Californian Cinco De Mayo Rice Recipes

CALIFORNIAN CINCO DE MAYO RICE

Californian Cinco De Mayo Rice image

Entered for safe-keeping. Well, the Cinco de Mayo holiday was made up by Coors, and U.S. citizens celebrate Cinco de Mayo more than Mexicans do, so why be surprised that this is a Californian take on this rice dish! Found in California Sizzles.

Provided by KateL

Categories Rice

Time 34m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 cups cooked white rice
4 ounces canned diced green chilies
1/2 lb sharp cheddar cheese, grated
1 1/2 cups sour cream

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease casserole dish.
Combine all ingredients and put into a greased casserole dish.
Bake for 30 minutes.

CINCO DE MAYO CHICKEN CASSEROLE

Cinco De Mayo Chicken Casserole image

When I wasn't able to get to the market for Cinco de Mayo, I came up with this recipe. You can use fresh corn and bell peppers. There is certainly room for improvements, but I was impressed with the flavors. Serve with a great salad with Salsa Ranch dressing.

Provided by ReneeT

Categories Mexican

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 teaspoon ground cumin
1/2 teaspoon onion powder
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon salt
1 lb chicken tenders, cut into cubes
3 tablespoons olive oil, divided
1 small red onion, dice
1 cup frozen bell pepper, thawed
2/3 cup frozen corn, thawed
2 garlic cloves, chopped
1 chipotle chile in adobo, chopped sauce reserved
1 tablespoon reserved adobo sauce
3/4 rice
1 1/4 cups chicken broth
3 ounces cream cheese
2 tablespoons sour cream
1/2 cup chunky salsa
1 cup shredded cheddar cheese, divided
1 (6 ounce) box cornbread mix

Steps:

Preheat oven to 350°F Lightly coat a 13x9 in baking dish with cooking spray.
In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.
Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.
Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.
Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.
Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.

Nutrition Facts : Calories 443.5, Fat 24, SaturatedFat 9.8, Cholesterol 81.6, Sodium 1991.8, Carbohydrate 29.7, Fiber 3.8, Sugar 8, Protein 27.9

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