Mexicali Chicken and Rice Casserole

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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