Name: Shrimp Fajita Rice Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: Cooking spray; 1 tablespoon vegetable oil; 1 red bell pepper, cut into thin strips; 1 yellow bell pepper, cut into thin strips; 1 poblano pepper, seeded and cut into thin strips; 1 small onion, sliced; 3 cloves garlic, thinly sliced; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 pound frozen peeled cooked large shrimp, tails removed, thawed (31-35 per pound); 1 (14.5-ounce) can fire roasted diced tomatoes; 1 1/2 cup cooked long grain white rice; Sliced avocado; Sour cream; Chopped fresh cilantro; Lime wedges

Shrimp Fajita Rice Casserole

This shrimp fajita rice bake is relatively simple but the flavors really shine. Bright bell peppers, warm poblano peppers, and fire-roasted tomatoes bake with cooked rice and shrimp, and every serving is topped with avocado, sour cream, and cilantro.

50 min total 20 min prep 30 min cook 6 328 cal

Instructions

Tap a step to mark it done

1 Gather all ingredients.
2 Preheat the oven to 400 degrees F (200 degrees C). Coat a 2-quart baking dish with nonstick cooking spray.
3 Heat oil in a 12-inch skillet over medium-high heat. Add peppers and onion. Cook and stir until softened, 6 minutes.
4 Stir in garlic, salt, pepper, cumin, and oregano. Cook and stir until fragrant, 1 minute.
5 Stir together pepper mixture, shrimp, undrained tomatoes, and rice in a large bowl. Transfer to prepared baking dish. Cover tightly with foil.
6 Bake in the preheated oven until heated through, about 20 minutes.
7 Top servings with avocado, sour cream, and cilantro. Serve with lime wedges.