Fajita Chicken and Rice Bake With Nacho Topping |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I was trying to find a healthy, flavourful meal and this hit the spot. The topping is not quite so healthy but the crushed nachos give the meal a well-balanced flavour. Ingredients:
1 cup long-grain rice |
2 cups water |
2 large chicken breasts, diced |
1 tablespoon oil (or cooking spray for a healthier option) |
1 (1 1/4 ounce) packet fajita seasoning mix |
1/2 cup water |
1 small onion, diced |
1 green bell pepper, diced |
3/4 cup corn |
2 garlic cloves, crushed |
2 cups mild salsa |
1 1/2 cups grated cheese |
2 ounces nacho chips (should produce 1/2 cup crumbs) |
Directions:
1. Preheat the oven to 350°F or 180°C.
2. Start boiling the rice in 2 cups of water, covered. This should take 15-20 minutes.
3. Meanwhile, heat the oil in a skillet. Add the diced chicken and cook, stirring, for 3 minutes.
4. Stir in the 1/2 cup water and fajita seasoning.
5. Add the diced onion, green bell pepper, corn and garlic.
6. Cook for 10 minutes, stirring frequently, until the chicken and vegetables are cooked and the liquid has mostly reduced.
7. Add the salsa to the chicken mixture in the pan and stir.
8. When the rice is cooked and has absorbed all the liquid, add the rice to the chicken salsa mixture and stir. Pour into a 10x6 or equivalent baking tray.
9. Top with 1 cup of the cheese.
10. Crush the nachos into crumbs and scatter evenly over the cheese.
11. Top with the remaining cheese.
12. Bake in the oven for 15-20 minutes, until bubbling.
13. Serve and enjoy!
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