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.
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.
Ingredients
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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
Method
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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.
