Shrimp Fajita Rice Casserole

Shrimp Fajita Rice Casserole

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, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 poblano pepper, seeded and cut into thin strips
• 1 small onion, sliced
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 pound frozen peeled cooked large shrimp, tails removed, thawed (31 to 35 per pound)
• 1 (14.5 ounce) cans fire roasted diced tomatoes
• 1 1/2 cups cooked long grain white rice
• sliced avocado
• sour cream, as needed
• chopped fresh cilantro
• lime wedges

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Coat a 2-quart baking dish with nonstick cooking spray.
2. Heat oil in a 12-inch skillet over medium-high heat. Add peppers and onion. Cook and stir until softened, 6 minutes.