Serves 6

Prep time 15 min.

Cook time 45 min.


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


  1. 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.

  2. Combine onion mixture, rice, chicken, corn, tomato sauce, chili powder and cayenne pepper in a large bowl.

  3. 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.

  4. 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.

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