Name: Fiesta Chicken, Rice & Bean Casserole
Prep time: 20 s
Cook time: 65 s
Total time: 85 s
Yield: 6
Ingredients: 2 cups water; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 3/4 cup long-grain white rice; 2 tablespoons butter; 1 cup finely chopped onion; 1 bell pepperany colorchopped; 1 jalapeñoseeded and chopped; 1 to 2 teaspoons ground cumin; 2 large cloves garlicfinely chopped; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 2 large eggslightly beaten; 3 cups cookedchopped or shredded chicken breast meat (about 3 bonelessskinless chicken breast halves); 2 cups (8 ounces) shredded Monterey Jack cheese with jalapeños; 1 can (15 ounces) black beansrinsed well and drained; 1 1/2 cups frozenthawed corndrained; 2 tablespoons chopped fresh cilantro (optional)

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 350° F. Lightly grease 13 x 9-inch or 3-quart casserole dish.

Step 2

Bring water and bouillon to a boil in medium saucepan. Add rice; cover. Reduce heat to low; cook for 15 to 18 minutes or until rice is almost tender and most of liquid is absorbed (the rice will continue to cook in the casserole).

Step 3

Melt butter in large saucepan over medium heat. Add onion, bell pepper, jalapeño and cumin. Cook, stirring occasionally, for 8 minutes or until tender. Stir in garlic; cook for 30 seconds or until fragrant.

Step 4

Whisk together evaporated milk and eggs; stir into saucepan along with prepared rice, chicken, cheese, beans and corn. Spoon into prepared dish.

Step 5

Bake for 40 to 45 minutes or until bubbly and edges are golden. Sprinkle with cilantro before serving.

FOR FREEZE AHEAD:

Prepare as above using two 2-quart casserole dishes; do not bake or sprinkle with cilantro. Allow casserole to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350° F. Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Sprinkle with cilantro before serving.