Skinny Mexican Chicken and Brown Rice Casserole

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  10 oz or 284g

• Brown rice

  Medium-grain, raw

  1 cup or 190g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 tsp or 3g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  2 cup kernels or 328g

• Tomatoes

  Red, ripe, canned, stewed

  2 cup or 510g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Mozzarella cheese

  Whole milk, low moisture

  2 oz or 57g

• Cheddar cheese

  2 oz or 57g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

Directions

1. Preheat oven to 350 degrees F. Coat a 9x9 inch square baking pan or 2-quart casserole with cooking spray; set aside.
2. Heat oil in a skillet over medium-high heat. Add chicken and cook for 7-12 minutes, or until cooked through and no longer pink. Set aside.
3. In a large saucepan, cook rice according to package directions.
4. Meanwhile, in a microwave safe bowl, add the onions and garlic and cook in the microwave for about 1 minute, to soften onions.
5. When rice is done, add it to a large mixing bowl. Mix in cooked onions and garlic, corn, diced chicken, tomatoes, tomato sauce, ½ cup of the cheese, chili powder, and cumin. Mix well. Transfer to the casserole dish. Sprinkle with the remaining ½ cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and casserole is heated through.
6. Cool at least 10 minutes to set. Cut into 6 servings. Enjoy!
7. Recipe inspired by: http://www.skinnykitchen.com/recipes/skinny-mexican-chicken-and-brown-rice-casserole/

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