Mexican chicken and rice casserole

Step 1/5

• 133⅓ g chicken breast
• 1 cloves garlic
• 6⅔ g cilantro
• ⅓ red bell pepper
• ⅓ green bell pepper
• 1⅓ scallions

• cutting board
• knife

Dice chicken breasts into large pieces. Mince garlic and cilantro, cut bell peppers into strips, and finely chop scallions.

Step 2/5

• ⅓ tbsp vegetable oil

• large skillet with lid

Heat half of the vegetable oil in a large skillet over high heat. Add chicken pieces and sauté for approx. 5 – 7 min. until golden. Transfer to a plate and set aside.

Step 3/5

• ⅓ tbsp vegetable oil
• 91⅔ g corn (canned or frozen)
• 158⅓ ml chicken stock
• 226⅔ g enchilada sauce
• salt
• pepper

Heat other half of vegetable oil and add scallions and garlic. Sauté until soft and fragrant for approx 1 - 2 min. Then, add bell pepper. Continue to sauté and add corn, chicken stock, and enchilada sauce. Season with salt and pepper.

Step 4/5

• 86⅔ g rice (brown or white)

Bring to a simmer and add rice. Cover and cook on medium-low heat for approx. 15 min. for white rice and 30 min. for brown rice until rice is al dente and most of the liquid absorbed. Preheat oven to 180°C/350°F and turn on the top heat, or set the broiler to high.

Step 5/5

• 33⅓ g cheddar cheese (grated)
• ⅓ small bunch cilantro

• oven

Shred chicken and combine with rice. Spread cheese on top, place skillet in the oven, and broil for approx. 5 - 10 min., or until cheese begins to melt. Garnish with cilantro and enjoy!

Enjoy your meal!