Shelly's Recipe

MEXICAN RICE CASSEROLE

Category: Rice/Risotto

1 tbsp olive oil
1 cup diced onion
1/2 tsp minced garlic
2 3/4 cups water
1 pkg Zatarain's Black Beans and Rice Mix
2 cups shredded cooked chicken
1/2 cup frozen corn, thawed
1/2 cup salsa
2 tbsp chopped cilantro
1 cup shredded Cheddar cheese
1 cup broken tortilla chips

Heat oil in large saucepan on medium-high heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add water; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Preheat oven to 400. Add chicken, corn, salsa and cilantro to rice mixture; mix well. Spoon into 2-quart baking dish. Cover with foil. Bake 10 minutes. Remove foil. Sprinkle evenly with cheese and chips. Bake additional 5 minutes or until cheese is melted. Serves 6