Ingredients
- 4 cups cooked long grain white rice (such as two bags of boil-in-bag jasmine rice)
- 10.5 oz can condensed cream of chicken soup
- 1 oz packet fajita seasoning
- 3 cups shredded rotisserie chicken, skin removed
- 1 tablespoon olive oil
- 1 large sweet yellow onion, peeled and sliced into ¼-inch strips
- 1 large red bell pepper, seeded and sliced into ¼-inch strips
- 1 large yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 large green bell pepper, seeded and sliced into ¼-inch strips
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 oz block cheddar-jack cheese, shredded
- 1 tablespoon fresh chopped cilantro, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish with non-stick spray.
- In a large mixing bowl, combine cooked rice, cream of chicken soup, and fajita seasoning. Stir until evenly mixed.
- Fold in shredded chicken, then spread the mixture evenly into the prepared baking dish.
- In a large skillet over medium-high heat, heat olive oil. Add onion, red bell pepper, yellow bell pepper, green bell pepper, salt, and black pepper. Sauté for 8–10 minutes until onions are translucent and peppers are tender but not overly soft.
- Spread the cooked vegetables evenly over the rice and chicken mixture in the baking dish.
- Top with shredded cheddar-jack cheese.
- Bake for 30–35 minutes, or until cheese is melted and edges are lightly browned.
- Garnish with fresh cilantro before serving.
Notes
- Use pre-cooked rotisserie chicken for convenience.
- For a spicier version, add diced jalapeños or use spicy fajita seasoning.
- Can substitute brown rice for added fiber.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 5 g
- Sodium: 1180 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 105 mg
