RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3698
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| Recipe Name: |
Chicken Fajita and Rice Bake - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.98
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
3 qt pyrex dish |
| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Teaspoon pepper, cayenne
1 Teaspoon garlic powder
1 Large bell pepper, yellow sliced
2 Tablespoons oil, olive
1.75 Pounds chicken breast, boneless, skinless tenders
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Directions:
Preheat oven to 375°F.
In a medium bowl, combine spices to make fajita seasoning (chili powder through black pepper).
In a large bowl, combine, onion, bell peppers, and chicken.
Add oil and seasoning mix; toss until seasoning is fully incorporated.
In a casserole dish, add rice and chicken broth. Stir well. Then lay down all veggies and chicken.
Cover the dish with foil and bake for 50 to 55 minutes until rice is fully cooked.
Serve with tomatoes, cilantro, and cheese, if desired |
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| Nutrition per Serving: |
| Calories: |
267 |
Total Carbs: |
25.5 |
Net Carbs: |
23.8 |
| Cholesterol: |
57.8 |
Fat: |
4.2 |
Protein: |
28.35 |
| Fiber: |
1.71 |
Sodium: |
161.60 |
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