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Festive Mexican Chicken Rice Casserole Recipe
Chicken and rice is a classic combination, with the two ingredients making for a dynamic duo in a variety of dishes in different cuisines all over the world. Chicken and rice casseroles are particularly popular, with variations making an appearance in Asian, African, European, and the cuisines of the Americas. In Mexico, chicken and rice is also a popular pair; this Mexican chicken-rice casserole recipe takes inspiration from the Mexican classic arroz con pollo as well as the casserole familiar to Americans.
Chicken and rice are both budget ingredients, yet this simple pairing is elevated to a mouthwatering treat with the addition of onion, garlic, cheese, salsa and more. This Mexican chicken rice casserole is a comforting dish, which is ideal for cool fall or winter evenings or whenever you fancy something that will warm you up and soothe you.
Do not overcook the rice in the pan, else it will go mushy in the finished Mexican chicken rice casserole. This is a layered casserole so not only does it look great but the layers melt into one another as it cooks and it means you get a taste of all the ingredients in every forkful of this delicious chicken and rice casserole.
Mexican Chicken Rice Casserole
Ingredients -
1 ½ cup long grain white rice
4 skinless, boneless chicken breasts, cooked and shredded
1 medium yellow onion, diced
2 cloves garlic, minced
1-2 Serrano peppers, minced (optional)
2 cans cream of mushroom soup
1 cup chicken broth, vegetable broth, or water
1 cup salsa
½ cup sharp cheddar and ½ cup Monterey Jack cheese, shredded
Preparation:
Begin by parboiling the rice; boil for 10-12 minutes, until about half cooked.
Remove from heat and allow rice to cool briefly.
Preheat oven to 350 degrees and oil a 9x 13 baking dish.
Mix the soup, salsa, broth, onions, and peppers.
Layer ½ of the rice on the bottom of the dish, followed by half of the chicken, then half of the soup and salsa mix, then ½ the cheese.
Repeat to make a second set of layers and bake covered for 35 minutes.
Uncover and transfer to the broiler for 3-5 minutes, or until the cheese bubbles and begins to brown.
Remove from heat and allow to cool briefly before serving.
(Serves 4)
