For the Love of Food

Tex-Mex Chicken and Rice Casserole

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It’s a busy month already y’all and back to school is right around the corner. I am already planning my fast and easy weeknight meals and casseroles are at the top of my list! Nothing is easier than mixing everything up together and pouring it in a baking dish to bake up for dinner, right? This Tex-Mex Chicken and Rice Casserole is as easy as that and a hit with my whole family! 
I used my new Hamilton Beach Rice & Hot Cereal Cooker to make most of this hearty meal and added cooked chicken and cheese before popping it in the oven for a few minutes before serving. I love how fluffy the rice was and you can customize the heat by adding peppers or spicy salsa. We kept it mild for my kiddos and they loved it!
Learn about the new Hamilton Beach Rice & Hot Cereal Cooker.
 
First off, this isn’t just a plain ol’ rice cooker! I love that it can cook any grain or hot cereal effortlessly but it also steams fresh veggies, seafood and poultry and cook beans and soup! Yes, that means this awesome gadget can cook a complete meal at one time! I am most excited about making steamed shrimp and corn on the cob in the steamer basket in my rice cooker this weekend!  
 This 4-20 cup rice cooker is perfect for feeding the whole family. I am looking forward to using this bad boy for the upcoming holidays for my casseroles and side dishes.
Check it out on Amazon here.

Print Recipe

Tex-Mex Chicken and Rice Casserole

Makes 8-10 servings

Ingredients

  • 3 cups water
  • 3 cups white long grain rice
  • 4 ears corn cut from the cob
  • 16 oz jar salsa
  • 4 tbsp cilantro chopped {plus more for garnish}
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp chili powder
  • 2 cups shredded Mexican blend cheese
  • 2 cooked chicken breasts shredded {about 4 cups}
  • 1 jalapeno pepper diced {optional}

Instructions

  • Add first 9 ingredients to the cooking pot of the rice cooker.
  • Stir and cover.
  • Cook at WHITE RICE setting {45 minutes}.
  • Preheat oven to 350 degrees.
  • When it is done cooking, pour into a 9X13 baking dish.
  • Add chicken and 1/2 the cheese and stir to combine.
  • Top with remaining cheese and bake in the oven for 15 minutes, until cheese is melted.
  • Remove from oven and sprinkle on additional chopped cilantro.
  • Serve warm and enjoy!

Notes

Adapted from Hamilton Beach
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

 

 

You can use whatever seasonings you like but I went with Tex-Mex favorites- 
garlic, onion, cumin, and chile. 
You need equal parts rice and water. I used 3 cups of each.
Pour white rice in your cooking pot along with water and seasonings. 
Now add a whole jar of your favorite salsa.
 If you want more heat add some diced jalapeno too!
I use fresh, sweet corn all summer long in recipes.
 It is delicious in this hearty rice dish. Add 4 cobs worth to the pot.
Now add a couple tablespoons chopped cilantro.
Mix it all together and cover.
Cook on the WHITE RICE setting which is 45 minutes long.
When it’s done fluff with a fork and pour into a baking dish. 
I mixed in 3-4 cups chopped cooked rotisserie chicken. 
Add mixed in 1 cup of cheese. 
Top with an additional cup of cheese then bake at 350 for 15 minutes.
Once the casserole is warmed through and the cheese is melted, remove from oven. 
Top with more chopped cilantro and serve. My kiddos like to add sour cream too.
 
Love this easy peasy dinner made with my new favorite kitchen gadget: the Hamilton Beach Rice & Hot Cereal Cooker ! Enter to win one below!
I received this product for free from Hamilton Beach  in exchange for an honest review on my blog. 
The opinions posted are my own. 

 

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