[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!