Photo by Fernanda Alvarez A perfect and delicious dish made with leftovers!
Did you end up with tons of cooked white rice in your fridge? Give it a twist and turn it into a flavor-loaded green chile and rice casserole by adding just a few ingredients. It's perfect with rotisserie chicken, but you can also prepare it without the chicken. You can serve this as a main dish for lunch or dinner and top it with chorizo or bacon to add a crunchy kick to it.
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 green bell pepper chopped
- 3/4 cup milk
- 2 eggs
- 4 jalapeño chiles seeded and deveined
- 1 pound rotisserie chicken shredded
- 2 teaspoon cumin
- salt to taste
- black pepper to taste
- 2 cups mozzarella cheese shredded
- 4 cups white rice cooked
Directions
- Preheat oven to 350ºF. Rub olive oil on the sides and bottom of a squared glass oven-safe dish and set aside.
- In a large pan over medium-high heat, sautee onions, cilantro and bell peppers with olive oil until they begin to brown. Set aside.
- In separate bowl, whisk together milk and egg.
- Add the rice, chicken, cumin, salt, pepper and onion mixture to the casserole dish and combine well. Check salt and adjust to taste. Stir the milk mixture and 1 cup shredded cheese into the rice mixture.
- Top the casserole with remaining shredded cheese and bake for 30 to 35 minutes.
Chef Notes
If you want to make a healthier version, substitute white rice for brown rice.
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