Mexican

Mexicali Chicken and Rice Casserole is for Dinner.

Mexicali Chicken and Rice Casserole takes 20 minutes to prepare.

Mexicali Chicken and Rice Casserole takes 60 minutes to cook.

Mexicali Chicken and Rice Casserole makes 6 servings.

The ingredients for Mexicali Chicken and Rice Casserole are:

1 tbsp olive oil
1 medium onion, chopped (~ 1 cup)
1/2 green pepper, chopped (~ 1/2 cup)
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (14.5 oz) can chicken broth
~1 cup corn (frozen or canned)
~1 cup peas (frozen or canned)
3/4 cup uncooked white rice
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper

2.5 tbsp flour
1 tsp garlic salt or powder
1/2 tsp cumin powder
1/2 tsp curry powder
1/2 to 1 tsp seasoned salt
1 lb boneless, skinless chicken

Here is how you make Mexicali Chicken and Rice Casserole:

Heat oven to 375F. Heat oil in saucepan on medium heat. Add onions, bell peppers, and garlic ; saute until tender. Add tomatoes, broth, corn, rice, chili powder, salt, & pepper; mix well. Pour into ungreased 13 x 9 inch baking dishIn Ziploc bag, combine flour, garlic salt, curry powder, cumin powder, and seasoned salt; shake to mix. Add chicken; shake to coat evenly. Place chicken over rice mixture; press lightly into rice. Cover tightly with foil.Bake at 375F for about 1 hour (less if using chicken tender sized pieces) until chicken is fork tender and rice is tender. Remove foil; bake an additional 10-15 minutes or until chicken is browned.Serving Size: makes approximately 6 (1.5 cup) servingsNumber of Servings: 6Recipe submitted by SparkPeople user KHAMELEON1.

The nutritional information for Mexicali Chicken and Rice Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 202.9

• Total Fat: 4.0 g
• Cholesterol: 44.8 mg
• Sodium: 761.4 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 2.9 g
• Protein: 21.3 g

Mexicali Chicken and Rice Casserole is Mexican cuisine.

The dietary needs meet for Mexicali Chicken and Rice Casserole is Low Fat