Mexican Casserole Recipe

Name: Mexican Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 180 ml (¾ cup) long-grain rice; 375 ml (1 ½ cups) chicken broth; 1 bag (750g) of Arctic Gardens mixed vegetables; 1 box of 600 g (1 1/3 lb) Mexicana chicken from Flamingo Quisine; Salt and freshly ground pepper; 80 ml (1/3 cup) sour cream; 60 ml (¼ cup) chopped fresh cilantro

Ingredients

180 ml (¾ cup) long-grain rice
375 ml (1 ½ cups) chicken broth
1 bag (750g) of Arctic Gardens mixed vegetables
1 box of 600 g (1 1/3 lb) Mexicana chicken from Flamingo Quisine
Salt and freshly ground pepper
80 ml (1/3 cup) sour cream
60 ml (¼ cup) chopped fresh cilantro

PREP TIME 10m	COOK TIME 50m	TOTAL TIME 1h
YIELD 4 servings

Instructions

Preheat the oven to 450o F (230o C).
In a baking dish, add the rice and cover with the stock.
Remove the chicken tray from the box.
Run the aluminum tray under cold water to unstick the frozen chicken and sauce like a cube of ice.
Remove the plastic wrap and transfer to the baking dish.
Add the vegetables and cover with aluminum foil.
Cook in the oven for 50 minutes to an hour or until the chicken is completely cooked and the rice is tender.
Stir halfway during cooking to separate the chicken pieces and distribute the sauce.
Stir to mix the sauce in the rice and correct the seasoning if needed.
Put equal servings onto the plates and top with sour cream and cilantro.