Monday, January 12, 2009

Entirely Too Much Cheese Casserole (Mexican Edition)

ETMC Casserole (Mexican Edition)
From: SmartAleq

2.5 C short grain white rice
3 C chicken stock or bouillon
Chipotle powder (available from Penzey's) to taste--I use about a tablespoon or so.

1 large frozen chicken breast
1 T or so of olive or vegetable oil
1 medium onion, chopped
1 red bell pepper, sliced thin
Chopped fresh garlic
Four Brothers Habanero garlic pepper sauce (available here) also to taste
1 C fresh salsa
1 can black beans, drained and rinsed
8 oz or so chipotle cheddar or pepper jack cheese

Combine rice, bouillon and chipotle powder, bring to boil and simmer until done. In a heavy skillet over medium heat saute the chicken breast in oil with onion, bell pepper and garlic scattered around the frozen meat. Sprinkle habanero sauce on the chicken, cover and cook five or ten minutes until the meat is partially thawed. Turn chicken and resprinkle with chili sauce. When you can, slice the chicken into small bite sized pieces, stirring until chicken is almost cooked through. Add salsa and beans, cook over medium high heat until the liquids are reduced to a manageable level. Combine rice mixture and meat mixture, stir well and turn out into a lightly oiled 9x13 baking dish. Top with cheese, sprinkle with paprika and bake at 350 degrees F for twenty minutes or so--until the cheese is melty and bubbly.

I figured this one out as running about 450 calories for 1/8th of the pan--it's a pretty good serving.

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