Cheesy Mexican rice and chicken casserole
Introducing cheesy Mexican rice and chicken casserole! Unlike most Mexican restaurant food, this homemade recipe is healthy and fitness perfectly into macros for a fat-burning or muscle-building diet. Recipe from Tom Venuto's Burn the Fat, Feed the Muscle Blog (www.BurnTheFatBlog.com)
Servings: 5
Calories: 417kcal
Equipment
Ingredients
- 680 g boneless skinless chicken breast (24oz)
- 1 cup long grain white rice (dry/uncooked)
- 2 tsp olive oil
- 3 cloves fresh garlic, finely minced (about 1 Tbsp)
- 160 g chopped onion (about 1 cup)
- 1 large red bell pepper (164g)
- 1 cup corn, frozen (136g)
- 1-1.5 tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- 2 cups reduced sodium chicken broth
- 1 can diced tomatoes (15.5 oz)
- 1 small can diced green chiles, mild 4 oz
- 1/2 cup low-fat Mexican cheese or cheddar jack, shredded
- 2 Tbsp fresh chopped cilantro (for garnish and or stir into rice)
Instructions
- Chop onion, chop bell pepper, mince garlic, cut chicken into bite size pieces or small strips.
- Add 2 tsp olive oil to dutch oven or pot over med-high heat.
- Saute onion until it begins to soften, about 3 min.
- Add chicken, cook 4-5 minutes or until no longer pink.
- Add garlic, chili powder, cumin, oregano, salt, pepper, and stir.
- Add uncooked rice, chicken broth, diced tomatoes and green chilies and stir.
- Bring to a boil. Cover and reduce heat to medium-low. Simmer about 20 minutes or until most of liquid has been absorbed and rice is cooked.
- Sprinkle cheese on top. Optional :Pre heat oven to 375. Sprinkle cheese on top and bake in oven for 6 to 10 minutes or until cheese is melted and gooey.
- Optional: garnish with fresh shopped cilantro and or stir into rice
Nutrition
Calories: 417kcal | Carbohydrates: 45.8g | Protein: 38.6g | Fat: 8.3g