Monday, June 14, 2010

Layered Mexican Chicken Rice Bake

Easy....that's what this is.  We had this when I was visiting Utah.  It comes from the Picky Palate.  My mom just used some shredded chicken she had already made, and it was really tasty stuff!  The only thing I'd change is to add some salsa verde to the rice, it was a little drier than I liked.  And feel free to halve this makes a ton!

2 Tablespoons extra virgin olive oil
1 medium white onion, finely chopped
1 anaheim chili pepper (it’s mild), finely diced
1 1/2 Cups chopped sweet peppers
1 1/2 Tablespoons minced fresh garlic
4 Cups cooked/steamed rice
1 Tablespoon ground cumin
2 Cups shredded chicken breast
1/4 teaspoon Lawry’s Garlic Salt
1/2 teaspoon dry Ranch Dressing Seasoning
1/2 Cup prepared Salsa (I used Herdez, mild)
1 can corn, drained
1 can red kidney beans (or any bean of choice), drained
1/2 Cup fresh cilantro leaves, chopped
1 Cup shredded cheddar cheese
(next time I will add some salsa verde to the rice, it turned out a little drier than I liked)
Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

Place chicken breast into a medium skillet over medium heat. Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.

Serve with hot sauce, sour cream, salsa, or tortilla chips, if desired.

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