mexican chicken & rice casserole

How To Make mexican chicken & rice casserole

• Step 1
  Place rice and water in a saucepan and bring to a boil. Cover and turn to simmer for 20 minutes or until all water is absorbed.
• Step 2
  Preheat oven to 350 deg F. Spray a 9x9 pan with cooking spray.
• Step 3
  After grating cheese, toss the two together and then set aside.
• Step 4
  When rice is done, pour into a large bowl. Sprinkle 2/3 of the cheese over the rice and stir in.
• Step 5
  In separate bowl, whisk together the soup, Rotel, onion, salt and cumin. Add chicken to rice and pour the soup mix over top. Stir until combined well.
• Step 6
  Pour rice mixture into the prepared 9x9 pan, sprinkle remaining cheese over top and cover with foil. Bake for 40 minutes. Remove foil and bake for another 20 minutes. I usually dab off the floating grease (from the cheese) with a paper towel before putting in for that final 20 minutes. Serve.
• Step 7
  BURRITOS: Leftovers are great made into burritos. Take 1/2 scant cup and spread down the middle of a 10" tortilla. Sprinkle in 1/8 cup of drained and rinsed black beans. I usually draw a small furrow down the rice so the beans don't roll all over while rolling. Roll, folding in sides for typical burrito shape.
• Step 8
  NOTE: I freeze the burritos in a single layer on a parchment covered cookie sheet. When completely solid, I tuck them into a ziploc freezer bag. To reheat: Wrap in a piece of paper towel and cook for 4-5 minutes on 50% power (your microwave may differ).
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!