Layered Mexican Chicken Rice Bake

I got this recipe from my friend Julie at work.


  • 2 Tablespoons extra virgin olive oil
  • 1 medium white onion, finely chopped
  • 1 Anaheim chili pepper (it’s mild), finely diced
  • 1 1/2 Cups chopped sweet peppers
  • 1 1/2 Tablespoons minced fresh garlic
  • 4 Cups cooked/steamed rice
  • 1 Tablespoon ground cumin
  • 2 Cups shredded chicken breast
  • 1/4 teaspoon Lawry’s Garlic Salt
  • 1/2 teaspoon dry Ranch Dressing Seasoning
  • 1/2 Cup prepared Salsa (Herdez, mild)
  • 1  can corn, drained
  • 1 can red kidney beans (or any bean of choice), drained
  • 1/2 Cup fresh cilantro leaves, chopped
  • 1 Cup shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Place oil into a large skillet over medium heat.  Saute onion and peppers for about 5 minutes or until softened.  Stir in garlic and cook for an additional minute.  Stir in cooked rice, season with cumin and reduce heat to low.  Transfer mixed rice to a 9×13 inch baking dish.

2.  Place chicken breast into a medium skillet over medium heat.  Season with Lawry’s, ranch seasoning and salsa; mix and reduce heat to low.  Pour corn over rice.  Next layer the beans, cilantro, chicken and top with cheese.  Bake for 25-30 minutes or until cheese is melted.

3.  Serve with hot sauce if desired  – 8 servings.


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