Mexican Rice Casserole

Name: Mexican Rice Casserole Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 1 T vegetable oil; 1 lb chicken breast cubed; 1/2 pkg taco seasoning; 1 can black beans rinsed and drained; 1 cup sweet corn (frozen); 1 cup salsa; 1 cup shredded cheddar or mexican cheese (2%); 1 cup baked tostitos crushed; 3 cloves garlic minced; 1 onion diced; 4 oz can diced green chilies; 2 cups water; 1 cup quick cooking brown basmati rice

Minutes to Prepare: 30
Minutes to Cook: 15

Number of Servings: 8

Ingredients

1 T vegetable oil1 lb chicken breast, cubed1/2 pkg taco seasoning1 can black beans, rinsed and drained1 cup sweet corn (frozen)1 cup salsa1 cup shredded cheddar or mexican cheese (2%)1 cup baked tostitos, crushed3 cloves garlic, minced1 onion, diced4 oz can diced green chilies2 cups water1 cup quick cooking brown basmati rice

Directions

In a large skillet over medium high heat saute chicken in oil, add in garlic and onion after about 4 minutes, saute until chicken s cooked. Add taco seasoning, beans, salsa, and chilies. Stir in rice and two cups water. Bring to a boil, reduce heat, cover, and simmer for about 12 minutes.

Heat oven to 350. Pour casserole into 9x13 pan. Top with half the cheese and tortilla chips. Bake 15 minutes, top with remaining cheese, and bake until melted and bubbly.

Serving Size:�Makes 8 servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 305.0
Total Fat: 7.2 g
Cholesterol: 42.9 mg
Sodium: 658.7 mg
Total Carbs: 60.6 g
Dietary Fiber: 5.0 g
Protein: 22.6 g

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