1 Tbsp. veg oil
1 onion, chopped
1 Tbsp. chili powder
1 Tbsp. cumin
2 c uncooked white rice (I used brown)
1 14.5 oz. can low sodium chicken broth
1 14.5 oz. can diced tomatoes w/jalapenos (I used tomatoes w/chilies)
1 15.5 oz. can red kidney beans, drained & rinsed
1 8.75 oz. can whole kernel corn, drained & rinsed
1 12.5 oz. can chicken breast in water, drained
Salt & pepper
Preheat oven to 350. In large Dutch oven over med. heat, warm oil. Add onion & saute until softened & translucent, 5-7 mins. Add chili powder & cumin; stir for 1 min. Add rice; cook stirring for 2 mins. Stir in 2 c. water, broth, tomatoes, beans, corn & chicken, season with salt & pepper and bring to boil. Cover tightly & bake until rice is tender & liquid has been absorbed, 25-30 mins.
Remove from oven & let stand, covered, for 5 mins. Fluff rice with a fork.
Recipe said it makes 8 servings (I guessed at about 1cup per serving, but didn't measure it out to be positive). Per serving = 216 cal, 3 g fat, 31 mg chol, 4 g fiber, 17 g pro, 34 g carb, 1,051 mg sod
I also added the water, broth, etc when I added the rice. I wasn't sure about adding the rice without having any liquid in the pot. This was the first time I've made this and it turned out fine. My family LOVED it!!
Today for lunch, I had a 2pt. tortilla and put 1/2 cup of this casserole in it to make a burrito and it was very good!
ENJOY!