Santa Fe Chicken and Rice

Santa Fe Chicken and Rice no need to wait for an invite to a party to enjoy a winning recipe the whole family will love. It brings together all your favorite Mexican flavors of tacos, and salsa with a side of rice all in one easy-to-make casserole. Perfect for any busy night and the dish tastes even better the second night. I had intended this to be a dinner item but when my husband noticed a new bag of chips he thought it should be an appetizer. He gave the dish a whole new meaning.  

Cook's Notes: You may have to add chicken broth to reheat the next day as rice absorbs the liquid. Prep ingredients ahead for easier assembly. I used a rotisserie chicken as a time saver as well as this packet of instant rice. Adding sliced black olives is another option and brown rice would be a healthy option. The recipe serves 6.  

 

Ingredients:

• 1 package of Spanish-style rice 
• 1 tablespoon olive oil
• 3/4 cup diced sweet onions
• 3/4 cup diced red and green mini bell peppers
• 2 cups of cooked chicken, shredded or diced
• 1 cup frozen Mexicorn (no need to thaw)
• 1 cup black beans, drained and rinsed
• 2-3 tablespoons green chiles, drained and patted dry 
• 1 cup mild or medium salsa
• 1-10 oz. can diced Mexican Style Tomatoes (Rotel)
• 2 cups (low fat) jalapeno, Monterey Jack cheese, Pepper Jack cheese, or Mexican 4 Blend Cheeses, divided
• Optional toppings diced black olives and crushed tortilla chips

Directions:

• Grease a 2 qt. baking dish and preheat oven to 350 degrees.
• Microwave rice according to packet directions.
• Heat oil and saute onions and peppers for about 4 minutes.
• Add cooked chicken, rice, onions, peppers, green chiles, corn, beans, salsa, tomatoes, and 1 cup of cheese in a large bowl.
• Mix well and place in a greased baking dish. Sprinkle the rest of the cheese adding olives on top.
• Bake uncovered for 30 minutes.
  
  and don't forget your favorite