Mexicali chicken & rice casserole

Yield: 8 servings

Measure Ingredient
1 tablespoon Oil
1 cup Onion, chopped
½ cup Bell pepper, chopped
2 Garlic cloves, minced
1 can Pinto, light kidney or Pink beans, drained
1 can Diced green chilis
1 can Tomatoes, undrained
1 can Broth/water
1 cup Green or yellow beans (or more)
¾ cup White or converted rice, uncooked
1 teaspoon Chili powder
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Cumin
2 tablespoons Flour
1 teaspoon Garlic powder
3 teaspoons Paprika
1 teaspoon Chili powder
½ teaspoon Cumin
1 Frying chicken, cut up

Heat oven to 375 degrees F. Heat oil in dutch oven or large saucepan over medium-high heat until hot. Add onions, bell pepper and garlic; cook and stir until vegetables are tender. Add beans, tomatoes, broth/water, chilis, green beans, rice, 1 tsp chili powder, ½ tsp cumin, salt and pepper; stir to combine. Pour mixture into 13x9-inch (3 quart) baking dish.

In 1-gallon plastic bag, combine flour, garlic salt, 1 tsp chili powder, ½ tsp cumin and paprika; shake to mix. Add chicken, shake to coat. Place chicken pieces on rice mixture; press lightly into rice. Cover tightly with foil.

Bake at 375 degrees F. for 1 hour to 1 hour 15 minutes, or until chicken is fork tender and juices run clear, rice is tender, and liquid is absorbed. Remove foil; bake an additional 15 minutes to brown chicken. 8 Servings. Submitted By SALLY HINES On 01-26-95

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