Tex Mex Chicken and Rice
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
1 casserole
- Serves:
- 4-6
ingredients
-
Rice
- 1 green bell pepper, diced
- 1 sweet onion, diced
- 2 jalapenos, diced (optional)
- 2 cups Minute Rice
- 2 cups chicken broth
- 1 (10 ounce) can diced tomatoes with green chilies
- 1⁄2 teaspoon cumin
- salt and pepper, to taste
- handful cilantro, chopped
- cooking oil, to saute veggies
-
Chicken
- 1 lb chicken breast, cubed
- 1 (10 ounce) can cream of chicken soup
- 8 ounces cheddar cheese, shredded
- 1⁄2 cup milk
- 1 tablespoon chili powder
- 1 teaspoon cumin
- salt and pepper, to taste
- 1 cup bacon bits
directions
- In a medium sauce pot, saute green peppers, onion, and jalapenos until onions begin to become translucent.
- Add chicken broth and tomatoes with green chilies to pot and raise heat.
- Bring liquid to a boil and add rice, cumin, salt and pepper. Cover and remove from heat.
- Let rest for 5-6 mins until liquid is absorbed.
- Mix cilantro into finished rice.
- Season chicken with salt and pepper and begin cooking over med-high heat in nonstick pan. Use a very small amount of cooking oil if needed. When chicken is just under, add chili powder and cumin. (don't add too early or it will begin to burn).
- Lower heat and add condencsed soup. Stir in millk and cheese when mixture is warm, mix until cheese is melted. If needed, add more milk to make sauce more creamy.
- Assemble Casserole: Spread finished rice onto bottom of large casserole dish. Sprinkle bacon bits on top of rice. Add saucy chicken mixture on top of rice and bacon.
- Cook in preheated 450 degree oven for 20-25 minutes or until hot and bubbly.
- Serve with warm flour tortillas or tortilla chips.
- Optional: Top with crumbled tortilla chips and more cheese prior to baking for crispy crust.
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