MM: Mexican-Style Chicken and Rice Casserole
---------- Recipe via Meal-Master (tm) v8.05
Title: Mexican-Style Chicken and Rice Casserole
Categories: Casseroles, Chicken, Rice, Vegetables, Low-fat
Yield: 8 Servings
1 tb Vegetable or olive oil
1 lg Onion; chop
1 sm Green bell pepper; core,
-seed, chop
1 Garlic clove; mince
15 1/2 oz Can red kidney beans; drain
14 1/2 oz Can whole tomatoes w/juice;
-rough chop
14 1/2 oz Can chicken broth
4 oz Can mild diced green chilies
-w/juice
2 c Frozen corn kernels
3/4 c Long-grained white rice
1 ts Chili powder
Salt and pepper
2 tb All-purpose flour
1 ts Garlic salt
2 ts Paprika
3 lb Frying chicken; 8 pcs, skin
-removed if desired
Preheat oven to 375~. Heat oil in a large pot or Dutch
oven over medium-high heat. Add onion, bell pepper and
garlic; cook and stir until vegetables are softened.
Add beans, tomatoes, broth, chilies, corn, rice, chili
powder, salt and pepper; stir to blend. Pour into a
13x9 baking dish. In a 1-gallon plastic bag, combine
flour, garlic salt and paprika; shake to mix. Add
chicken pieces; shake to coat. Place chicken in a
single layer on top of rice; press lightly into rice.
Cover tightly with aluminum foil. Bake in preheated
oven for 1 hour and 15 minutes or until chicken is
fork tender, juices run clear, rice is tender and
liquid is absorbed. Remove foil; bake an additional 15
minutes to brown chicken. w/o skin: 427 cal; 10.4 gr
fat; 22% fat. Source: Casseroles, Soups and Stews from
Classic Pillsbury Cookbooks. The Orange County
Register. MM Waldine Van Geffen [email protected].
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