Spicy Chili-chicken Rice

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 fresh serrano chile pepper, seeded and finely chopped
• 3 cups cooked brown or white rice*
• 1 1/2 cups chopped cooked chicken breast
• 1 (15.25 ounce) can del monte® fiesta corn™ or del monte® southwest corn with poblano and red peppers, drained
• 2 (8 ounce) cans del monte® tomato sauce
• 2 teaspoons chili powder**
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded monterey jack or cheddar cheese
• 6 cups shredded iceberg lettuce
• 1 medium green bell pepper, chopped
• 1 fresh avocado, halved, seeded, peeled and chopped
• 2/3 cup bite-sized strips jicama
• lime wedges

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f. melt butter over medium heat in a large skillet. add onion and serrano pepper. cook and stir for 4 to 5 minutes or until tender.
• combine the cooked onion and serrano, the rice, chicken, canned corn, canned tomato sauce, chili powder and cayenne pepper in a large bowl.
• transfer to a greased 2-quart casserole. bake, covered, for 40 minutes. sprinkle with cheese. bake for 5 more minutes or until cheese is melted. let stand for 10 minutes before serving.
• serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges.