[Recipe] Mexican Chicken Rice Bake

A few weeks ago, I put a request in a post for friends to send along any great casserole recipes so that I can try them for the frilly casserole series.

I received this recipe from my good friend Angela within a couple of days. I was very excited to try it, since I know Ang is such a great cook. I made it as soon as I could.

This is a FANTASTIC recipe!

As I told her, “We had [this casserole] for dinner tonight. Husband just sat eating, saying, “mmm, mmm, mmm”.

Now I can’t wait for lunch tomorrow. It’ll probably be next week’s blog post.

THANK YOU SO MUCH FOR SHARING THAT RECIPE!”

So here it is. A VERY good casserole recipe, and one that I’m sure will become a favourite at your house, and put in the regular meal rotation. It is certainly going to be part of ours. This recipe is nutritious too – packed with protein in the chicken and beans, lots of veggies, and a healthy carb (if you use brown rice, or some other reasonable grain).

If you try this recipe, please let me know and I’ll pass along all the compliments.

Thanks again, Ang!

[Recipe] Mexican Chicken Rice Bake

Serves 8.

2 tbsp olive oil
1 onion, chopped
1 1/2 cups peppers, chopped
1 cup celery, chopped
1 1/2 tbsp garlic, minced
4 cups cooked rice
1 tbsp cumin
2 cups chicken breast, cooked and chopped
1/4 tsp seasoning salt
1/2 – 1 cup salsa
1 1/2 cups corn, thawed (I used canned corn)
1 can black beans (or any bean of choice), drained (optional)
1/2 Cup fresh cilantro, chopped
1 cup shredded cheddar cheese

Preheat oven to 350 F.

Chop your veg and have them ready, to save some time.

Saute onion, celery, and peppers in a large skillet in the olive oil for about 5 minutes or until softened. Stir in garlic and cook for an additional minute.

Stir in cooked rice and cumin and reduce heat to low.

Transfer mixed rice to a 9×13 inch baking dish.

Place chicken breast in the same skillet over medium heat. Season with seasoning salt, and salsa; mix and reduce heat to low.

Sprinkle corn over rice. Next layer the beans, cilantro, and chicken.

Top with cheese.

Bake for 25-30 minutes or until cheese is melted.

This is a great meal on its own, or have a nice side salad with it to really up your vegetable servings for the day.

Delicious!

 

Mexican Chicken Rice Bake

Recipe Type: Casserole
Author: thefrillyapron
Prep time:
Cook time:
Total time:
Serves: 8
This is a VERY good casserole recipe, compliments of my friend Angela – one that I’m sure will become a favourite in your home, and put in the regular meal rotation. It is certainly going to be part of ours. This recipe is nutritious too – packed with protein in the chicken and beans, lots of veggies, and a healthy grain.
Ingredients
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 1/2 cups peppers, chopped
  • 1 cup celery, chopped
  • 1 1/2 tbsp garlic, minced
  • 4 cups rice, cooked
  • 1 tbsp cumin
  • 2 cups chicken breast, cooked and chopped
  • 1/4 tsp seasoning salt
  • 1/2 – 1 cup salsa
  • 1 1/2 cups corn, thawed (I used canned corn)
  • 1 can black beans (or any bean of choice), drained (optional)
  • 1/2 Cup fresh cilantro, chopped
  • 1 cup shredded cheddar cheese
Instructions
  1. Preheat oven to 350F.
  2. Place oil into a large skillet over medium heat. Saute onion, celery and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low.
  3. Transfer mixed rice to a 9×13 inch baking dish.
  4. Place chicken breast into a medium skillet over medium heat. Season with seasoning salt and salsa. Mix and reduce heat to low.
  5. Pour corn over rice. Layer the beans, cilantro, and chicken on the rice.
  6. Top with cheese.
  7. Bake for 25-30 minutes or until cheese is melted.

 

6 responses to “[Recipe] Mexican Chicken Rice Bake

  1. I made this tonight – HUGE hit. Both my husband and I loved it.

    Things I will try in the future:

    – ground beef with taco seasoning instead of chicken
    – less rice/more veggies
    – more cheese! (Because you can’t go wrong with more cheese) :o)

    Will let you know how it turns out!

  2. Made it tonight. Halved the rice and used 2 cups cooked. Can’t imagine it would have fit in my 9×13 otherwise. I nixed the celery..hate it. Used 3 peppers instead with the onion. I also used Kraft light tex mex cheese. Delish!

    I might try it would ground chicken/turkey next time. 8 portions…very points friendly..if you are a point person. Thanks!

  3. This was a very tasty casserole. I added 2tbs chopped green chiles, but next time I’ll use the whole can, cut down on the cumin just a little, and add a little more salt to the rice mixture.

  4. Pingback: Menu Plan Monday – March 24 – 30 | Homefront Joy

  5. I’ve made this several times, but just made it for my parents. We added a minced jalapeño to the veggies, and used tex mex cheese. A huge hit, they want the recipe. 😉

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