Baked Mexican chicken with cheese

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Ingredients

  • 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

Method

  1. Preheat the oven to 200C.

  2. Heat oil in large saucepan and cook onion, garlic, and bell pepper until smooth.

  3. Add the rice and cook 1 minute.

  4. Add tomato paste, spices, soup, and water and bring to a boil.

  5. Reduce heat, cover, and simmer for 15 minutes.

  6. Add the minced chicken and transfer to a large saucepan, cover with cheese and bake for 15-20 minutes or until cheese is golden.

Equipment

  • 1 saucepan

Notes

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

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