This chicken and rice casserole gets its kicked-up Tex-Mex appeal from taco seasoning, fresh cilantro and chopped jalapeño peppers.
What You Need
Original recipe yields 6 servings
2 Tbsp. KRAFT Zesty Italian Dressing
1 onion, chopped
1 cup long-grain white rice, uncooked
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 can (14 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 cups chopped cooked chicken
2 tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
2 fresh jalapeño peppers, seeded, chopped
1/8 tsp. black pepper
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
Add To Shopping List
Let's Make It
Heat oven to 425°F.
Heat dressing in large saucepan on medium. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in rice and taco seasoning; cook and stir 2 min. Add broth and water; stir. Bring to boil; cover. Simmer 20 min or until rice is tender, stirring occasionally.
Stir in all remaining ingredients except cheese. Spoon into 2-qt. casserole sprayed with cooking spray.
Bake 20 min. or until heated through. Top with cheese; let stand 5 min. or until melted.
Prepare as directed except do not bake. Refrigerate up to 24 hours. Bake, covered, 35 to 40 min. or until heated through. Continue as directed.
Substitute 2 Tbsp. chopped pickled jalapeño peppers for the 2 fresh jalapeño peppers.
Serve the Meal With a Salad
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.