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.
Ingredients
- cooking spray
- 1 tablespoon vegetable oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1 poblano pepper
- 1 small onion
- 3 cloves garlic
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons ground cumin
- 0.5 teaspoons dried oregano
- 1 pound shrimp
- 1 can fire roasted diced tomatoes , 14.5 ounce
- 1.5 cups white rice
- sliced avocado
- sour cream , as needed
- chopped fresh cilantro
- lime wedges
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 400 degrees F (200 degrees C). Coat a 2-quart baking dish with nonstick cooking spray.
-
3
Heat oil in a 12-inch skillet over medium-high heat. Add peppers and onion. Cook and stir until softened, 6 minutes.
-
4
Stir in garlic, salt, pepper, cumin, and oregano. Cook and stir until fragrant, 1 minute.
-
5
Stir together pepper mixture, shrimp, undrained tomatoes, and rice in a large bowl. Transfer to prepared baking dish. Cover tightly with foil.
-
6
Bake in the preheated oven until heated through, about 20 minutes.
-
7
Top servings with avocado, sour cream, and cilantro. Serve with lime wedges.
Nutrition Facts
Per serving
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