Dinner

Mexican Vegetable Chicken Rice Stovetop Casserole is for Dinner.

Mexican Vegetable Chicken Rice Stovetop Casserole takes several minutes to prepare.

Mexican Vegetable Chicken Rice Stovetop Casserole takes several minutes to cook.

Mexican Vegetable Chicken Rice Stovetop Casserole makes 6 servings.

The ingredients for Mexican Vegetable Chicken Rice Stovetop Casserole are:

3 Tbsp canola oil
380 g Boneless, skinless chicken breast (6 tenderloins), half-inch diced
1.5 cups dried brown rice
1.5 Knorr chicken bouillon cubes
3 cups water
1 can Kuner's Southwestern chilli beans w/cumin & cayenne in chili sauce
400 g frozen mixed vegetables
1 can (12 oz) yellow sweet corn with liquid
2 oz. Mrs. Renfro's nacho sliced pickled jalepe?o peppers, chopped
1 jalepe?o and 2 hot red cherry peppers, chopped small
onion powder to taste

Here is how you make Mexican Vegetable Chicken Rice Stovetop Casserole:

Heat oil in large skillet, add diced chicken stir until chicken is cooked through. Add dry rice and saute until rice starts browning. Add water and chicken bouillion, cover and reduce heat to low. Cook for 20 minutes. Add chili beans, canned corn and frozen vegetable. Stir, return cover, and cook for 10 more minutes, stirring occasionally. Add pickled jalepe?s, fresh peppers and onion powder. Cook until rice is tender, adding liquid as needed.Serving Size: Makes 6 generous 1 1/2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user LILACEOUS.

The nutritional information for Mexican Vegetable Chicken Rice Stovetop Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 280.2

• Total Fat: 9.9 g
• Cholesterol: 36.7 mg
• Sodium: 1,107.9 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 6.3 g
• Protein: 21.3 g