Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole

  • Prepare: 10M
  • Cook: 40M
  • Total: 50M
Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole

Diets

  • Gluten free

Ingredients

  • Meat

    • 2 Chicken breasts
  • Produce

    • 1 Avocado, pitted
    • 1 15oz can Black beans
    • 1/4 cup Cilantro, fresh
    • 1 cup Corn, frozen
    • 1 Lime, wedges
    • 1 Tomato
  • Canned Goods

    • 1 1/2 cups Chicken broth
  • Baking & Spices

    • 1/4 tsp Black pepper
    • 1/2 tsp Chili powder
    • 1/4 tsp Sea salt
  • Oils & Vinegars

    • 2 tbsp Coconut oil
  • Nuts & Seeds

    • 1/2 tsp Cumin, powder
  • Dairy

    • 1 1/4 cups Mexican chedder cheese
  • Time
  • Prepare: 10M
  • Cook: 40M
  • Total: 50M

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Description

Foodie Adventures

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).
  • 1½ cups Chicken Broth
  • 1 16oz jar medium Salsa (about 1½ 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
  • ¼ cup fresh Cilantro chopped
  • ½ tsp Cumin powder
  • ½ tsp Chili powder
  • ¼ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 1¼ 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.

Directions

  • Prepare Rice.
  • In medium sauce pan add 1 cup Basmati Rice and 1½ 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!
  • Serves: 6-8
  • Prepare: 10 mins
  • Cook Time: 40 mins
  • TotalTime:
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Title:

Mexican Chicken and Rice Casserole - Tastefulventure

Descrition:

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! I can’t wait to get back home and to start cooking again. Today is...Read More »

Mexican Chicken and Rice Casserole

  • Meat

    • 2 Chicken breasts
  • Produce

    • 1 Avocado, pitted
    • 1 15oz can Black beans
    • 1/4 cup Cilantro, fresh
    • 1 cup Corn, frozen
    • 1 Lime, wedges
    • 1 Tomato
  • Canned Goods

    • 1 1/2 cups Chicken broth
  • Baking & Spices

    • 1/4 tsp Black pepper
    • 1/2 tsp Chili powder
    • 1/4 tsp Sea salt
  • Oils & Vinegars

    • 2 tbsp Coconut oil
  • Nuts & Seeds

    • 1/2 tsp Cumin, powder
  • Dairy

    • 1 1/4 cups Mexican chedder cheese

The first person this recipe

tastefulventure.com

tastefulventure.com

237 0

Found on tastefulventure.com

Tastefulventure

Mexican Chicken and Rice Casserole - Tastefulventure

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! I can’t wait to get back home and to start cooking again. Today is...Read More »