This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"At the end of the day if you follow the music it'll take you on a really, really great journey." -Mike Dirnt, Musician
This is a super simple recipe, but don't let the ingredients deceive you. All the ingredients keep well. You can keep all the ingredients on hand, thaw the chicken in the fridge during the day, take 15 minutes to assemble and then about an hour to cook it up.
This works with any instant brown rice, but from the testing I've done the Uncle Bens brand is better. It holds up well and doesn't get as sticky or gummy.
In our review of instant brown rices we put Uncle Bens at the bottom of the list of the four that were tested.
The interesting thing is that the features that made it our least favorite as a side dish make it best for this sort of casserole. As the review says, "the grains were distinct and not gummy at all."
In a casserole that bakes for an hour, like this one, the rice will cook for much longer than the recommended 5 or 10 minutes. The other instant rice products we tested became too gummy in this recipe application but the Uncle Bens held up well.
I look for salsa with lower sodium. For this recipe I used the Tabasco brand, and it comes in right at 200 mg of sodium for 2 tablespoons. Try to pick one with the same amount of sodium or no more than 250 mg of sodium in 2 tablespoons.
Servings: 4 | Serving size: about 2 1/2 cups
Cooking Time: 75 Minutes
This recipe can easily be multiplied by using multiple pans, makes great leftovers, and freezes well.
|1 lb||boneless skinless chicken breasts (sliced into strips)|
|1 cup||frozen corn|
|1 1/3 cup||frozen peas and carrots mixture|
|3/4 cup||instant brown rice|
|3/4 cup||red salsa|
|1 1/2 cups||water|
|fresh ground black pepper (to taste)|
|3 ounces||reduced fat cheddar or Monterey Jack cheese (grated)|
Preheat the oven to 325°F.
Place the chicken strips in a single layer in the bottom of a medium oblong Pyrex dish.
Mix together the corn, peas and carrots, brown rice, salsa and water. Add the pepper.
Pour the mixture over the chicken and pat down. Cover the dish with foil.
Bake for one hour. Remove from the oven and discard the foil.
Grate the cheese and sprinkle over the top of the casserole.
Return the pan to the oven and cook for about 5 – 10 minutes, until the cheese is melted.
Serving size: about 2 1/2 cups
|Calories 294||Calories from Fat 57|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 3g||17%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 47g||16%|
|Dietary Fiber 6g||22%|
|Vitamin A 93%||Vitamin C 14%|
|Calcium 19%||Iron 10%|
|Vitamin K 14 mcg||Potassium 488 mg|
|Magnesium 92 mg|