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Mexicali Chicken and Rice Casserole

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  0 reviews
  • 20 min prep time
  • 1 hr 50 min total time
  • 17 ingredients
  • 8 servings
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Looking for a hearty dinner? Then check out this Mexican chicken and rice casserole recipe.

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

Steps

  • 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.
  • 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.

Expert Tips

Covering the casserole tightly helps retain the steam that cooks the rice as it bakes.

Leftover corn-on-the-cob kernels can be used in place of the frozen corn.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
330
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
55mg
18%
Sodium
900mg
38%
Total Carbohydrate
38g
13%
Dietary Fiber
5g
20%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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