Mexicali chicken and rice casserole

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
1 cup Onions; chopped
½ cup Green pepper; chopped
1 Clove garlic; minced
15 ounces Light red kidney beans; drained (can)
14 ounces Whole tomatoes; undrained, cut-up (can)
1¾ cup Chicken broth
4½ ounce Diced green chilies; undrained (can)
2 cups Frozen whole kernel corn
¾ cup Long-grain rice; uncooked
1 teaspoon Chili powder
½ teaspoon Salt, pepper
2 tablespoons Flour
1 teaspoon Garlic salt
3 teaspoons Paprika
1½ kilograms Frying chicken; skinless, cut up

Directions

1. In dutch oven or large saucepan over med-high, heat oil. Add onions, pepper and cook and stir until tender. Add garlic and cook for 1 min. Add beans through salt and pepper and mix well. Pour into 13"x9" baking dish.

2. In plastic bag, combine flour, garlic salt and paprika. Add chicken and shake to coat. Place chicken pieces over rice mixture and press lightly into rice.

3. Cover tightly with foil and bake at 375F for 60-75 mins until tender and cooked through. Remove foil, bake 15 more mins until browned.

Directions (not ingredients) very slightly modified to avoid burning of garlic.

Var: replace kidney beans with black beans, pigeon, cannellini beans or even garbanzos.

Per serving:

330 calories, 8g fat (22% CFF) 2 g sat.fat, 55mg chol

900 mg sodium

Contributor: "Best Chicken Cookbook" Pillsbury Preparation Time: 01:50 Posted to Digest eat-lf.v097.n302 by Cathleen <catht@...> on Nov 28, 1997

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