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Southwest Chicken and Rice Bake

Contributed By: REBECCA | See all of REBECCA's recipes
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Rating: 3   Reviews: 6 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  6 Servings
Enjoy this quick and easy casserole with a side salad any night of the week!
RECIPE INGREDIENTS
- 2 cups dry brown rice
- 2 ½ cups chicken stock
- 3 boneless skinless chicken breasts
- 1 red pepper diced
- 1 yellow pepper diced
- ½ yellow onion diced
- 2 -3 ears fresh corn, off the cob or 1 can of corn
- 1-2 jalapenos diced
- 2-3 garlic cloves diced
- Extra virgin olive oil
- Black pepper
- Cumin
- Chili Powder
- Cayenne pepper
- Fajita seasoning
- 1 can black beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 1 large can plus 1 small can green enchilada sauce
- 1 bag shredded mixed cheese
- Sour cream and salsa topping optional
DIRECTIONS
- Boil chicken in a large pot with black pepper, cumin, chili powder, cayenne pepper and fajita seasoning. When chicken is fully cooked, remove from water and let cool.


- Cook brown rice according to package, using chicken stock instead of water.


- While rice is cooking, heat 1-2 turns of EVOO over medium heat and sauté red pepper, yellow pepper, yellow onion, corn, jalapenos and garlic until veggies are soft and there is no more liquid in the pan. (Veggies will lose water in the first stage of cooking). Add seasonings to taste.


- While veggies and rice are cooking, shred the chicken and place in a large mixing bowl. Preheat oven to 400 degrees.


- Mix chicken, black beans, pinto beans, cooked veggies, cooked rice and large can of enchilada sauce.


- Transfer to a greased (cooking spray) 9x13-glass casserole dish. If needed add small can of enchilada sauce. Cover with shredded cheese.


- Bake at 400 degrees for about 20 minutes, until cheese is melted and sauce is bubbling.


- Remove from oven and let stand 10 -15 minutes. Serve with salsa and/or sour cream.


Date Added: 08/31/2009
Spotlight Recipe Review See all 6 reviews »

Rating: 4
by: Fred Reviewed: 06/07/2010
Fine-tuning
I liked the idea of using enchilada sauce to add flavor and moisture during the baking. The cooking of chicken in spices and water was seat-of-the-pants as no amounts were mentioned. I cut the chicken breasts into large pieces and used 1t of each spice in just enough water to cover the chicken. The flavor didn't transfer to the chicken appreciably. I think I'd use a rub and grill the chicken and shred it next time. I didn't know how many ounces a large and small can of sauce contain.
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