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Mexican Chicken and Rice Casserole Recipe

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This recipe for Mexican Chicken and Rice Casserole, by , is from The White Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva White

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp vegetable oil
1 onion, chopped
1 Tbsp chili powder
1 Tbsp cumin
2 C uncooked white rice
1 can (14.5 oz) diced tomatoes with jalapeños
1 can (15.5 oz) red kidney beans, drained and rinsed
1 can (8.75 oz) whole-kernel corn, drained and rinsed
1 can (12.5 oz) chicken breast in water, drained
salt and pepper

Directions:
Directions:
Preheat oven to 350º. In a large Dutch oven over medium heat, warm oil. Add onion and saute until softened and translucent, 5 to 7 minutes.
Add chili powder and cumin; stir for 1 minute.
Add rice; cook, stirring for 2 minutes. Stir in 2 cups water, broth, tomatoes, beans, corn, chilies and chicken, season with salt and pepper and bring to a boil.
Cover tightly and bake until rice is tender and liquid has been absorbed, 25-30 minutes.
Remove from oven and let stand, covered for 5 minutes. Fluff rice with a fork, check and adjust seasoning and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15

 

 

 

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