Mexican Chicken and Rice Casserole Recipe

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Mexican Chicken and Rice Casserole
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Ingredients:

Directions:

  1. Set oven to 375 degrees.
  2. In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
  3. Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
  4. Transfer the mixture to a greased 13 x 9-inch baking dish.
  5. In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
  6. Add in the chicken pieces and shake to coat.
  7. Place the chicken in a single layer on top of rice; press lightly into rice.
  8. Cover tightly with foil.
  9. Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
  10. Remove foil, bake an additional 15 minutes to brown chicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 415.54 Kcal (1740 kJ)
Calories from fat 159.93 Kcal
% Daily Value*
Total Fat 17.77g 27%
Cholesterol 122.47mg 41%
Sodium 852.65mg 36%
Potassium 531.09mg 11%
Total Carbs 32.62g 11%
Sugars 3.84g 15%
Dietary Fiber 3.72g 15%
Protein 30.06g 60%
Vitamin C 34.4mg 57%
Vitamin A 0.5mg 17%
Iron 10.3mg 57%
Calcium 66mg 7%
Amount Per 100 g
Calories 168.77 Kcal (707 kJ)
Calories from fat 64.96 Kcal
% Daily Value*
Total Fat 7.22g 27%
Cholesterol 49.74mg 41%
Sodium 346.3mg 36%
Potassium 215.7mg 11%
Total Carbs 13.25g 11%
Sugars 1.56g 15%
Dietary Fiber 1.51g 15%
Protein 12.21g 60%
Vitamin C 14mg 57%
Vitamin A 0.2mg 17%
Iron 4.2mg 57%
Calcium 26.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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