Chicken Rice Mexican Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup white rice12 oz chicken tenderloins, cooked (cut in bite sized pieces)1 tsp olive oil1 medium white onion, diced1/2 pepper (green, red, yellow or orange), diced2 cloves garlic, minced1 10 oz can diced tomatoes and green chiles1 14.5 oz can diced tomatoes1 cup medium salsa1 15 oz can black beans1 cup corn1/2 tsp cumindash of red pepper1-1/2 cup Mexican style cheese, finely shredded (divided)
Preheat oven to 350 degrees.
Prepare rice per package instructions. While rice is cooking, heat olive oil in a large skillet. Saute onions, peppers and garlic until onions and peppers are crisp tender.
Add tomatoes, salsa, black beans, corn and chicken. Season to taste with cumin and red pepper.
Combine rice, tomato mixture and 1 cup Mexican style cheese in 9" x 13" pan.
Bake for 30 minutes then sprinkle remaining 1/2 cup cheese over casserole and bake for another 15 minutes.
Serving Size: Makes 8 servings
Prepare rice per package instructions. While rice is cooking, heat olive oil in a large skillet. Saute onions, peppers and garlic until onions and peppers are crisp tender.
Add tomatoes, salsa, black beans, corn and chicken. Season to taste with cumin and red pepper.
Combine rice, tomato mixture and 1 cup Mexican style cheese in 9" x 13" pan.
Bake for 30 minutes then sprinkle remaining 1/2 cup cheese over casserole and bake for another 15 minutes.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 278.9
- Total Fat: 7.0 g
- Cholesterol: 35.6 mg
- Sodium: 756.6 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 4.2 g
- Protein: 18.3 g
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