Spicy Chili-Chicken Rice
Prep time:
Cook time:
Total time:
Serves: 6
Leftover chicken or turkey bakes together with rice, corn, tomato sauce and cheese and is served over shredded lettuce with a variety of colorful and crunchy toppings. Check out this recipe from Del Monte: Spicy Chili-Chicken Rice Recipe
Ingredients
- 1 TBSP. BUTTER
- 1 MEDIUM ONION, CHOPPED
- 1 FRESH SERRANO CHILI, SEEDED AND FINELY CHOPPED
- 3 CUPS COOKED BROWN OR WHITE RICE
- 1½ CUPS COOKED CHICKEN BREAST [OR COOKED TURKEY BREAST], CHOPPED
- 1 CAN (15.25OZ.) DEL MONTE® FIESTA® CORN, DRAINED
- 2 CANS (8OZ.EA.) DEL MONTE® TOMATO SAUCE
- 2 TSPS. CHILI POWDER
- ¼ TSP. CAYENNE PEPPER
- ½ CUP SHREDDED MONTEREY JACK CHEESE [OR CHEDDAR CHEESE]
- 6 CUPS SHREDDED ICEBERG LETTUCE
- 1 GREEN BELL PEPPER, CHOPPED
- 1 AVOCADO, CHOPPED
- ⅔ CUP BITE-SIZED STRIPS JICAMA
- LIME WEDGES, OPTIONAL
- DEL MONTE® WHOLE KERNEL FIESTA CORN® WITH RED & GREEN PEPPERS
Instructions
- PREHEAT OVEN TO 350°F. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. ADD ONION AND CHILI PEPPER. COOK AND STIR 4 TO 5 MINUTES OR UNTIL TENDER.
- COMBINE ONION MIXTURE, RICE, CHICKEN, CORN, TOMATO SAUCE, CHILI POWDER AND CAYENNE PEPPER IN A LARGE BOWL.
- TRANSFER TO A GREASED 2-QT. BAKING DISH. COVER AND BAKE 40 MINUTES. SPRINKLE WITH CHEESE. BAKE, UNCOVERED, 5 MINUTES MORE OR UNTIL CHEESE IS MELTED. LET STAND 10 MINUTES BEFORE SERVING.
- SERVE RICE MIXTURE OVER LETTUCE WITH BELL PEPPER, AVOCADO, JICAMA AND LIME WEDGES, IF DESIRED.
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