Mexicali Chicken and Rice Casserole

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

  • prep time 20 min
  • total time 1 hr 50 min
  • ingredients 17
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    330
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    900mg
    900%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    5g
    5%
      Sugars
    5g
    5%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    30%;
    Calcium
    6%;
    Iron
    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.
    © 2013 ®/TM General Mills All Rights Reserved