Mexicali chicken & rice casserole
8 servings
Ingredients
| Quantity | 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 | |
Directions
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