Fajita Chicken and Rice Bake With Nacho Topping

Total Time
45mins
Prep
15 mins
Cook
30 mins

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.

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Ingredients

Nutrition

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!
Most Helpful

4 5

Nice flavour and easy to assemble. I used an extra chunky, extra mild salsa. I'm not very good with spicy heat. Made for Everyday Holiday Tag. :)

5 5

Quick preparation and great taste! I already had some leftover long grain rice in the fridge, so it was even quicker to put together after the veggies were cooked. Thanks for sharing!

4 5

I left the vegetables out of this dish as a personal preference. We topped the dish with sour cream when serving. Made for PAC Fall 09.