Mexican Rice Casserole Recipe

Name: Mexican Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup diced onion; 1/2 teaspoon minced garlic; 2 3/4 cups water; 1 package ZATARAIN'S(R) Black Beans and Rice; 2 cups shredded cooked chicken; 1/2 cup frozen corn, thawed; 1/2 cup salsa; 2 tablespoons chopped cilantro; 1 cup shredded Cheddar cheese; 1 cup broken tortilla chips

Servings: persons

1 tablespoon olive oil
1 cup diced onion
1/2 teaspoon minced garlic
2 3/4 cups water
1 package ZATARAIN'S(R) Black Beans and Rice
2 cups shredded cooked chicken
1/2 cup frozen corn, thawed
1/2 cup salsa
2 tablespoons chopped cilantro
1 cup shredded Cheddar cheese
1 cup broken tortilla chips

1
Heat oil in large saucepan on medium-high heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add water; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
2
Preheat oven to 400u00b0F. Add chicken, corn, salsa and cilantro to rice mixture; mix well. Spoon into 2-quart baking dish. Cover with foil.
3
Bake 10 minutes. Remove foil. Sprinkle evenly with cheese and chips. Bake 5 minutes longer or until cheese is melted.

463

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 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup diced onion, 1/2 teaspoon minced garlic, 2 3/4 cups water, and more.

Yes, Mexican Rice 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 Rice Casserole

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