Give leftover chicken new life with this easy-to-make Mexican Rice Casserole. Start with Zatarain’s Black Beans and Rice and mix in chicken, corn, salsa and cilantro. Top with cheddar cheese and tortilla chips – all the ingredients your family loves.
15m
PREP TIME
45m
COOK TIME
378
CALORIES
11
INGREDIENTS
Servings: 6 (1 cup)
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/2 teaspoon minced garlic
- 2 3/4 cups water
- 1 package Zatarain's® Black Beans & Rice Dinner Mix
- 2 cups shredded cooked chicken
- 1/2 cup frozen corn, thawed
- 1/2 cup salsa
- 2 tablespoons chopped cilantro
- 1 cup shredded Cheddar cheese
- 1 cup broken tortilla chips
INSTRUCTIONS
- 1 Heat oil in large saucepan on medium-high heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add water; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes
- 2 Preheat oven to 400°F. Add chicken, corn, salsa and cilantro to rice mixture; mix well. Spoon into 2-quart baking dish. Cover with foil
- 3 Bake 10 minutes. Remove foil. Sprinkle evenly with cheese and chips. Bake 5 minutes longer or until cheese is melted
