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asunnysideupday 📕🖨️ pdf

Mexican Chicken And Rice Casserole

https://spicysouthernkitchen.com/mexican-chicken-and-rice-casserole/

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5.0

1 tablespoon olive oil

1 ¼ to 1 ½ pounds boneless, skinless chicken breasts, (cut into 1-inch pieces)

Salt and pepper

½ medium yellow onion, (diced)

2 garlic cloves, (minced)

1 (1-ounce) packet taco seasoning

1 cup uncooked long grain rice

1 (10.75-ounce) can Rotel tomatoes and green chilies, (undrained)

1 (4-ounce) can diced green chilies

1 ½ cups chicken broth

1 (15-ounce) can black beans, (rinsed and drained)

1 cup frozen corn, (thawed and drained)

2 cups shredded Mexican cheese

Toppings: sliced avocado, chopped fresh cilantro, sour cream, and sliced pickled jalapenos

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Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper and add it to skillet along with the onion.
Cook for 2 to 3 minutes to brown chicken and soften onion. Add garlic and cook 30 seconds.
Add taco seasoning, rice, Rotel tomatoes, diced green chilies, chicken broth, black beans, and corn.
Bring mixture to a simmer. Cover and cook for 20 minutes, stirring once halfway through.Note: If it is getting to dry before the rice is done, add a little more chicken broth.
Stir in half the cheese and sprinkle the remaining half on top.
Serve with toppings.

Created 20 weeks ago

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