Jalapeño, Rice and Chicken Casserole, photo by Fernanda AlvarezPhoto by Fernanda Alvarez

Jalapeño, Rice and Chicken Casserole

Cuisine: Latin
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 8 servings
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

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Directions

  1. Preheat oven to 350ºF. Rub olive oil on the sides and bottom of a squared glass oven-safe dish and set aside.
  2. In a large pan over medium-high heat, sautee onions, cilantro and bell peppers with olive oil until they begin to brown. Set aside.
  3. In separate bowl, whisk together milk and egg.
  4. 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.
  5. 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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