Cooking By Shiravaran and T.S.T Products

Chicken Enchilada Rice Casserole

03 Jan 16 — — — Be the first to comment!

INGREDIENTS

• 1 pack (180 gr) T.S.T Mozzarella Cheese
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, crushed
• 1/2 red bell pepper, diced
• 300 gr chicken breast, sliced thinly
• 700 gr tomato passata or crushed canned tomatoes
• 3 cups chicken broth or water
• 1 cups frozen corn
• ½ tsp cayenne pepper (spice - adjust to taste)
• 1 tbsp dried oregano
• 2 tsp cumin
• 2 tsp coriander
• 2 tsp onion powder
• 1 tbsp brown sugar
• Salt and pepper
• 1 1/2 cups white rice

DIRECTIONS

Heat olive oil over medium high heat in large skillet. Add onion and garlic, cook for 3 min until soft.
Add bell pepper and cook for 1 minute.
Add chicken and cook. Remove from pan and shred or chop.
Add remaining ingredients except rice and cheese. Bring to simmer, then add rice. Stir, cover and turn down heat to medium low.
Cook until rice is soft (add extra water if required) and liquid is absorbed. Do not stir while it cooks.
Stir in chicken. Sprinkle with cheese then broil until golden and bubbly.