Mexican Casserole

Name: Mexican Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 min
Ingredients: 180 ml (¾ cup) long-grain rice; 375 ml (1 ½ cups) chicken broth; 1 bag (750g) of Arctic Gardens mixed vegetables; 1 box of 600 g (1 1/3 lb) Mexicana chicken from Flamingo Quisine; Salt and freshly ground pepper; 80 ml (1/3 cup) sour cream; 60 ml (¼ cup) chopped fresh cilantro

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 1 hours

Servings: 4

Author : Arctic Gardens

Ingredients

Remove All · Remove Spices · Remove Staples

180 ml (¾ cup) long-grain rice375 ml (1 ½ cups) chicken broth1 bag (750 grams) of Arctic Gardens mixed vegetables1 box of 600 g (1 1/3 lb) Mexicana chicken from Flamingo QuisineSalt and freshly ground pepper80 ml (1/3 cup) sour cream60 ml (¼ cup) chopped fresh cilantro

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Instructions

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Step 1

Preheat the oven to 450o F (230o C).

Step 2

In a baking dish, add the rice and cover with the stock.

Step 3

Remove the chicken tray from the box.

Step 4

Run the aluminum tray under cold water to unstick the frozen chicken and sauce like a cube of ice.

Step 5

Remove the plastic wrap and transfer to the baking dish.

Step 6

Add the vegetables and cover with aluminum foil.

Step 7

Cook in the oven for 50 minutes to an hour or until the chicken is completely cooked and the rice is tender.

Step 8

Stir halfway during cooking to separate the chicken pieces and distribute the sauce.

Step 9

Stir to mix the sauce in the rice and correct the seasoning if needed.

Step 10

Put equal servings onto the plates and top with sour cream and cilantro.

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