Tex Mex Rice CasseroleSubmitted by: BONFIRE8171
IntroductionI got this recipe from CooksCountry online but changed a few things, like getting rid of the crushed fritos and replacing them with small cut up corn tortillas to reduce the fat, and using medium grain brown rice instead of white. . 12 servings/ about 4.5 WW points (old system) per serving. I got this recipe from CooksCountry online but changed a few things, like getting rid of the crushed fritos and replacing them with small cut up corn tortillas to reduce the fat, and using medium grain brown rice instead of white. . 12 servings/ about 4.5 WW points (old system) per serving.
4 frozen boneless skinless chicken breasts
1 Onion chopped small
4 Cloves Garlic chopped small
2 cans black beans
1 can drained
1 C shredded cheddar
5 corn tortillas, diced into little squares
2 C chicken broth
approx 4 C water
1.5 C med grain brown rice
Salt to taste
1 tsp Cumin
1 tsp Corriander
1 tsp Cajun Seasoning
1 Tbsp Olive Oil
Meanwhile, bring 1 C chicken broth and 2 3/4 Cup water to a boil in medium pot with a pinch of salt. Once boiling, add 1.5 C rice, reduce heat and simmer about 50 minutes (or follow whatever rice bag says, substituting 1 C chicken broth for 1 C of the water needed).
Once chicken is cooked through transfer to pie pan or plate to cool for a bit before shredding. You can save the broth that you cooked the chicken in for another recipe in the freezer or dump it. Don't clean out skillet, add 1 tbsp olive oil and once hot, add onions and garlic. Saute until soft and fragrant. Meanwhile, open black beans, rince in collander and drain, then add to onion garlic mixture. Mix well and turn heat off.
Preheat oven to 350 degrees. Shred chicken, feed any gristle or fat that may be present to the dog. Sprinkle seasonings over chicken. Open and drain Rotel tomatoes.
Once the rice is soft and most if not all of the liquid is absorbed, remove from heat.
In a 9 X 13 pan or pyrex layer: rice on bottom, then bean and onion mixture, then chicken, then rotel tomatoes, then cheese, then top with diced corn tortillas.
Bake 20-25 minutes uncovered until heated through, chesse is melted, and little corn tortilla squares are crisp.
Number of Servings: 12
Recipe submitted by SparkPeople user BONFIRE8171.