Ingredients:
2 cups cooked white or brown rice
1 lb boneless, skinless chicken breast, sliced into strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, sliced
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 (10 oz) can diced tomatoes with green chilies, drained
1 cup shredded Mexican blend cheese
½ cup chicken broth
¼ cup fresh cilantro, chopped
Juice of 1 lime
Directions:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium-high heat. Add the sliced chicken and cook for 3-4 minutes until lightly browned. Remove from heat.
In a large mixing bowl, combine cooked rice, diced tomatoes with green chilies, and chicken broth. Stir to mix.
Spread the rice mixture evenly in the baking dish. Arrange the browned chicken strips on top.
In another bowl, toss the sliced bell peppers and red onion with garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and black pepper.
Scatter the seasoned peppers and onions over the chicken.
Sprinkle the shredded cheese evenly over the top.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until cheese is melted and bubbling.
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and lime juice before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings
