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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