No Bake Chicken Fajita Rice Casserole

INGREDIENTS

• 2 to 3 Boneless Chicken Breast
• 1 cup Rice uncooked
• 1/2 cup Mozzarella Cheese shredded
• 1 cup Cheddar Cheese shredded
• 1 Red Bell Pepper sliced
• 1 Green Bell Pepper sliced
• 1 Red Bell Pepper sliced
• 1/2 Yellow Onion sliced
• 5 to 6 Garlic Cloves chopped
• 2 cup Chicken Broth
• 2 tablespoon Olive Oil
• 1/2 cup Heavy Whipping Cream
• 1/2 cup Whole Kernel Corn
• 1/2 cup Black Beans
• 1/2 cup Diced Tomatoes with Green Chiles
• 1 tablespoon Tomato Paste
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 tablespoon Paprika
• 1 package Fajita Seasoning

DIRECTIONS

1. Add 2 tablespoons oil to your pan and get hot.  Add the onions, bell peppers, garlic, 1/2 fajita seasoning, salt, pepper, garlic powder and paprika.  Cook for around 5 minutes.  Until the onions and peppers are softened.  Stirring frequently. Getting it all mixed together.  Remove the veggies and set aside.
2. Add more oil to your pan and crank the temp up to medim-high heat.  Now add your chicken and half the remaining seasoning.  Let it sit for a few minutes.
3. Stir up (or flip each piece) the chicken and add the remaining fajita seasoning. Cook for a few more minutes.
4. Add the veggies and tomato paste to your chicken. Let it cook for 3-4 minutes.  Stirring it all up.
5. Add your washed and rinsed rice to the pan and mix it all up.
6. Add your beans, corn, diced tomatoes, chicken broth and heavy whipping cream.
7. Bring to a rolling boil. 
8. Once it starts to boil; cover it and drop the heat down to low.  Cook for 18-20 minutes. Until the rice is tender and liquid is absorbed.
9. Turn off and remove from the burner and sprinkle cheese along the top.
10. Put the cover back on and let it sit for 2-3 minutes while the cheese melts.
11. Once the cheese is melted you can sprinkle on some fresh cilantro and parsely. (optional, if you have it available)
12. Enjoy!