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Mexican rice casserole

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Ingredients for 3 servings:

  • 230 g basmati rice, raw
  • 250 g kidney beans
  • 220 g corn
  • 3 chicken breasts
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 2 tsp salt
  • 2 tsp oregano
  • 480 ml tomato sauce
  • 250 ml chicken broth
  • 90 g cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 1 hour 50 minutes

Rinse the rice and place it in a casserole dish with the beans and corn. Add cayenne pepper, black pepper, salt, and oregano. Then pour in the tomato sauce and chicken broth and stir gently. Place the chicken breast fillets on top and season with salt and pepper. Cover the casserole dish with aluminum foil. Cook everything in a preheated oven at 175°C (350°F) for 90 minutes. After this time, remove the foil and spread the cheese over the chicken breast fillets. Return the dish to the oven until the cheese has melted.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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