Starting to dent the parboiled rice with (REC) Santa Fe Chicken Casserole from Curious1.

[michael-in-phoenix]

My family thought it was very good. They asked for it to be placed "in the rotation". Good, solid family meal. Thanks, Curious1!

Here's the recipe, with my notes at the bottom:

This has great taste, the chicken breast tends to get dry. If thighs are popular at your table, they might work better.

* Exported for MasterCook 4 by Living Cookbook *

Santa Fe Chicken Casserole

Recipe By : Arlene Lightsey's Old Post Office Cafe Cookbook from Comfort Texas

Serving Size : 0 Preparation Time: 0:00

Categories : Chicken Main Dish

Mexican

Amount Measure Ingredient -- Preparation Method

2 Tbs vegetable oil1 1/4 lbs boned and skinned chicken breasts,

-- cut into bite-sized pieces

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp chili powder

1 bunch green onions, chopped, including part of green tops

1 small green bell pepper, chopped

1 clove garlic, minced

1 10-oz can diced Ro-Tel tomatoes and green chiles

2 cups low-sodium chicken broth

1 1/2 cups uncooked Uncle Ben's Converted rice (don't

-- substitute)

1 cup shredded Monterey Jack cheese

Heat oil in skillet. Place chicken pieces in hot oil and sprinkle with paprika, pepper, salt, garlic powder, cumin and chili powder. Sauté,

stirring occasionally, over medium heat for 2 to 3 minutes.

Add onion, bell pepper and fresh garlic. Cook about 5 minutes, stirring frequently.

Mix canned tomatoes and green chiles with chicken broth. Add to skillet and bring to a boil. Stir in rice, return to a boil. Cover and reduce heat to a low simmer. Do not stir.

Cook, covered, until the rice is just done. This

will take about 20 minutes. (You do not want the rice totally dry.)

Sprinkle cheese over top, do not stir. Turn heat off and replace lid to melt cheese.

Comments: This is spicy comfort food. The recipe came from a Texas newspaper and cites the source as Arlene Lightsey's Old Post Office Cafe Cookbook from Comfort Texas. It is just as good without the cheese. I serve this with tomato and avocado salad and flour tortillas, green beans are good on the side.

Recipe Source: Arlene Lightsey's Old Post Office Cafe Cookbook from Comfort Texas

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My Notes:

I used chicken breast meat. Thighs would be more tender, but it wasn't bad with the breast meat.

I used an entire bunch of green onions, tops and all.

I used 4 large cloves of garlic in addition to the garlic powder.

Didn't have a 10 oz. can of Ro-Tel diced tomatoes with chiles, so I used a 14 oz can of pettite diced tomatoes in juice and a small can of diced green chiles.

I did use the cheese, but it was Costco's shredded Mexican blend.

Since the tomato substitution contributed a bit more liquid, I had no trouble leaving the rice a little wet at the end. I served warm flour tortillas and the boys grabbed a bag of corn tortilla chips and scooped it up like a dip.

Good stuff.

Michael

http://www.eat.at/swap/forum1/156186_Santa_Fe_Chicken_Casserole

 

[curious1]

I'm glad they enjoyed it. I use all the green onion, too & cilantro is a nice finishing touch.

 

[curious1]

Michael, I made my old stand-by Mexican rice tonight and noticed it says 'or converted rice'.

Another use for your rice? This recipe is from an old, old newspaper clipping that had lots of TEx-Mex recipes. Wish I'd saved them all, the rice is very good.

After all the preliminary steps and bringing to a boil, I usually stick it into a 350 degree oven for about 20 minutes. Always comes out well. Original recipe is old enough it calls for parsley, not cilantro, but I always use lots of cilantro.

* Exported for MasterCook 4 by Living Cookbook *

Ann De Leon's Mexican Rice

Recipe By : Ann De Leon
Serving Size : 12 Preparation Time: 0:00
Categories : Mexican Rice
Side Dish


Amount Measure Ingredient -- Preparation Method

3 large tomatoes, peeled or 1 14-ounce can tomatoes,
-- drained*
1 cup chopped onion
1 large clove garlic
1/2 tsp ground cumin
1/4 tsp pepper
1/4 cup vegetable oil
2 cups uncooked long-grain or converted white rice
3 1/4 cups chicken broth
1 tsp salt, or to taste
1/4 cup chopped cilantro

1. Put tomatoes, onion, garlic, cumin and pepper in blender or food
processor. Process until smooth. Heat oil in large, heavy skillet (not one
with a non-stick finish) over medium heat. Add rice; stir quickly to coat
with oil. Cook, stirring often, 7 to 10 minutes until rice is browned. Stir
in tomato mixture, broth and salt. Cover and bring to a boil. Reduce heat;
simmer 20 minutes. Sprinkle with cilantro. Cover and simmer 10 minutes longer
or until all liquid is absorbed. Let stand 5 minutes before serving.

Recipe Author: Ann De Leon

Recipe Source: Came from an old newspaper clipping, probably Ft Worth or
Austin, TX


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