Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Shrimp Fajita Rice Casserole Recipe
Shrimp fajita rice casserole combines succulent shrimp with colorful bell peppers and warm poblano peppers in a rice-based casserole with bright, vibrant flavors. This relatively simple dish allows the natural sweetness of shrimp to shine while the peppers add depth and visual appeal. The rice absorbs all the delicious flavors while creating a satisfying, complete meal in one dish.
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.
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
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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.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
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.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Stir in garlic, salt, pepper, cumin, and oregano. Cook and stir until fragrant, 1 minute.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Stir together pepper mixture, shrimp, undrained tomatoes, and rice in a large bowl. Transfer to prepared baking dish. Cover tightly with foil.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Bake in the preheated oven until heated through, about 20 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Top servings with avocado, sour cream, and cilantro. Serve with lime wedges.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
From the Editor
Here’s everything you need to know about how to cook rice .
Nutrition Facts (per serving)
| 328 | Calories |
| 16g | Fat |
| 27g | Carbs |
| 21g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 328 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 3g | 16% |
| Cholesterol 167mg | 56% |
| Sodium 982mg | 43% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 7g | 27% |
| Total Sugars 5g | |
| Protein 21g | 43% |
| Vitamin C 66mg | 73% |
| Calcium 139mg | 11% |
| Iron 2mg | 11% |
| Potassium 731mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
