This Mexican Chicken and Rice Bake is an easy weeknight recipe made with layers of tender veggies, shredded chicken, beans and spices. Topped with melty cheese for a delicious Mexican-inspired casserole!
1chili pepper(I use Anaheim chili since it's mild), finely diced
1 1/2cupssweet pepperschopped
1 1/2tbspminced fresh garlic
4cupscooked rice
1tbspground cumin
2cupsshredded chicken breast
1/4tspgarlic salt(I use Lawry's Garlic Salt)
1/2tbspDry Ranch Dressing Seasoning
1/2cupsalsa(I used Herdez, mild)
1cancorndrained
1canred kidney beans(or any bean of choice), drained
1/2cupfresh cilantrochopped
1cupshredded cheddar cheese
Instructions
Preheat oven to 350 degrees F.
Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute.
Stir in cooked rice, season with cumin and reduce heat to low. Transfer mixed rice to a 9x13 inch baking dish.
Place chicken breast into a medium skillet over medium heat. Season with Lawry's, ranch seasoning and salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese.
Bake for 25-30 minutes or until cheese is melted. Serve with hot sauce if desired.