Mexicali Chicken and Rice Casserole
| Yield: | 8 Servings |
| Categories: | Chicken, Low-Fat |
| 1 | tb | Oil |
| 1 | c | Onions; chopped |
| 1/2 | c | Green pepper; chopped |
| 1 | Clove garlic; minced | |
| 15 | oz | Light red kidney beans; drained (can) |
| 14 | oz | Whole tomatoes; undrained, cut-up (can) |
| 1 3/4 | c | Chicken broth |
| 4 1/2 | oz | Diced green chilies; undrained (can) |
| 2 | c | Frozen whole kernel corn |
| 3/4 | c | Long-grain rice; uncooked |
| 1 | ts | Chili powder |
| 1/2 | ts | Salt, pepper |
| 2 | tb | Flour |
| 1 | ts | Garlic salt |
| 3 | ts | Paprika |
| 1 1/2 | kg | Frying chicken; skinless, cut up |
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