Spicy Chili-Chicken Rice

Leftover chicken or turkey bakes together with rice, corn, tomato sauce and cheese and is served over shredded lettuce with a variety of colorful and crunchy toppings.

Serves

6
Prep Time
15 min.
Cook Time
45 min.
Stand Time
10 min.
Leftover chicken or turkey bakes together with rice, corn, tomato sauce and cheese and is served over shredded lettuce with a variety of colorful and crunchy toppings.
Ingredients
1 Tbsp. butter 1 medium onion, chopped 1 fresh serrano chili, seeded and finely chopped 3 cups cooked brown or white rice* 1½ cups cooked chicken breast [or cooked turkey breast], chopped 1 can (15.25oz.) Del Monte® Fiesta® Corn [or Del Monte® Southwest Corn with Poblano and Red Peppers], drained 2 cans (8oz.ea.) Del Monte® Tomato Sauce 2 tsps. chili powder** ¼ tsp. cayenne pepper ½ cup shredded Monterey Jack cheese [or Cheddar cheese] 6 cups shredded iceberg lettuce 1 green bell pepper, chopped 1 avocado, chopped ⅔ cup bite-sized strips jicama Lime wedges, optional
Directions
  1. Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add onion and chili pepper. Cook and stir 4 to 5 minutes or until tender.
  2. Combine onion mixture, rice, chicken, corn, tomato sauce, chili powder and cayenne pepper in a large bowl.
  3. Transfer to a greased 2-qt. baking dish. Cover and bake 40 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 10 minutes before serving.
  4. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges, if desired.
    * For more flavor, cook rice in College Inn Chicken Broth instead of water. ** To add more heat, use chipotle or ancho chili powder instead of chili powder.
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