Spicy Chili-Chicken Rice
Leftover chicken or turkey bakes together with rice, corn, tomato sauce and cheese and is served over shredded lettuce with a variety of colorful and crunchy toppings.
Serves 6
Prep time 15 min.
Cook time 45 min.
Ingredients
1 Tbsp. butter
1 medium onion, chopped
1 fresh serrano chili, seeded and finely chopped
3 cups cooked brown or white rice*
1½ cups cooked chicken breast [or cooked turkey breast], chopped
1 can (15.25oz.) Del Monte® Fiesta® Corn [or Del Monte® Southwest Corn with Poblano and Red Peppers], drained
2 cans (8oz.ea.) Del Monte® Tomato Sauce
2 tsps. chili powder**
¼ tsp. cayenne pepper
½ cup shredded Monterey Jack cheese [or Cheddar cheese]
6 cups shredded iceberg lettuce
1 green bell pepper, chopped
1 avocado, chopped
⅔ cup bite-sized strips jicama
Lime wedges, optional
Directions
Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add onion and chili pepper. Cook and stir 4 to 5 minutes or until tender.
Combine onion mixture, rice, chicken, corn, tomato sauce, chili powder and cayenne pepper in a large bowl.
Transfer to a greased 2-qt. baking dish. Cover and bake 40 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 10 minutes before serving.
Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges, if desired.
* For more flavor, cook rice in College Inn Chicken Broth instead of water.
** To add more heat, use chipotle or ancho chili powder instead of chili powder.
