Ingredients
Scale
- 1 cup water
- 1 cup enchilada sauce
- 2 tablespoons fajita seasoning
- ½ teaspoon kosher salt
- 1 cup uncooked long grain white rice
- 1 (14.5 ounce) can petite-diced tomatoes, not drained
- ½ of a red bell pepper, seeded and finely diced
- ½ of a green bell pepper, seeded and finely diced
- ½ of a small onion, finely diced
- 2 cups cooked, shredded chicken
- 2 cups grated sharp cheddar cheese, divided
- Optional garnish: chopped fresh parsley, cilantro, or other herbs; pickled red onions
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with nonstick spray or butter.
- In the prepared dish, mix together the water, enchilada sauce, fajita seasoning, and salt until well combined.
- Add the uncooked rice, tomatoes with juices, diced bell peppers, onion, shredded chicken, and 1 cup of cheese. Spread the mix evenly.
- Cover the dish with foil and bake for 55 to 60 minutes until the rice is tender and most liquid is absorbed.
- Remove the foil and fluff the rice with a fork. Top with the remaining cheese and broil for 2 to 3 minutes until melted.
- Garnish with cilantro, green onions, or lime before serving.
Notes
Ensure the rice is evenly distributed in the dish for even cooking.
For an extra kick, add sliced jalapeños to the mixture before baking.
This dish can be made ahead and reheated for a quick dinner option.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.