*Ingredients
° 4 cups of chicken broth
° 3 pounds bone-in chicken breast halves
° 2 cups uncooked white rice
° 1 tablespoon olive oil, or as needed
° 1 medium green bell pepper, chopped
° 1 medium red bell pepper, chopped
° 1 medium yellow bell pepper, chopped
° 1 medium yellow onion, chopped
° 1 medium red onion, chopped
° 5 medium jalapeno peppers, diced, or more to taste
° 1 teaspoon minced garlic
° 1 can (15 ounces) black beans, rinsed and drained
° 1 jar (8 ounces) salsa
° 1 package (1.12 ounces) fajita seasoning (such as McCormick®)
° 2 teaspoons of salt
° 2 teaspoons ground black pepper
° 1 package (1 pound) shredded Mexican cheese blend
° 1 container (16 ounces) sour cream
° 1 cup tortilla strips
*Step by step:
Preheat the oven to 375 degrees F (190 degrees C).
Bring broth to a boil in a large saucepan. Add chicken breasts and cook until very tender, no longer pink in center and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a plate, keeping the broth in the pot. Remove and discard bones, fat and skin. Chop the meat and set aside.
Add the rice to the broth and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until rice is tender and stock is absorbed, 20 to 25 minutes. Put aside.
Heat the oil in a large skillet over medium-high heat. Add peppers, onions, jalapenos and garlic; sauté until slightly tender, about 5 minutes.
Combine chicken, rice, vegetables, black beans, salsa, fajita seasoning, salt and pepper in a large mixing bowl. Transfer to a large casserole dish and top with cheese.
Bake in preheated oven until golden and bubbly, about 30 minutes. Let stand 10 minutes; serve with sour cream and tortilla strips on top.
Enjoy!
