Simply Delicious · by Alida Ryder★ 4.3 (13)
Mexican chicken and rice casserole
NUTRITION · PER SERVING40M COOK
CAL 35%·PRO 86%
CARBS 74G43% OF CAL
6G FIBER57G OTHER11G TOTAL SUGAR
FAT 25G32% OF CAL
9G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick and easy weeknight casserole of chicken and rice cooked with Mexican spices, vegetables, and cheese. Served with guacamole and salsa for a family-friendly dinner.
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View the full recipe on Simply Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 onion (finely diced)
- 4 cups cubed vegetables of your choice (I used green, red and yellow bell peppers, fresh corn cut from the cob and zucchini)
- 2 garlic cloves (crushed)
- 1 tablespoon enchilada spice
- salt & pepper to taste
- 2-3 cups left-over cooked chicken (cubed)
- 4 cups cooked rice (cooled)
- 1 cup crumbled Feta cheese
- 1 can chopped tomatoes
- 1 cup grated mozzarella
- sliced chillies (to serve)
- fresh coriander (to serve)
- guacamole (to serve)
At a glance
PER SERVING · TIME 40M
CAL 35%·PRO 86%
CARBS 74G43% OF CAL
6G FIBER57G OTHER11G TOTAL SUGAR
FAT 25G32% OF CAL
9G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1722mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 860mg
- Calcium
- 324mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.