Mexicali Chicken & Rice Casserole - Country Home Creations

Mexicali Chicken & Rice Casserole

Mexicali Chicken & Rice Casserole

    • 1 packet Salsa Fresca Mix
    • 1 can (14- to 16-oz.) diced tomatoes
    • 1-1/2 cups water
    • 1-1/2 cups “quick” rice (i.e., Minute® Rice)
    • 1 to 2 pounds chicken

    Preheat oven to 350°. Lightly grease a 2-quart casserole dish (or similar size pan). Mix together tomatoes, water and Salsa Fresca Mix. Measure out 1 cup of this mixture and set aside (reserve) for later use. Mix rice into remaining salsa mixture. Pour into casserole dish. Arrange chicken on top of rice/salsa mixture, spoon remaining 1 cup (reserved) mixture over chicken pieces. Cover tightly with foil; bake for 1-1/4 hours. If you use chicken with skin, remove foil for last 15 minutes of baking time and allow chicken to brown up. Do not let chicken dry out while baking; you might have to add a small amount of water while baking.

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