Tex Mex Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 frozen boneless skinless chicken breasts1 Onion chopped small4 Cloves Garlic chopped small2 cans black beans1 can drained1 C shredded cheddar5 corn tortillas, diced into little squares2 C chicken brothapprox 4 C water1.5 C med grain brown riceSalt to taste1 tsp Cumin1 tsp Corriander1 tsp Cajun Seasoning1 Tbsp Olive Oil
Place chicken in cast iron skillet, add 1 C chicken broth and add enough water to mostly cover chicken. Boil on low heat until chicken cooked through.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 221.4
- Total Fat: 5.3 g
- Cholesterol: 28.3 mg
- Sodium: 143.0 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 5.6 g
- Protein: 15.8 g
Member Reviews