Mexican Chicken and Rice Casserole |
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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 6 |
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A very tasty casserole, I really think you will enjoy this! Ingredients:
2 -3 tablespoons oil |
1 large onion, chopped |
1 small green bell pepper, chopped |
2 -3 minced fresh garlic cloves |
1 (15 ounce) can red kidney beans, drained |
1 (14 1/4 ounce) can whole tomatoes, undrained and roughly chopped |
1 (14 1/2 ounce) can chicken broth |
1 (4 ounce) can diced mild green chilies, undrained |
2 cups frozen corn kernels |
3/4 cup uncooked long grain white rice |
1 teaspoon chili powder |
salt and pepper |
1/4 cup flour |
1 teaspoon garlic salt |
2 teaspoons paprika |
8 -9 chicken pieces (skin removed if desired) |
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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