Mexican Chicken and Brown Rice Casserole

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  10 oz or 284g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 tsp or 3g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  2 cup or 272g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Mozzarella cheese

  Part skim milk

  2 oz or 57g

• Cheddar cheese

  2 oz or 57g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

Directions

1. Preheat the oven to 350°F. Coat a 9x9 inch baking pan or 2-quart casserole dish with cooking spray and set aside.
2. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 7-12 minutes until fully cooked and no longer pink. Set aside.
3. Cook the brown rice according to package directions.
4. In a microwave-safe bowl, combine the onions and garlic. Microwave for about 1 minute to soften the onions.
5. In a large mixing bowl, combine the cooked rice, onions, garlic, corn, diced chicken, tomatoes, pasta sauce, 1/2 cup of the cheese, chili powder, and cumin. Mix well and transfer to the prepared casserole dish.
6. Sprinkle with the remaining 1/2 cup of cheese. Bake, uncovered, for 20 to 25 minutes or until the cheese is lightly browned and the casserole is heated through.
7. Allow to cool for at least 10 minutes to set before cutting into servings. Enjoy!

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