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.
Ingredient
- 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 to 35 per pound)
- 1 (14.5 ounce) cans fire roasted diced tomatoes
- 1 1/2 cups cooked long grain white rice
- sliced avocado
- sour cream, as needed
- chopped fresh cilantro
- lime wedges
Direction
- Gather all ingredients.
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 2-quart baking dish with nonstick cooking spray.
- Heat oil in a 12-inch skillet over medium-high heat. Add peppers and onion. Cook and stir until softened, 6 minutes.
- Stir in garlic, salt, pepper, cumin, and oregano. Cook and stir until fragrant, 1 minute.
- Stir together pepper mixture, shrimp, undrained tomatoes, and rice in a large bowl. Transfer to prepared baking dish. Cover tightly with foil.
- Bake in the preheated oven until heated through, about 20 minutes.
- Top servings with avocado, sour cream, and cilantro. Serve with lime wedges.
