MEXICAN CHICKEN AND RICE CASSEROLE RECIPES RECIPES

Name: Mexican Chicken and Rice Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces; 1 cup Basmati White Rice, you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice.; 1 1/2 cups Chicken Broth; 1 16oz jar medium Salsa, about 1 1/2 cups You can use a more mild Salsa or more spicy, depending on what you prefer.; 1 cup frozen Corn; 1 15oz can Black Beans drained and rinsed; 1/4 cup fresh Cilantro chopped; 1/2 tsp Cumin powder; 1/2 tsp Chili powder; 1/4 tsp Sea Salt; 1/4 tsp Black Pepper; 1 1/4 cups Mexican Chedder Cheese; 2 Tbs Coconut Oil; Toppings:; 1 Avocado pitted, skin removed and diced; 1 Tomato diced; 1 Lime cut into wedges; Add any other topping you prefer, sour cream, more salsa, etc.

MEXICAN CHICKEN AND RICE CASSEROLE - TASTEFULVENTURE

Mexican Chicken and Rice Casserole - Tastefulventure image

This Mexican Chicken and Rice Casserole is probably one of my favorite easy weeknight dishes to make. It's loaded with flavor and can feed a crowd. If you don't have a crowd to feed, this makes great leftovers through out the week!

Provided by Tastefulventure

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 18

Ingredients

2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces
1 cup Basmati White Rice, you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice.
1 1/2 cups Chicken Broth
1 16oz jar medium Salsa, about 1 1/2 cups You can use a more mild Salsa or more spicy, depending on what you prefer.
1 cup frozen Corn
1 15oz can Black Beans drained and rinsed
1/4 cup fresh Cilantro chopped
1/2 tsp Cumin powder
1/2 tsp Chili powder
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 1/4 cups Mexican Chedder Cheese
2 Tbs Coconut Oil
Toppings:
1 Avocado pitted, skin removed and diced
1 Tomato diced
1 Lime cut into wedges
Add any other topping you prefer, sour cream, more salsa, etc.

Steps:

Prepare Rice.
In medium sauce pan add 1 cup Basmati Rice and 1 1/2 cups Chicken Broth.
Bring to a boil, cover, and reduce heat to low, cook for 15 minutes. Remove from heat and let sit an additional 10 minutes.
While the Rice is cooking, prepare chicken.
In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
Cook until no longer pink in the middle, about 10-15 minutes.
Preheat oven to 375 degrees
In large bowl add Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Mix well.
Mix in 1 cup cheese.
Add to lightly grease 2 quart casserole pan.
Top with remaining cheese.
Bake for 15 minutes.
Garnish with Avocado, Tomato, and squirt the Lime Juice over the top if desired.
Enjoy!

MEXICAN RICE CASSEROLE RECIPE | REE DRUMMOND | FOOD NETWORK

Mexican Rice Casserole Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
3 cloves garlic, minced
1/2 to 1 whole large onion, chopped
4 cups long grain rice
Two 14.5-ounce cans whole tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1 teaspoon cumin (or more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 to 8 cups low-sodium chicken broth (more if needed)
1 1/2 cups grated Cheddar
Fresh cilantro, chopped, for serving

Steps:

Preheat the oven to 375 degrees F.
Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

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This Mexican Chicken and Rice Casserole is probably one of my favorite easy weeknight dishes to make. It's loaded with flavor and can feed a crowd. If you don't have a crowd to feed, this makes great leftovers through out the week!
From tastefulventure.com
Total Time 50 minutes
Cuisine Mexican

Enjoy!

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