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| Recipe Name |
Mexican Rice Casserole |
| Category |
Poultry |
| Origin |
Kristi Howard |
| Ingredients |
4 skinless boneless chicken breast
2 cups rice
butter
1/4 cup onions
1/2 tsp pepper
2 tbsp chili powder
Cheese grated (mozerella & cheddar)
2 tsp garlic
2 cans rotel (drained)
1 can stewed tomato (drained)
1/2 tsp salt
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| Instructions |
Cook chucken breast and cut into small cubes; Cook rice as directed
In large saucepan, combine rotel, stewed tomatoes, chicken, garlic, onions, chili powder, salt, & pepper
Let it simmer and thicken up; In casserole dish, butter bottom and pack all rice in bottom
Spoon chicken misture onto of rice; Sprinkle grated cheese on top
Back at 350 degrees for 10 minutes or until cheese melts
Serve with garlic bread and salad
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