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Mexican chicken and rice casserole | Recipe | Kitchen Stories
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Ingredients
- 13 oz chicken breast
- 4 scallions
- 3 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 oz cilantro
- 2 tbsp vegetable oil
- 275 g corn (canned or frozen)
- 2 cups chicken stock
- 24 oz enchilada sauce
- 1.5 cups rice (white or brown)
- 1 cup cheddar cheese (grated)
- salt
- pepper
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