When my husband and I cook for the week, we generally eat whatever we had for dinner for lunch the next day. The reason? It’s super easy, healthier, and isn’t boring like taking a sandwich every day for lunch. I mean, don’t get me wrong, I love sandwiches just as much as the next person, but you can only have the same turkey sandwich so many times in a row.
The only problem with this Mexican rice bake from Picky Palate is that there were TOO many leftovers. I think we had leftover’s for at least a week. However, I did made this with the intent that my husband would eat more of it while I was away. This is a dish definitely worth making for a potluck since it is HUGE! And it’s really healthy! (Just ignore the cheese portion teehee)
Mexican Chicken Rice Bake
Adapted from Picky Palate
- 2 Tbsp extra virgin olive oil
- 1 medium white onion, finely chopped
- 1 jalapeno
- 1 1/2 cups chopped sweet peppers (I used a combination of green, red, yellow and orange)
- 1 1/2 Tbsp minced fresh garlic
- 4 Cups cooked rice
- 1 Tbsp ground cumin
- 2 Cups shredded chicken breast (I used thighs and roasted them in the oven with olive oil, salt and pepper)
- 1/2 Cup Salsa (store bought or homemade)
- 1 can corn, drained
- 1 can red kidney beans, drained
- 1/2 Cup fresh cilantro leaves, chopped
- 1-2 Cup shredded cheddar cheese
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 with salsa; mix and reduce heat to low. Pour corn over rice. Next layer the beans and cilantro. Lots, and lots of cilantro.
Next add the chicken and cheese. Lots and lots of cheese.
Bake for 25-30 minutes or until cheese is melted. Serve with any combination of more salsa, more cheese, sour cream, guacamole, whatever. Have a party!