Mexicali Chicken and Rice Casserole

Looking for a hearty dinner? Then check out this Mexican chicken and rice casserole recipe.

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Servings 8

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ingredients 17
Prep Time 20 min
Total Time 1 hr 50 min

Ingredients

1: tablespoon oil

1: cup chopped onions

1/2: cup chopped green bell pepper

1: garlic clove, minced

1: (15.5-oz.) can light red kidney beans, drained

1: (14.5-oz.) can whole tomatoes, undrained, cut up

1: (14 1/2-oz.) can ready-to-serve chicken broth

1: (4.5-oz.) can diced green chiles, undrained

2: cups frozen whole kernel corn

3/4: cup uncooked regular long-grain white rice

1: teaspoon chili powder

1/2: teaspoon salt

1/2: teaspoon pepper

2: tablespoons all-purpose flour

1: teaspoon garlic salt

3: teaspoons paprika

3: to 3 1/2 lb. cut-up frying chicken, skin removed if desired

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Directions

1 Heat oven to 375°F. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add onions, bell pepper and garlic; cook and stir until vegetables are tender. Add beans, tomatoes, broth, chiles, corn, rice, chili powder, salt and pepper; mix well. Pour mixture into ungreased 13x9-inch (3-quart) baking dish.
2 In resealable food storage plastic bag, combine flour, garlic salt and paprika; shake to mix. Add chicken; shake to coat. Place chicken pieces over rice mixture; press lightly into rice. Cover tightly with foil.
3 Bake at 375°F. for 1 to 1 1/4 hours or until chicken is fork-tender and juices run clear, rice is tender and liquid is absorbed. Remove foil; bake an additional 15 minutes or until chicken is browned.