Mexican Chicken and Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 301.0
  • Total Fat: 3.5 g
  • Cholesterol: 45.3 mg
  • Sodium: 744.7 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 9.7 g
  • Protein: 26.0 g

View full nutritional breakdown of Mexican Chicken and Rice Casserole calories by ingredient
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Number of Servings: 6


    Onions, raw, 1 cup, chopped
    Chili powder, 1 tbsp
    *Cumin seed, 1 tbsp
    *Brown Rice, medium grain, 2 cup
    Chicken Broth, 14 fl oz
    Del Monte Diced Tomatoes, No Salt Added, 2 cup
    Beans, red kidney, 2 cup
    Yellow Sweet Corn, Canned, 1 can (12 oz) yields
    Chicken Breast, no skin, 16 ounces
    Olive Oil, 1 1tsp


Preheat oven to 350. In a large skillet over medium heat, warm oil. Add onion and saute until softened. Add chili powder and cumin, stir for 1 minute. Add rice, cook, stirring for 2 minutes. Transfer mixture to a large bowl. Stir in chicken broth, tomatoes, beans, corn, and chicken. Pour into a 9X13 pan. Cover tightly with foil and bake for 25 to 30 minutes or until liquid is absorbed.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user KOSO2006.

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