Mexican Chicken Casserole Recipe

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Ingredients:

Serving

1 1/2 cups long grain rice, white, uncooked (i used brown basmati rice)
2 (14 oz) cans mexican-style stewed tomatoes , with juice, broken up
3 garlic cloves, smashed
1 medium onion, chopped
2 jalapeno peppers, finely diced
1 tsp chili powder
1 1/2 cups water (or low fat chicken broth)
2 lbs boneless skinless chicken , pieces, all visible fat removed
1/4 cup fresh cilantro, chopped (or parsley)

Directions:

Place rice in bottom of lightly greased 3 litre casserole dish, I sprayed the dish with veggie spray.
Combine tomatoes, garlic, onion,jalapeno pepper, chili powder and water in medium bowl; stir well. Pour half the tomato mixture over the rice; arrange chicken pieces on top of tomato layer and top with remaining tomato mixture; top with cilantro.
Bake, covered, in 325f degree oven for 1 1/2 hours until chicken and rice is cooked and all liquid is absorbed. Garnish with more cilantro if you wish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	171.26 Kcal (717 kJ)
Calories from fat	41.58 Kcal
		% Daily Value*
Total Fat	4.62g	7%
Cholesterol	89.19mg	30%
Sodium	498.74mg	21%
Potassium	505.29mg	11%
Total Carbs	3.1g	1%
Sugars	1.26g	5%
Dietary Fiber	0.81g	3%
Protein	30.72g	61%
Vitamin C	8.8mg	15%
Iron	0.1mg	1%
Calcium	22.3mg	2%

Amount Per 100 g
Calories	69.76 Kcal (292 kJ)
Calories from fat	16.94 Kcal
		% Daily Value*
Total Fat	1.88g	7%
Cholesterol	36.33mg	30%
Sodium	203.17mg	21%
Potassium	205.83mg	11%
Total Carbs	1.26g	1%
Sugars	0.51g	5%
Dietary Fiber	0.33g	3%
Protein	12.51g	61%
Vitamin C	3.6mg	15%
Calcium	9.1mg	2%

* 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.