Image of Tex-Mex Casserole Recipe

Tex-Mex Casserole Recipe

Image of Tex-Mex Casserole Recipe
  • It may be winter, but dinner tonight is hot and spicy. Boneless chicken breast strips top a good-for-you high-fiber mix of rice, red kidney beans and corn that is flavored with Extra Spicy Seasoning Blend.
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 50 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 2


  • 1/2 cup frozen corn
  • 4 tsp Extra Spicy Seasoning Blend
  • 2 cup low-sodium chicken broth
  • 1 cup chopped onions
  • 15 oz can red kidney beans, rinsed and drained
  • 1 cup uncooked long-grain rice
  • 2 tbsp vegetable oil
  • 2 tbsp lime juice
  • 4 4-oz. boneless, skinless chicken breast, cut into strips


  1. Preheat oven to 350 degrees.
  2. Add oil to a large skillet and heat over medium heat.
  3. Add the chicken and one teaspoon of Extra Spicy Seasoning Blend and brown lightly on both sides; remove.
  4. Add onions and remaining Extra Spicy Seasoning Blend; cook 4 to 5 minutes until soft.
  5. Add rice and stir briefly to coat grains.
  6. Place rice mixture in 6-quart casserole. Add beans, corn and chicken broth and stir until well combined.
  7. Place chicken pieces on top of mixture and sprinkle with lime juice.
  8. Bake, covered, 45 minutes or until rice has absorbed liquid.
  9. Serve hot.