Mexican Chicken and Rice Casserole

Another new recipe...trying to use up the canned chicken that my mom had given me a couple months ago.  This recipe was easy enough (came mostly from cans!) and pretty healthy (only 216 calories, 3g of fat per serving!  let's not forget it also gives you 4g fiber).  The original recipe called for cooking in a Dutch Oven but I don't have one of those.  Instead of dirtying another dish to bake in the oven I opted to cook the whole dish on the stove and it worked out fine.  Just make sure you have a big enough pan because it makes A LOT!  I added tabasco sauce and a sprinkling of Mexican style cheese to mine after I dished it out as a personal preference.

Mexican Chicken and Rice Casserole
(Source: modified from All You magazine)

Prep: 15 min.

Cook: 30 min.

Serves: 8

Cost per serving: $1.41

Ingredients

• 1 Tbsp. vegetable oil
• 1 red onion, chopped
• 1 tsp. garlic, minced
• 1 Tbsp. chili powder
• 1 Tbsp. cumin
• 2 cups uncooked white rice
• 1 14.5-oz. can low-sodium chicken broth
• 1 14.5-oz. can diced tomatoes with jalapenos
• 1 15.5-oz. can black beans, drained and rinsed
• 1 14.5-oz. can whole-kernel corn, drained
• 1 4.5-oz. can chopped green chilies
• 1 12.5-oz. can chicken breast in water, drained
• Salt and pepper, to taste
• 1 tsp. dried parsley
• Tabasco sauce (optional)
• Mexican style cheese (optional)

Directions
1. In a large saute pan over medium heat, warm oil. Add garlic and onion and saute until softened and translucent, 5 to 7 minutes. Add chili powder and cumin; stir for 1 minute. Add rice; cook, stirring, for 2 minutes. Stir in 2 cups water, broth, tomatoes, beans, corn, chilies and chicken, season with parsley, salt and pepper and bring to a boil. Reduce heat and simmer uncovered until rice is tender and liquid has been absorbed, 25 to 30 minutes.  Stir occasionally.
2. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork, check and adjust seasoning and serve.  Sprinkle with cheese and tabasco sauce, if desired.