Entrees
Fiesta Chicken, Rice & Bean Casserole
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
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 pepper, any color, chopped
- 1 jalapeño, seeded and chopped
- 1 to 2 teaspoons ground cumin
- 2 large cloves garlic, finely chopped
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- 2 large eggs, lightly beaten
- 3 cups cooked, chopped or shredded chicken breast meat (about 3 boneless, skinless chicken breast halves)
- 2 cups (8 ounces) shredded Monterey Jack cheese with jalapeños
- 1 can (15 ounces) black beans, rinsed well and drained
- 1 1/2 cups frozen, thawed corn, drained
- 2 tablespoons chopped fresh cilantro (optional)
MAKE IT
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.
VARIATIONS
For Milk Chocolate Fudge
