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- 1 tablespoon of oil
- 1 chopped onion
- 2 garlic cloves, crushed
- 1 small green pepper, chopped
- 1 cup long-grain white rice
- 1/4 cup tomato paste
- 1 teaspoon of ground cumin
- 1/2 teaspoon ground turmeric
- 420 g canned condensed chicken noodle soup
- 840 ml of water
- 1 minced grilled chicken
- 1 1/2 cups grated cheese
Preheat the oven to 200C.
Heat oil in large saucepan and cook onion, garlic, and bell pepper until smooth.
Add the rice and cook 1 minute.
Add tomato paste, spices, soup, and water and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Add the minced chicken and transfer to a large saucepan, cover with cheese and bake for 15-20 minutes or until cheese is golden.
- 1 saucepan
This uses canned chicken noodle soup. Rice is raw when placed in a saucepan. It expands during cooking. I enjoy it with some Mexican accompaniments, such as guacamole, sour cream and potato wedges.
With Baked Mexican Chicken Cheese