We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Mexicali Chicken and Rice Casserole

(1)
  0 reviews
  • 20 min prep time
  • 1 hr 50 min total time
  • 17 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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
5%
Protein
26g
26%
% 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

© 2015 ®/TM General Mills All Rights Reserved