From the Cook
From the Cook
From the Cook
1/4
One Pot Mexican Rice Casserole
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Instructions
1
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Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and cook for 3 minutes or until starting to soften.
2
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While the onion cooks, cut the chicken breast into 1" cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minutes, or until the chicken has lost most of it's pink color. Add the garlic, spices, tomato paste, diced tomatoes and broth and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.
3
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Remove from heat and top with the grated cheese and chopped cilantro. Serve with lime wedges and enjoy!
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Recipe Facts
Diet at a Glance
High Protein
Low Sugar
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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