"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pueblo Chicken and Rice Recipe

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This recipe for Pueblo Chicken and Rice, by , is from The Judy Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
JoAnne Coy

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cooked white rice
1 16 oz. can tomatoes, drained and chopped
1 small onion, chopped
2 cups cooked chicken in bite-sized pieces
Salt and pepper
1 cup sour cream
1 can (7 oz) whole green chilies, seeded and cut into strips
3 cups shredded jack cheese
1 can (2 oz) sliced ripe olives, drained

Directions:
Directions:
In large bowl, combine the rice, tomatoes. onion and chicken. Season to taste with salt and pepper. Spoon half of the mixture in an even layer in a greased shallow 2 quart casserole. Cover with half of the sour cream, half of the chili strips, half of the cheese and all of the olives. Repeat layering with remaining chicken mixture,sour cream, chilies ad cheese. This much can be done ahead; cover and chill as long as 24 hours.

Bake, uncovered, in a 350 for 45 minutes (1 hour, if chilled) or until hot throughout. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This is a Sunset Kitchen Cabinet recipe

 

 

 

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