Thursday, 20 August 2015

Mexican Chicken and Rice Casserole

Mexican Chicken and Rice Casserole
2 cups of  Chicken pieces (Boiled or Roast or Fried )
3 cups Cooked Rice
1 Onion chopped
2  Tomatoes chopped
2 Green chillies chopped
2 Garlic cloves crushed
1 cup cubed vegetables (Green, Red and Yellow bell peppers, Fresh corn cut from the cob, peas, mushrooms, Zucchini) Any vegetable...
Salt to taste
1/2 tsp Pepper
1 tsp Cumin powder
1/2 tsp Red chill flakes / powder
1/2 Tomato Sauce
1/2 cup crumbled Feta cheese
1/2 cup grated Mozzarella
2 tbsp Olive oil
Pre-heat the oven to 180 degrees celcius. Take large frying pan, add oil, let it heat. Add the onion and fry the onion till  translucent. Add the vegetables and garlic, saute it. Add the tomato sauce,  chopped chillies, pepper, salt, chilli powder and cumin powder. Cook the vegetables till tender. Remove from the heat and set aside.Mix together the chicken, rice, cooked vegetables, Feta cheese and tomatoes. Transfer the mixture to a casserole dish then top with the mozzarella cheese and place in the oven. Allow to bake for 15-20 minutes until the cheese is golden brown and all the ingredients are heated through.Remove from the oven and serve with tomato and onion salsa and  Green Peas Guacamole.
Green Peas Guacamole
1 cups Green Peas
3 Garlic cloves, minced
2 tbsp Spring onions, minced
2 tbsp Cilantro leaves
1 Jalapeno chilli
2 tbsp Yogurt
2 tbsp Lime juice
Salt to taste
1/4 tsp Black pepper powder
1/2 tsp Olive oil
Take a blender. Blend the green peas. Add yogurt, lime juice, garlic, cilantro, jalapeƱo, spring onions, salt, pepper and olive oil to the blender. Blend the ingredients into a smooth paste.

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