Mexican Chicken and Rice Casserole
photo by DuChick
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 (8 ounce) package yellow rice mix
- 1 (15 ounce) can black beans
- 1 (15 ounce) can rotel
- 1 cup green pepper
- 1 cup diced onion
- 2 cups low-fat monterey jack cheese (divided)
- 2 cups cooked chicken (cubed)
- 1 tablespoon olive oil
directions
- preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.
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Reviews
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This was a quick, healthy meal! I couldn't find a 'yellow rice mix' as stated, only one with saffron seasoning and I didn't think that would work well. So, I used brown rice. I also had some red pepper that I added to the mix which added more color and flavor. I rinsed and drained the beans too. Update to 5 stars: This dish's flavore was even more fabulous the next day! My son asked to keep the leftovers for just HIM! MERP'd for my adopted chef in Spring PAC '10.
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Very good! It reminded me of a Chipotle burrito bowl (I like to mix everything together). Added in a dollop of sour cream and ate with tortilla chips. Also, I cooked one cup of dry brown rice just because I wasn't sure which way the ounces were measured. I also used about 1.5 pounds of boneless skinless thighs and that made about two cups of meat. Also, I made this ahead of time then baked it at 375 (since it was cold from the fridge) for 30 minutes uncovered then added the cheese at the end.