Spanish Style Chicken and Rice

Chicken.delights's picture

Aug. 10, 2011

Ingredients

Cooked rice 4 Cup (64 tbs)
Tomatoes 1 Can (10 oz) , chopped
Onion 1 Small , chopped
Cooked chicken/Turkey 2 Cup (32 tbs) , cut into pieces
Chicken/Turkey 2 Cup (32 tbs) , cut into pieces
Salt To Taste
Pepper 1
Dairy sour cream 1 Cup (16 tbs)
Green chilies 1 Can (10 oz) , cut into strips
Monterey jack cheese 3 Cup (48 tbs) , shredded
Sliced ripe olives 3/4 Can (7.5 oz) , drained (Or 1 Small)

Directions

GETTING READY

1) Preheat oven to 350° F before baking.

MAKING

2) In a large bowl, mix together rice, tomatoes, onion and chicken and add in salt and pepper to taste.

3) Take a greased, shallow 2 1/2-quart casserole and pour half the rice mixture in it in an even layer.

4) Continue layers with half the sour cream, half the chili strips, half the cheese and all the olives.

5) Further repeat the layers with remaining ingredients.

6) Chill for about 24 hours after covering the casserole.

FINALIZING

7) On the following day, uncover and bake for 45 minutes (1 hour if still chilled) in preheated oven until done and then keep aside for 10 minutes.

SERVING

8) Serve warm with tossed green salad, hot bread and libation of your choice.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 1068Calories from Fat 513

 % Daily Value*

Total Fat 61 g93.8%

Saturated Fat 27 g135%

Trans Fat 0 g

Cholesterol

Sodium 1258 mg52.42%

Total Carbohydrates 68 g22.7%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 61 g122%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet