Mexican Chicken and Rice Casserole

READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 375 degrees.
  • In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
  • Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
  • Transfer the mixture to a greased 13 x 9-inch baking dish.
  • In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
  • Add in the chicken pieces and shake to coat.
  • Place the chicken in a single layer on top of rice; press lightly into rice.
  • Cover tightly with foil.
  • Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
  • Remove foil, bake an additional 15 minutes to brown chicken.
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