Ranchero Rice Casserole

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Ranchero Rice Casserole

Ranchero Rice Casserole

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: black beans, cooked chicken, frozen corn, plum tomatoes, spanish rice
Servings: 8

Ingredients

  • 2 packages Spanish rice each
  • 3 cups cooked chicken shredded optional
  • 1/2 cup sour cream
  • 2 cloves garlic minced
  • 1 can green chilies 7 ounce chopped
  • 2 cans black beans 4 1/2 ounce , drained and rinsed, separated
  • 2 cups frozen corn thawed and separated
  • 1 cup Italian plum tomato chopped
  • 4 ounces Mexican cheese shredded
  • 1/4 cup fresh cilantro coarsely chopped

Instructions

  • Heat oven to 375°. Spray 3 quart baking dish with nonstick cooking spray. Prepare Spanish rice as directed on package.
  • In large bowl, combine cooked rice, chicken, sour cream, chilies, and half of beans and half of corn; mix well.
  • Spread mixture evenly in sprayed dish and top with remaining beans, remaining corn, tomatoes an cheese.
  • Bake at 375° for 20-25 minutes or until thoroughly heated. Sprinkle with cilantro before serving.
  • Serves 8

Notes

Times are approximate
Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Ranchero Rice Casserole
Amount per Serving
Calories
456
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
61
mg
20
%
Sodium
 
649
mg
28
%
Potassium
 
709
mg
20
%
Carbohydrates
 
62
g
21
%
Fiber
 
9
g
38
%
Sugar
 
3
g
3
%
Protein
 
28
g
56
%
Vitamin A
 
494
mcg
55
%
Vitamin C
 
15
mg
18
%
Calcium
 
167
mg
17
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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