Mexican Chicken and Rice Skillet Casserole Recipe

Name: Mexican Chicken and Rice Skillet Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. olive oil; 1 lb. boneless skinless chicken breasts, cut into small pieces; 1/2 cup diced red onion; 1/2 cup diced bell pepper; 1 clove garlic, minced; 1 can (14.5 oz) petite diced tomatoes, drained; 1 can (15.5 oz.) black beans, drained and rinsed; 1 cup uncooked instant white rice; 1/2 cup corn kernels; 2-1/2 cups chicken stock; 1 tsp. dried oregano leaves; 1 tsp. ground cumin; 1 tsp. chili powder; 1 cup KRAFT Shredded Sharp Cheddar Cheese with a TOUCH OF PHILADELPHIA

Servings: persons

3 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into small pieces
1/2 cup diced red onion
1/2 cup diced bell pepper
1 clove garlic, minced
1 can (14.5 oz) petite diced tomatoes, drained
1 can (15.5 oz.) black beans, drained and rinsed
1 cup uncooked instant white rice
1/2 cup corn kernels
2-1/2 cups chicken stock
1 tsp. dried oregano leaves
1 tsp. ground cumin
1 tsp. chili powder
1 cup KRAFT Shredded Sharp Cheddar Cheese with a TOUCH OF PHILADELPHIA

1
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
2
Add the chicken to the pan and cook until just beginning to brown, around 3-4 minutes.
3
Remove from the pan and set aside.
4
Pour the remaining tablespoon of olive oil into the skillet.
5
Add the onion and bell pepper; season.
6
Cook for 2-3 minutes, stirring frequently, until the onions begin to soften.
7
Add the garlic and cook for 30 seconds more.
8
Add the browned chicken, tomatoes, black beans, rice, corn, chicken stock, oregano, cumin, chili powder, and salt to the skillet, scraping the brown bits from the bottom of the pan.
9
Bring to a simmer, cover, and reduce heat to low.
10
Simmer for 20 minutes.
11
Take the pan off of the heat, remove the lid, and top the casserole with the shredded cheese.
12
Serve when the cheese has melted.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Tbsp. olive oil, 1 lb. boneless skinless chicken breasts, cut into small pieces, 1/2 cup diced red onion, 1/2 cup diced bell pepper, and more.

Yes, Mexican Chicken and Rice Skillet Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken and Rice Skillet Casserole

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