Monday, April 13, 2015

Tex-Mex Chicken and Rice Skillet Casserole

Celebrate the warmth of the season with an easy skillet southwestern meal so you have more time to enjoy the sunshine.
Tex-Mex Chicken and Rice Skillet Casserole is sure to be a family favorite. 

Cook's notes: Use a deli chicken rotisserie as a time saver. Recipe inspired by and serves 6. 
  • 3 cups cooked chicken 
  • 3 cups cooked  basmati whole grain brown rice, brown rice, white rice or a box of Spanish rice ( follow the directions on the box)  
  • 1-1/2 TB. olive oil
  • 2 garlic cloves, minced
  • 1 cup onion, diced
  • 1 cup sweet mini red and yellow sweet peppers, diced 
  • 1 cup steam fresh canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  •  3/4 cup mild enchilada sauce
  • 1/2 cup mild green enchilada sauce 
  • 1 can (10 oz.) mild Rotel diced tomatoes with chiles 
  • 1/2 tsp. chili powder
  • 1/4 tsp. cumin 
  •  1/4 tsp. oregano
  • 1-1/2 cups shredded Mexican blend cheese
  • optional 2 TB. chopped fresh cilantro leaves
  • optional 1-1/2 cups crushed corn chips  
  • Heat olive oil in a large deep skillet over medium high heat. Add onion, garlic, and bell peppers. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in cooked rice, cooked chicken, tomatoes, corn, black beans, enchilada sauces, chili powder, cumin, oregano and 1 cup of cheese. Mix well. 
  • Heat covered on low heat 25 minutes. Stir a few times. Add in last 1/2 cup cheese mix and cook 2 minutes more.
  • Remove from heat. Serve immediately. Garnish with cilantro and crushed chips.
Spring Is
by Bobbi Katz
Spring is when
the morning sputters like
so fast you can hardly keep up with them
spring is when
your scrambled eggs
and turn into a million daffodils
trembling in the sunshine.

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