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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.2
  • Total Fat: 9.9 g
  • Cholesterol: 36.7 mg
  • Sodium: 1,107.9 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 6.3 g
  • Protein: 21.3 g

View full nutritional breakdown of Mexican Vegetable Chicken Rice Stovetop Casserole calories by ingredient
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Mexican Vegetable Chicken Rice Stovetop Casserole

Submitted by: LILACEOUS
Mexican Vegetable Chicken Rice Stovetop Casserole

Introduction

A classic stovetop casserole with a Mexican flavor twist. A classic stovetop casserole with a Mexican flavor twist.
Number of Servings: 6

Ingredients

    3 Tbsp canola oil
    380 g Boneless, skinless chicken breast (6 tenderloins), half-inch diced
    1.5 cups dried brown rice
    1.5 Knorr chicken bouillon cubes
    3 cups water
    1 can Kuner's Southwestern chilli beans w/cumin & cayenne in chili sauce
    400 g frozen mixed vegetables
    1 can (12 oz) yellow sweet corn with liquid
    2 oz. Mrs. Renfro's nacho sliced pickled jalepeņo peppers, chopped
    1 jalepeņo and 2 hot red cherry peppers, chopped small
    onion powder to taste

Directions

Heat oil in large skillet, add diced chicken stir until chicken is cooked through. Add dry rice and saute until rice starts browning. Add water and chicken bouillion, cover and reduce heat to low. Cook for 20 minutes. Add chili beans, canned corn and frozen vegetable. Stir, return cover, and cook for 10 more minutes, stirring occasionally. Add pickled jalepeõs, fresh peppers and onion powder. Cook until rice is tender, adding liquid as needed.

Serving Size: Makes 6 generous 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LILACEOUS.






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