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.

Nutrition Information

184 Calories

40g Carbohydrates

21g Protein

366mg Potassium

3g Fiber

14g Sugar

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