Chicken Fajita Rice Casserole

• Gluten free

• Meat

  • 1 1/2 lb Chicken breast

• Produce

  • 1 1/2 tsp Garlic powder
  • 1 Onion, small
  • 1 (14.5 ounce can Salsa style tomatoes

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Lime juice
  • 1 Salsa

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1 Pepper, orange
  • 1 Red pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Dairy

  • 2 cups Cheddar jack
  • 1 Sour cream

Found on smalltownwoman.com

Description

Ingredients

• 1 1/2 lbs. chicken breast cut in bite size pieces
• 4 tablespoons olive oil
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon chili powder
• 1 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 small onion chopped
• 1 red pepper chopped
• 1 orange pepper chopped
• 2 cups COOKED rice
• 1 (14.5 ounce) can of salsa style tomatoes
• 2 cups shredded cheddar jack
• Salsa
• Sour cream

Directions

• Preheat oven to 350 degrees.
• Combine chicken, 3 tablespoons olive oil, garlic powder, chili powder, cumin, paprika, lime juice and honey in large ziploc bag. Place in refrigerator and allow to marinate for 30 minutes.
• Heat 1 tablespoon olive oil in large oven proof skillet over medium high heat and cook chicken until just starting to brown; approximately 4-5 minutes. Add onions and peppers and cook for 2-3 minutes. Stir in cooked rice, salsa style tomatoes and top with shredded cheese.
• Bake for 20-25 minutes. Serve with salsa and sour cream.