Mexican Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Easy, tasty, great weeknight casserole, freezes nicely too! (Adapted from Company's Comming Low-Fat cooking) Ingredients:
1 1/2 cups long grain rice, white, uncooked (i used brown basmati rice) |
2 (14 ounce) cans mexican-style stewed tomatoes, with juice, broken up |
3 garlic cloves, smashed |
1 medium onion, chopped |
2 jalapeno peppers, finely diced |
1 teaspoon 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:
1. Place rice in bottom of lightly greased 3 litre casserole dish, I sprayed the dish with veggie spray.
2. 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.
3. 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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