Shrimp Fajita Rice Casserole
Ingreadient
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cooking spray
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1 tablespoon vegetable oil
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1 red bell pepper, cut into thin strips
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1 yellow bell pepper, cut into thin strips
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1 poblano pepper, seeded and cut into thin strips
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1 small onion, sliced
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3 cloves garlic, thinly sliced
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1 pound frozen peeled cooked large shrimp, tails removed, thawed (31 to 35 per pound)
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1 (14.5 ounce) cans fire roasted diced tomatoes
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1 1/2 cups cooked long grain white rice
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sliced avocado
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sour cream, as needed
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chopped fresh cilantro
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lime wedges
Direction
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Gather all ingredients.
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Preheat the oven to 400 degrees F (200 degrees C). Coat a 2-quart baking dish with nonstick cooking spray.
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Heat oil in a 12-inch skillet over medium-high heat. Add peppers and onion. Cook and stir until softened, 6 minutes.
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Stir in garlic, salt, pepper, cumin, and oregano. Cook and stir until fragrant, 1 minute.
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Stir together pepper mixture, shrimp, undrained tomatoes, and rice in a large bowl. Transfer to prepared baking dish. Cover tightly with foil.
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Bake in the preheated oven until heated through, about 20 minutes.
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Top servings with avocado, sour cream, and cilantro. Serve with lime wedges.
