Mexican chicken and rice casserole

Mexican chicken and rice casserole

Based on 156 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
133⅓ g
chicken breast
1⅓
scallions
1 cloves
garlic
red bell pepper
green bell pepper
6⅔ g
cilantro
tbsp
vegetable oil
91⅔ g
corn (canned or frozen)
158⅓ ml
chicken stock
226⅔ g
enchilada sauce
86⅔ g
rice (white or brown)
86⅔ g
cheddar cheese (grated)
salt
pepper
MetricImperial

Utensils

cutting board, knife, large skillet with lid, oven

How-To Videos

how-to-cut-an-onion

How to cut an onion

how-to-get-corn-off-the-cob

How to get corn off the cob

Nutrition per serving

Cal642
Fat24 g
Protein39 g
Carb64 g
  • Step 1/5

    Dice chicken breasts into large pieces. Mince garlic and cilantro, cut bell peppers into strips, and finely chop scallions.
    • 133⅓ g chicken breast
    • 1 cloves garlic
    • 6⅔ g cilantro
    • red bell pepper
    • green bell pepper
    • 1⅓ scallions
    • cutting board
    • knife

    Dice chicken breasts into large pieces. Mince garlic and cilantro, cut bell peppers into strips, and finely chop scallions.

  • Step 2/5

    Heat half of the vegetable oil in a large skillet over high heat. Add chicken pieces and sauté for approx. 5 – 7 min. until golden. Transfer to a plate and set aside.
    • tbsp vegetable oil
    • large skillet with lid

    Heat half of the vegetable oil in a large skillet over high heat. Add chicken pieces and sauté for approx. 5 – 7 min. until golden. Transfer to a plate and set aside.

  • Step 3/5

    Heat other half of vegetable oil and add scallions and garlic. Sauté until soft and fragrant for approx 1 - 2 min. Then, add bell pepper. Continue to sauté and add corn, chicken stock, and enchilada sauce. Season with salt and pepper.
    • tbsp vegetable oil
    • 91⅔ g corn (canned or frozen)
    • 158⅓ ml chicken stock
    • 226⅔ g enchilada sauce
    • salt
    • pepper

    Heat other half of vegetable oil and add scallions and garlic. Sauté until soft and fragrant for approx 1 - 2 min. Then, add bell pepper. Continue to sauté and add corn, chicken stock, and enchilada sauce. Season with salt and pepper.

  • Step 4/5

    Bring to a simmer and add rice. Cover and cook on medium-low heat for approx. 15 min. for white rice and 30 min. for brown rice until rice is al dente and most of the liquid absorbed. Preheat oven to 180°C/350°F and turn on the top heat, or set the broiler to high.
    • 86⅔ g rice (brown or white)

    Bring to a simmer and add rice. Cover and cook on medium-low heat for approx. 15 min. for white rice and 30 min. for brown rice until rice is al dente and most of the liquid absorbed. Preheat oven to 180°C/350°F and turn on the top heat, or set the broiler to high.

  • Step 5/5

    Shred chicken and combine with rice. Spread cheese on top, place skillet in the oven, and broil for approx. 5 - 10 min., or until cheese begins to melt. Garnish with cilantro and enjoy!
    • 33⅓ g cheddar cheese (grated)
    • small bunch cilantro
    • oven

    Shred chicken and combine with rice. Spread cheese on top, place skillet in the oven, and broil for approx. 5 - 10 min., or until cheese begins to melt. Garnish with cilantro and enjoy!

  • Enjoy your meal!

    Mexican chicken and rice casserole

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