Mexican chicken and rice casserole Recipe

1 onion, finely diced.
4 cups cubed vegetables of your choice (I used green, red and yellow bell peppers, fresh corn cut from the cob and zucchini).
2 garlic cloves, crushed.
Salt & pepper to taste.
2-3 cups leftover cooked chicken, cubed.
4 cups cooked rice, cooled.
1 can chopped tomatoes.
100 gm. grated mozzarella.
sliced chilies, to serve
Fresh coriander, to serve.
Guacamole, to serve.

Pre-heat the oven to 180°c. In a large frying pan, fry the onion in a splash of oil until soft and translucent. Add the vegetables and saute until cooked. Add the garlic and season to taste then saute for another minute.

Remove from the heat and set aside. Mix together the chicken, rice, cooked vegetables, and tomatoes then season to taste. Transfer the mixture to a casserole dish then top with the mozzarella cheese and place in the oven.
Allow baking for 15-20 minutes until the cheese is golden brown and all the ingredients are heated through. Remove from the oven then serve with the chilies, coriander, and guacamole.
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