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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
For The Love Of Food Blog