Mexican chicken casserole
Ingredients
- 1 cup white rice
- 1 tbsp olive oil
- 1 brown onion - diced
- 2 chicken breasts - diced
- 2 cloves garlic - crushed
- 2 tsp ground cumin
- 1 tsp paprika
- 1 pkt taco seasoning
- 1 red capsicum - diced
- 1 yellow capsicum - diced
- 1 zucchini - diced
- 400 g tin crushed tomatoes
- 400 g tin black beans - drained
- 420 g tin corn kernels - drained
- 200 g sour cream
- 1 ½ cups grated tasty cheese
Instructions
- Preheat oven to 180C.
- Place rice in a small saucepan with 1 cup water. Bring to the boil, then reduce heat, cover with a lid and simmer for 5 minutes until all of the water has been absorbed. The rice will still be a little hard.
- Heat oil in a large frypan and cook onion for 3 minutes until just starting to soften. Add chicken and garlic and cook, stirring, for 3 minutes. Add cumin, paprika and taco seasoning as well as plenty of salt and pepper, and stir well. Remove from heat and stir through vegetables and tinned items. Don’t add any extra liquid.
- Place par-cooked rice in the base of a large casserole dish. Top with chicken and vegetable mixture. Dollop over sour cream and sprinkle with grated cheese. Bake for 30 minutes until cheese is melted and golden.
Notes
You can use pre cooked rice in a packet
