Mexicali Chicken & Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 202.9
  • Total Fat: 4.0 g
  • Cholesterol: 44.8 mg
  • Sodium: 761.4 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 21.3 g

View full nutritional breakdown of Mexicali Chicken & Rice Casserole calories by ingredient
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Simple casserole with a Mexicali kick. Simple casserole with a Mexicali kick.
Number of Servings: 6


    1 tbsp olive oil
    1 medium onion, chopped (~ 1 cup)
    1/2 green pepper, chopped (~ 1/2 cup)
    2 garlic cloves, minced
    1 (14.5 oz) can diced tomatoes, undrained
    1 (14.5 oz) can chicken broth
    ~1 cup corn (frozen or canned)
    ~1 cup peas (frozen or canned)
    3/4 cup uncooked white rice
    1 tsp chili powder
    1/2 tsp salt
    1/2 tsp black pepper

    2.5 tbsp flour
    1 tsp garlic salt or powder
    1/2 tsp cumin powder
    1/2 tsp curry powder
    1/2 to 1 tsp seasoned salt
    1 lb boneless, skinless chicken


Heat oven to 375F. Heat oil in saucepan on medium heat. Add onions, bell peppers, and garlic ; saute until tender. Add tomatoes, broth, corn, rice, chili powder, salt, & pepper; mix well. Pour into ungreased 13 x 9 inch baking dish

In Ziploc bag, combine flour, garlic salt, curry powder, cumin powder, and seasoned salt; shake to mix. Add chicken; shake to coat evenly. Place chicken over rice mixture; press lightly into rice. Cover tightly with foil.

Bake at 375F for about 1 hour (less if using chicken tender sized pieces) until chicken is fork tender and rice is tender. Remove foil; bake an additional 10-15 minutes or until chicken is browned.

Serving Size: makes approximately 6 (1.5 cup) servings

Number of Servings: 6

Recipe submitted by SparkPeople user KHAMELEON1.

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