Directions:
1. Cook 3/4 cup brown rice in steamer. While rice is steaming, cook chicken breasts, approx. 7 minutes each side, seasoning with onion salt, coarse black pepper and optional garlic salt. [NOTE: If you want to serve mixture in 6-inch corn tortillas, during the last 5 minutes of rice steaming, place corn tortillas in top of rice steamer to keep warm.]
2. Preheat oven to 375°.
3. Saute onions and green bell pepper until tender; add minced garlic and cook for a minute or two.
4. In a large bowl, mix together the onion/green pepper mixture, rice, chopped chicken and remaining ingredients (through salsa) until well combined.
5. Coat a 2-qt casserole dish with non-stick spray and spoon the mixture into the dish.
6. Bake at 375° for 20-30 minutes until casserole is heated through and cheese has melted.
7. SERVING SUGGESTION: Place a 6-inch tortilla in salad bowl, top with about 3/4 cup to 1 cup chicken mixture. Serve with sour cream or other toppings of choice such as salsa or pico de gallo, black olives, pickled jalapenos, guacamole, lettuce, chopped fresh tomatoes, etc.
|
|