Layered Mexican Chicken Rice Bake

By Mrs_imUnLawson

Ingredients

• 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
• 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

Preparation

Step 1

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