Shrimp Fajita Rice Casserole

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

. Gather all ingredients.
. Preheat the oven to 400 degrees F (200 degrees C). Coat a 2-quart baking dish with nonstick cooking spray.

. Heat oil in a 12-inch skillet over medium-high heat. Add peppers and onion. Cook and stir until softened, 6 minutes. 

. Stir in garlic, salt, pepper, cumin, and oregano. Cook and stir until fragrant, 1 minute.

. Stir together pepper mixture, shrimp, undrained tomatoes, and rice in a large bowl. Transfer to prepared baking dish. Cover tightly with foil.

. Bake in the preheated oven until heated through, about 20 minutes.

. Top servings with avocado, sour cream, and cilantro. Serve with lime wedges.