Mexican Rice With Chicken
Recipe: #18441
April 09, 2015
Categories: Side Dishes, Rice, White Rice, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, more
"A tasty recipe this is, I made it and we enjoyed it"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (280.5 g)
- Calories 720.2
- Total Fat - 11.4 g
- Saturated Fat - 5.4 g
- Cholesterol - 59.6 mg
- Sodium - 378.5 mg
- Total Carbohydrate - 129.2 g
- Dietary Fiber - 8.1 g
- Sugars - 32.2 g
- Protein - 26 g
- Calcium - 216.7 mg
- Iron - 4.8 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook the rice with 4 cups of water and 2 tablespoons butter.
Step 2
Preheat oven to 350 F degrees.
Step 3
Mix the two cheeses together.
Step 4
In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add cooked rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
Step 5
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Tips
No special items needed.
0 Reviews
You'll Also Love
