Cheesy Chicken and Rice casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups brown rice (not instant)2 cups Mexican 4 cheese blendOld El Paso Enchilada Sauce - 2 cans (10 oz each)2 smal cans Fire Roasted green chilis1 lb chicken breast1 green bell pepper, chopped5-6 green onions, chopped1 tbsp olive oil1 14.5 oz can Diced Tomatoes (no salt added)1 tbsp chili powder1 tbsp ground cuminwater
Boil 2 chicken breast (or about 1 pound) in water 15 minutes or until almost done (still slightly pink in the middle). While the chicken is cooking, finely chop 1 green pepper and onion. I used 5-6 green onions, saving about .25 cup of just the green ends in a separate bowl.
When chicken is finished, shred it using two forks. In a small frying pan, heat 2 tbsp olive oil over high heat and saute the green pepper and onion for about 3-4 minutes. Add the chicken and continue cooking an additional 2-4 minutes, stirring constantly. Do not burn the chicken. Remove from heat when thoroughly blended and chicken is done.
In a large casserole pan, put 2 cups brown rice (uncooked), 1 can (14.5 oz) diced tomatoes and the juice, 2 cans diced chili peppers, 2 cans enchilada sauce (10 oz each), then 2 10 oz cans of water (use the enchilada sauce cans, this will rinse out the remaining sauce and add liquid for the rice). Add the chicken, pepper, and onion mixture, as well as 1 tbsp of chili powder and 1 tbsp ground cumin. Add 1.5 cups of shredded cheese, and mix well.
Cover with foil and bake at 450 degree oven for 30-60 minutes. Cook until rice is almost done. Remove from oven and stir, then sprinkle the remaining half cup of shredded cheese and the remaining sliced green onions on top. Put back in oven and bake 10-15 more minutes, until rice is done and cheese is melted.
Serve with warm corn tortillas if desired (not included in nutrition information). Makes 8 very large servings. (Nutrition facts will be less with smaller servings).
Number of Servings: 8
Recipe submitted by SparkPeople user KATREENI.
When chicken is finished, shred it using two forks. In a small frying pan, heat 2 tbsp olive oil over high heat and saute the green pepper and onion for about 3-4 minutes. Add the chicken and continue cooking an additional 2-4 minutes, stirring constantly. Do not burn the chicken. Remove from heat when thoroughly blended and chicken is done.
In a large casserole pan, put 2 cups brown rice (uncooked), 1 can (14.5 oz) diced tomatoes and the juice, 2 cans diced chili peppers, 2 cans enchilada sauce (10 oz each), then 2 10 oz cans of water (use the enchilada sauce cans, this will rinse out the remaining sauce and add liquid for the rice). Add the chicken, pepper, and onion mixture, as well as 1 tbsp of chili powder and 1 tbsp ground cumin. Add 1.5 cups of shredded cheese, and mix well.
Cover with foil and bake at 450 degree oven for 30-60 minutes. Cook until rice is almost done. Remove from oven and stir, then sprinkle the remaining half cup of shredded cheese and the remaining sliced green onions on top. Put back in oven and bake 10-15 more minutes, until rice is done and cheese is melted.
Serve with warm corn tortillas if desired (not included in nutrition information). Makes 8 very large servings. (Nutrition facts will be less with smaller servings).
Number of Servings: 8
Recipe submitted by SparkPeople user KATREENI.
Nutritional Info Amount Per Serving
- Calories: 404.8
- Total Fat: 14.6 g
- Cholesterol: 57.9 mg
- Sodium: 592.5 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 2.4 g
- Protein: 23.2 g
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