Healthy Tex-Mex Chicken And Rice Casserole
It's casserole time! And today I'm serving it up Tex-Mex style! This healthy Tex-Mex chicken and rice casserole is a fun and tasty meal for any day of the week. I'm seasoning the rice with an array of spices (basil, chili powder, cumin, and black pepper) before tossing it with chicken, colorful bell peppers, and tomatoes in a casserole dish.
Servings 6
Calories 179kcal
Ingredients
- 2 cups rice follow package instructions for 8-9 servings
- 4 cups gluten free chicken broth divided
- 2 tablespoons butter
- 2 pounds chicken breast cut into bite-size pieces
- salt to taste
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1/2 cup onion diced
- 2 tomatoes seeded and chopped
- 1 pound of bell peppers chopped
- 1 teaspoon basil
- 1 1/2 teaspoons chili powder
- 1/8 teaspoon cumin
- 1/8 teaspoon pepper
- 1 cup aged cheddar cheese grated
Instructions
- Cook rice:Combine rice, 3 cups of the chicken broth and butter in a pot and bring to a boil. Cover and simmer for 15 minutes. Remove from the heat with the lid on and let the rice steam for 10 more minutes. Uncover and fluff with a fork.2 cups rice, 2 tablespoons butter
- Cook Chicken:While the rice is cooking, heat the remaining 1 cup of the chicken broth in a pot. Season bite size pieces of chicken with salt. Simmer in chicken stock for ten minutes.2 pounds chicken breast, salt to taste
- Remove chicken with a slotted spoon to a dish and set aside.
- Preheat oven to 425℉
- Saute onion: Add oil to a skillet. Sauté onion until tender, about 4-5 minutes.1 tablespoon extra-virgin olive oil, 1/2 cup onion
- Combine: Stir onion into cooked rice.
- Season rice mixture with basil, chili powder, cumin, and pepper. Stir.1 teaspoon basil, 1 1/2 teaspoons chili powder, 1/8 teaspoon cumin, 1/8 teaspoon pepper
- Transfer rice mixture to your baking dish.
- Stir in cooked chicken, bell peppers, and tomatoes.1 pound of bell peppers, 2 tomatoes
- Bake: Cover and bake for 20 minutes.
- Top with grated cheddar cheese.1 cup aged cheddar cheese
- Serve with gluten free salsa.
Notes
- Can I use pre-cooked chicken in the casserole? Yes, if you have leftover chicken in the fridge or rotisserie chicken just cut it up into bite-size pieces for a time-saving option. What type of rice is best for chicken and rice casserole? Long-grain rice, such as basmati or jasmine, works well in chicken and rice casserole recipes. Brown rice will work, but typically requires more time and liquid. What are some variations of chicken and rice casserole? Variations include adding your preferred vegetables, trying different cheeses, or using other spices to customize the flavor. Can I make chicken and rice casserole ahead of time? Yes, assemble the casserole and refrigerate it before baking. Adjust the baking time as needed. How do I store chicken and rice casserole leftovers? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can I freeze chicken and rice casserole? Yes, you can freeze chicken and rice casserole for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Calories: 179kcal
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