Mexican Chicken and Rice Casserole

Tags: dinner - mexican - chicken - GF - GF dinner - GF mexican - GF chicken
Active Time: 30 minutes
Passive Time: 1 hour
Serves: 6 - 8

Easy to pull together rice casserole with Mexican notes

• Rice: 1 cup

• Chicken breast: 1 lb
• Lemon juice: 2 tbsp
• Garlic: 4 cloves, minced
• Oregano: 2 tsp
• Chile powder: 1 tbsp
• Salt: 1 tbsp + more to taste
• Pepper: 1/2 tbsp

• Vegetable oil: 2 tbsp
• Onion: 1, diced

• Frozen corn: 1 cup
• Pink beans: 1 can

• Sazon seasoning: 3 packages
• Chipotles in adobo: 1 can

• Mexican cheese: 1 cup

• Optional toppings: canned pickled jalapenos, sliced avocado, sour cream

• optional toppings are great! see ingredients list for ideas or add whatever sounds good

1. Add the chicken breasts, lemon juice, minced garlic, oregano, chile powder, 1 tbsp salt, and pepper to a ziploc bag and let marinate in fridge for about 30 minutes
2. While chicken is marinating, cook rice (boil 2 cups water, rinse rice and add to pot with some salt, cook for about 12-14 minutes until rice has absorbed all the water) and set aside
3. Preheat oven to 400F
4. Cut chicken breasts into bite size pieces. Add oil to a saute pan and cook onion until soft. Add chicken and cook until chicken is cooked through. Add corn and pink beans and keep cooking until corn is warmed. Add rice and mix well
5. Add sazon seasoning and 1 tbsp of the sauce from the chipotles in adobo as well as 2-3 chipotles, finely minced. Mix well
6. Add Mexican cheese and mix well
7. Put into casserole dish and bake for 25-30 minutes
8. Serve with toppings and enjoy