Sassy Chicken Casserole
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Using Mexican-style stewed tomatoes and jalapeños gives this dish some extra zip.
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Long grain white rice, uncooked
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1 1/2 cups
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375 mL
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Canned Mexican-style stewed tomatoes, with juice, chopped or broken up
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2 x 14 oz.
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2 x 398 mL
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Garlic cloves, crushed
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2
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2
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Medium onion, chopped
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1
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1
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Jalapeño pepper, finely diced (optional)
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1
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1
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Chili powder
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1 tsp.
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5 mL
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Water
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1 1/2 cups
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375 mL
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Skinless, boneless chicken pieces, visible fat removed
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2 lbs.
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900 g
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Chopped fresh cilantro or parsley, for garnish
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Place rice in bottom of lightly greased 3 quart (3 L) casserole dish.
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Combine tomatoes, garlic, onion, jalapeño pepper, chili powder and water in medium bowl. Stir well. Pour 1⁄2 mixture over rice. Arrange chicken pieces on top of tomato layer and top with remaining tomato mixture. Bake, covered, in 325°F (160°C) oven for 11⁄2 hours until chicken is cooked and all liquid is absorbed.
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Garnish with cilantro. Serves 6.
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1 serving:
311 Calories; 21 g Protein; 2.7 g Total Fat (0.6 g Sat., 49.7mg Cholesterol); 428 mg Sodium; 2 g Dietary Fiber
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Reprinted from Low-Fat Cooking © Company's Coming Publishing Limited
www.companyscoming.com
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