° 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 instructions:

Preheat the oven to 375°F (190°C) (190 degrees C).
In a large saucepan, bring the broth to a boil. Cook until the chicken breasts are extremely soft, no longer pink in the center, and the juices run clear, about 15 to 20 minutes. A thermometer inserted near the bone should read 165 degrees Fahrenheit (74 degrees C). Keep the stock in the pot while removing the chicken to a platter. Bones, fat, and skin should be removed and discarded. Remove the meat from the pan and set it aside.

Bring the broth to a boil over medium-high heat with the rice. Reduce heat to medium-low, cover, and cook for 20 to 25 minutes, or until rice is soft and stock has been absorbed. Remove from the equation.

In a large skillet, heat the oil over medium-high heat. Sauté peppers, onions, jalapenos, and garlic for 5 minutes, or until slightly soft.
In a large mixing bowl, combine the chicken, rice, veggies, black beans, salsa, fajita seasoning, salt, and pepper. Top with cheese and transfer to a large casserole dish.

Bake for 30 minutes in a preheated oven until brown and bubbling. Allow 10 minutes to rest before serving with sour cream and tortilla strips on top.


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