Creeach Fam Recipes

Mexican Chicken and Rice Casserole

Name: Mexican Chicken and Rice Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces; 1 cup Basmati White Rice, you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice.; 1 1/2 cups Chicken Broth; 1 16oz jar medium Salsa, about 1 1/2 cups You can use a more mild Salsa or more spicy, depending on what you prefer.; 1 cup frozen Corn; 1 15oz can Black Beans drained and rinsed; 1/4 cup fresh Cilantro chopped; 1/2 tsp Cumin powder; 1/2 tsp Chili powder; 1/4 tsp Sea Salt; 1/4 tsp Black Pepper; 1 1/4 cups Mexican Chedder Cheese; 2 Tbs Coconut Oil; 1 Avocado pitted, skin removed and diced; 1 Tomato diced; 1 Lime cut into wedges; Add any other topping you prefer, sour cream, more salsa, etc.

8 servings

servings

10 minutes

active time

50 minutes

total time

Start Cooking

Ingredients

2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces

1 cup Basmati White Rice, you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice.

1 1/2 cups Chicken Broth

1 16oz jar medium Salsa, about 1 1/2 cups You can use a more mild Salsa or more spicy, depending on what you prefer.

1 cup frozen Corn

1 15oz can Black Beans drained and rinsed

1/4 cup fresh Cilantro chopped

1/2 tsp Cumin powder

1/2 tsp Chili powder

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1 1/4 cups Mexican Chedder Cheese

2 Tbs Coconut Oil

1 Avocado pitted, skin removed and diced

1 Tomato diced

1 Lime cut into wedges

Add any other topping you prefer, sour cream, more salsa, etc.

Directions

Prepare Rice.

In medium sauce pan add 1 cup Basmati Rice and 1 1/2 cups Chicken Broth.

Bring to a boil, cover, and reduce heat to low, cook for 15 minutes. Remove from heat and let sit an additional 10 minutes.

While the Rice is cooking, prepare chicken.

In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.

Cook until no longer pink in the middle, about 10-15 minutes.

Preheat oven to 375 degrees

In large bowl add Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Mix well.

Mix in 1 cup cheese.

Add to lightly grease 2 quart casserole pan.

Top with remaining cheese.

Bake for 15 minutes.

Garnish with Avocado, Tomato, and squeeze the Lime Juice over the top if desired.

Enjoy!

Nutrition

Serving Size

Calories

346

Total Fat

16.5 g

Saturated Fat

7.9 g

Unsaturated Fat

Trans Fat

0.1 g

Cholesterol

66.2 mg

Sodium

1173.4 mg

Total Carbohydrate

26.3 g

Dietary Fiber

4.5 g

Total Sugars

2.6 g

Protein

23 g