Mexican Chicken-and-Rice Casserole

(from lisasikkema’s recipe box)

Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people

Categories: Casserole, Chicken, Dinner

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 onion, chopped
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 2 cups uncoooked white rice
  • 1 14.5-ox can low-sodium chicken broth
  • 1 14.5-oz can low-sodium chicken broth
  • 1 14.5-ox can diced tomatoes w/jalapenos
  • 1 15.5 can white cannellini beans and/or
  • 1 can black beans
  • 1 8.75-oz can whole-kernel corn, drained and rinsed
  • 1 4.5-ox can chopped green chilies
  • 1 12.5 oz can chicken breast in water, drained (or cooked chicken breast-stove top or crock-pot)
  • salt and pepper

Directions

  1. 1 Preheat oven to 350F. In a large dutch oven over medium heat, warm oil. Add onion and saute until softened and translucent, 5-7 minutes

  2. 2 Add chili powder and cumin stir for 1 minute.

  3. 3 Add rice, cook, stirring, for 2 minutes

  4. 4 Stir in 2 cups water, broth, tomatoes, beans, corn, chilies and chicken, season with salt and pepper and bring to a boil.

  5. 5 Cover tightly and bake until rice is tender and liquid has been absorbed, 25-30 minutes.

  6. 6 Remove from oven and let stand, covered, for 5 minutes. Fluff rice with fork, check and adjust seasoning and serve.

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