Mexican Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 ounces, boneless skinless chicken breast1 can Del Monte Sweat Peas1 Package Old El Paso Taco Seasoning1 Jar (16oz) Old El Paso Thick n Chunky Mild Salsa1 Cup Sargento Reduced Fat Shredded Mild Cheddar 2 bags Success Boil in Bag White Rice
Boil Chicken until cooked, approximately 2 hours
Remove chicken from pan and set aside.
Add bags of rice to hot chicken broth and prepare as directed.
Shred chicken and place in casserole dish and mix with taco seasoning.
Stir in peas, salsa and cheese.
Add rice and stir until mixed through.
Bake in oven for 15 minutes on 350 to warm slightly.
Serving Size: Makes 9x13 Casserole Dish
Number of Servings: 8
Recipe submitted by SparkPeople user DAVISSTEVIE69.
Remove chicken from pan and set aside.
Add bags of rice to hot chicken broth and prepare as directed.
Shred chicken and place in casserole dish and mix with taco seasoning.
Stir in peas, salsa and cheese.
Add rice and stir until mixed through.
Bake in oven for 15 minutes on 350 to warm slightly.
Serving Size: Makes 9x13 Casserole Dish
Number of Servings: 8
Recipe submitted by SparkPeople user DAVISSTEVIE69.
Nutritional Info Amount Per Serving
- Calories: 260.5
- Total Fat: 2.5 g
- Cholesterol: 42.9 mg
- Sodium: 780.0 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 1.3 g
- Protein: 20.4 g
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