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RECIPE
15 INGREDIENTS11 STEPS1HR

Chicken Rice Casserole

4.4
5 Ratings

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This chicken rice casserole is made with brown rice and is very easy and quick to make. You will spend more time waiting for it to cook than getting it together.
1HR
Total Time

The Frugal Chef

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Ingredients

US / METRIC
Servings:
8
Serves 8
1/2 tsp
1/2 tsp
Garlic Powder
1/2 tsp
1/2 tsp
Ground Cumin , ground
2 cups
Brown Rice , cooked
2 Tbsp
Bell Peppers , finely chopped
2 Tbsp
Fresh Cilantro , chopped
3/4 cup
Frozen Corn , thawed
1/2 cup
Canned Black Beans
1 cup
Salsa
1 cup
Shredded Cheese
to taste
to taste
Salsa

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Nutrition Per Serving

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CALORIES
129
FAT
4.4 g
PROTEIN
7.3 g
CARBS
16.5 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Cut the Boneless, Skinless Chicken Breast (1) into cubes.
Step 3
Mix the chicken cubes with Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Ground Cumin (1/2 teaspoon) and Paprika (1/2 teaspoon) and set aside.
Step 4
Finely chop the Bell Pepper (2 tablespoon).
Step 5
Chop the Fresh Cilantro (2 tablespoon).
Step 6
In a large bowl, add in the Brown Rice (2 cup). Mix in Frozen Corn (3/4 cup), finely chopped bell pepper, Canned Black Beans (1/2 cup), chopped cilantro, chicken cubes and Salsa (1 cup).
Step 7
Arrange half of the rice mixture into a casserole dish.
Step 8
Top with half of the Shredded Cheese (1/2 cup).
Step 9
Repeat with the rest of the rice mixture and top with the rest of the Shredded Cheese (1/2 cup).
Step 10
Bake for 40 minutes, covered.
Step 11
Serve with some Sour Cream (to taste) and Salsa (to taste).

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Nutrition Per Serving
Calories
129
% Daily Value*
Fat
4.4 g
6%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
15.1 mg
5%
Carbohydrates
16.5 g
6%
Fiber
2.8 g
10%
Sugars
2.0 g
--
Protein
7.3 g
15%
Sodium
496.6 mg
22%
Vitamin D
--
--
Calcium
101.3 mg
8%
Iron
0.8 mg
4%
Potassium
199.1 mg
4%
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