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Home arrow Cookbook arrow Recipes
Categories Poultry Mexican Chicken & Rice
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Mexican Chicken & Rice

Easy 1 dish recipe. I usually cook it in a CI DO raised direct on the BGE. I have also cooked it in Aluminum foil pans for ease of transportation.

  • 4 cups of cooked, chopped chicken (about 3-4 breasts halves)
  • 2 cups of instant rice
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup frozen diced onion (keep frozen if possible)
  • 1 can Ro*Tel tomatoes (drained)
  • 1 tbs diced green chilis (more or less depending on heat desired in recipe)
  • 1 tbls chipotle peppers in adobo sauce (chopped fine) (more or less depending on heat desired in recipe)
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • 1 1/2 cups chicken broth
  • 20 oz shredded cheddar cheese, divided (or Mexican cheese blend)
  • 1 cup Cilantro, chopped (1/2 reserved)

Preheat BGE to 350 -375 using a platesetter or direct raised depending on time…at the NE fest I cooked direct at 400 due to time…it came out fine but a little rice stuck to the bottom….

Cook chicken & chop into bite size pieces. (I also use roasted chicken from grocery store pulled ahead of time)

In a large mixing bowl combine all ingredients including chicken and half of cheddar cheese and ˝ of the cilantro. Mix well. Pour into a greased casserole dish or DO and bake at 350 for 20 minutes. After 20 minutes stir the casserole making sure all of the rice is wet, especially around the sides. Top with remaining cheese & cilantro and bake for 10-15 more minutes until hot and bubbly.

Leftovers placed in Tostito scoops & topped with cheese make a great appetizer

Number Of Servings:8-10Source:
Vegetarian:NoTime To Prepare:1 hr
Date:Wed 27 Jun 2012 15:46:30 UTCViewed:5430 times
Rating:5,00 (2 votes)

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