CHICKEN FAJITA CASSEROLE WITH RICE

INGREDIENTS:

1 tbsp. avocado oil

1 1/2 lbs. chicken breast sliced into thin strips

2 tbsp. taco seasoning (divided)

3 c. onion, julienned

5 heaping cups julienned bell peppers

1 1/2 c. Brown Jasmine Rice

1 heaping cup mushrooms, sliced

1 can (14.5 oz.) fire-roasted tomatoes

1 can (4 oz.) diced hatch green chiles

1 3/4 c. broth

1 heaping cup shredded cheddar cheese

Salt and pepper, to taste

DIRECTIONS:

Preheat oven to 375°

In a large cast-iron skillet over medium heat, add oil and let it get hot, about 1 minute. Add chicken, 1 tablespoon taco seasoning, and salt and pepper and saute for 2-3 minutes until browned (chicken does not have to be cooked all the way through). Remove from pan and set aside.

Add onions, a little salt and pepper, and saute for 2-3 minutes until slightly softened. If needed, add a splash of broth if you need to deglaze the pan and speed up the cooking process some. Add peppers and remaining taco seasoning and saute for another 2-3 minutes.

Add rice and mix well to combine and let toast for 1-2 minutes. Add in the cooked chicken, fire-roasted tomatoes, green chiles, and mushrooms, and mix well to combine. Add broth and carefully stir to make sure it is well incorporated. You want to make sure you have enough liquid so you can see a little on the top, but not completely covering everything. Not enough liquid and you will be left with uncooked rice. Too much and it will be too soggy and won't absorb. See the pictures for reference.

Cover with tin foil and bake for 45 minutes. Remove the foil and bake for another 5-10 minutes until all the liquid is absorbed. The rice should be cooked through and fluffy. Remove from oven, sprinkle with shredded cheese, and bake for another 1-2 minutes until cheese is melted.

Top with toppings of choice and enjoy!