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Mexican flavors will make this chicken casserole a family favorite.
Ingredients
- 1 ½ cups cooked rice, preferably brown
- 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
- 2 (14.5 ounce) cans no-salt-added tomatoes, diced or crushed
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1 cup frozen yellow corn kernels
- 1 cup chopped red bell pepper
- 1 cup chopped poblano pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 4 garlic cloves, crushed
- 1 cup shredded reduced-fat Monterey Jack cheese
- ¼ cup jalapeno pepper slices (Optional)
Directions
Step 1
Gather all ingredients.
Step 2
Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken.
Step 3
In a bowl combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken.
Step 4
Top with cheese and optional jalape?o.
Step 5
Bake for 45 minutes.
Tips
Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 325 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 16% |
| Cholesterol57mg | 19% |
| Sodium356mg | 15% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber8g | 28% |
| Total Sugars6g | |
| Protein28g | |
| Vitamin C64mg | 321% |
| Calcium171mg | 13% |
| Iron4mg | 23% |
| Potassium666mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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