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Mexican chicken casserole

updated

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Ingredients for 3 servings:

  • 3 chicken breasts
  • 1 can kidney beans (265 g)
  • 1 can of corn (285 g)
  • 230 g basmati rice
  • 660 ml tomato sauce
  • 250 ml chicken broth
  • 1 tsp, heaped cayenne pepper
  • 1 tbsp oregano
  • e.g. salt and pepper
  • 100 g Emmental cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

without pre-cooking

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Combine the washed rice with the beans and corn. Transfer everything to a casserole dish. Mix with the spices, chicken broth, and tomato sauce. Season with salt and pepper. Add the chicken breasts to the mixture. Cover and cook in the oven for 1 hour. Remove the cover and sprinkle with cheese. Return to the oven for another 30 minutes.

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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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