Casserole Essentials Spicy Chicken Beef W Rice Recipes

Steps:

• Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
• Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a good size skillet, or pot with a lid.
• 3. Taco/Italian Seasonings There are a lot of good taco seasonings out there; they come in mild, medium, hot, and fiery. If you have a favorite, please use it. And, the same is true of Italian seasonings. Here are two of my favorites: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spicy-beef-taco-seasoning.html?r=10 https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/italian-essentials-aunt-josephine-s-seasoning-mix.html?r=2
• 4. Rice The choice of rice is up to you. For example, brown rice is more nutritious than white; however, it will get mushy if reheated, so I usually stick to long-grain white rice for things like casseroles. For this recipe I am using arborio rice.
• 5. The Beef and Chicken My reasoning for using shredded beef and chicken is because that is something I had on hand. You could leave out the chicken and/or use ground beef, cut into bite-size cubes; maybe pork?
• 6. How 'Bout Some Cheese Please I just love the combination of a sharp cheddar combined with the kick of some Monterey Jack, but have some fun with it, and choose what you have on hand. Freshly grated, if at all possible.
• 7. Gather your ingredients (mise en place).
• 8. Add the chopped bacon to a skillet over medium heat.
• 9. Cook until the bacon has rendered its fat, and begins to crisp, about 5 - 7 minutes.
• 10. Remove with a slotted spoon and reserve.
• 11. Add the onions to the pan with the bacon grease, and cook until softened, about 3 - 5 minutes.
• 12. If your bacon was really lean, you might need to add a bit of oil to pan.
• 13. Add the garlic and cook until fragrant, about 60 seconds.
• 14. Toss in the rice and stir for 2 minutes.
• 15. Add all the dry spices and stir for 2 minutes.
• 16. Add the vegetable stock and stir to combine for 2 minutes.
• 17. Add the tomatoes and chilies and stir to combine for 2 minutes.
• 18. Add the shredded beef, chicken, and reserved bacon, then stir and bring up to a simmer.
• 19. Simmer for 15 - 18 minutes, covered, occasionally stirring, until the rice is tender.
• 20. As the casserole is simmering do a tasting for proper seasoning, adding salt, or additional spices as needed.
• 21. Take off the heat, stir in the lime juice, and sprinkle with the shredded cheese.
• 22. Cover and allow the residual heat to melt the cheese, about 3 - 4 minutes.
• 23. PLATE/PRESENT
• 24. I like to serve this family style by putting out some bowls, spoons, and napkins. Place the casserole on a trivet, and put out sides: diced tomatoes, black olives, sour cream, etc. Then stand back and let your guests have at it. Enjoy.
• 25. Keep the faith, and keep cooking.

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
• Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
• Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
• Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.