MEXICAN CHICKEN AND RICE CASSEROLE
This Mexican chicken and rice casserole comprises tender brown rice, tender diced chicken breast, and colourful bell peppers so that you can have this wholesome meal full of fibre and protein. Tossed in salsa and seasoned with cumin, salt and pepper, the casserole is baked until frothy and topped with melting cheese for delicious and rewarding bites. It brings Mexican flavours to the simplest ingredients for meal prep, a quick family dinner, or a healthy lunch, the outcome being a warm, filling casserole with just the right amount of spice for all ages.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mexican, Fusion
PREPARATION / TECHNIQUES
Bake, One-Pot Wonders, Prepared in Advance
OCCASION / HOLIDAY
Family Dinner, Cinco De Mayo, Weeknight Meal, Casual Gathering
SPECIAL CONSIDERATION / DIETARY CONCERNS
High Protein, Gluten-Free, Kid-Friendly, Low Fat
DISH TYPE
Casserole, Main Course, Comfort Food
INGREDIENTS
- 50g brown rice, cooked
- 100g cooked chicken breast, diced
- 1/4 red bell pepper, diced
- 2 tbsp salsa
- 1 tbsp shredded cheese
- 1/4 tsp cumin
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 240
- Protein: 20g
- Fat: 5g
- Carbohydrates: 26g
- Fibre: 3g
- Sodium: 250mg
- Sugars: 2g
PREPARATION OF MEXICAN CHICKEN AND RICE CASSEROLE
- Preheat the Oven: Heat your oven to 180°C or 350°F. Grease the small-sized baking dish with oil and lightly grease it so it won’t stick.
- Combine ingredients: Brown rice, cooked diced chicken, bell pepper, salsa, cumin, salt and pepper mixed in a medium-sized bowl. Stir this all together so everything is well coated with spices and salsa.
- Assemble the Casserole: Pour this mixture evenly into a prepared baking dish and top with shredded cheese distributed evenly for that gooey, melted finish.
- Bake the Casserole: In a baking dish, place it in the oven for 15 to 20 minutes or until it is bubbly at the edges and the cheese is well melted and golden brown.
- Serve: Remove from the oven. Let cool for a few minutes. Serve warm. If needed, serve when still warm and garnished with fresh herbs like cilantro or green onions.
PREP TIME
10 minutes
COOKING TIME
15-20 minutes
TIPS
- For a milder taste, use mild salsa; for a spicier kick, go for medium or hot salsa.
- Dice the bell pepper because nothing will be tough as everything gets cooked through within the casserole.
- Add lime juice before baking, enhancing the flavour with a fresh, zesty taste.
VARIATIONS
- Replace the chicken with black beans to make it vegetarian.
- Add diced jalapeños or green chiles to make it a much hotter version.
- Add some corn or black beans for a texture and a southwestern twist.
PREPPING AND STORAGE
- Fridge: Pack leftovers into airtight containers and keep them in the refrigerator for 3 days. Heat through in the oven or microwave.
- Freezing: Refrigerate the unbaked casserole well-wrapped for up to 2 months and bake as directed on defrosting overnight in the refrigerator