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Arroz Con Pollo Casserole

Cuisine: Mexican
Courses: Casseroles, Main Course
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlFlour
1/4 lb 113g / 4ozVelveeta - shredded
1   Garlic clove - minced
4 cups 640g / 22ozRice - cooked
2 tablespoons 30mlVegetable oil
4 cups 250g / 8.8ozChicken breast - cooked and diced
1 tablespoon 15mlChili powder
2 cups 292g / 10ozCheddar cheese - shredded
1 cup 237mlMilk
1 cup 237mlChicken broth
2/3 cup 157mlPicante sauce
1 teaspoon 5mlGround cumin
1/2 teaspoon 2.5mlOregano leaves - crushed
  Sour cream
  Ripe olives - sliced

Recipe Instructions

Cook flour and garlic in oil over low heat stirring constantly, until flour is browned. Stir in chili powder. Gradually add milk, broth, picante sauce, cumin and oregano. Cook over medium heat, stirring constantly, 5 minutes. Add Velveeta, stir until melted. Keep warm.

Spoon 2 cups rice onto bottom of lightly greased 9 X 13 inch baking dish, top with half the chicken. Spoon 1 cup sauce mixture evenly over chicken. Top with 1/2 c. shredded cheese. Top with remaining rice and chicken.

Spoon remaining sauce evenly over chicken. Cover with remaining shredded cheese. Bake at 350F for 20 minutes or until hot. Let stand 5 minutes before serving. Top with sour cream and olives, as desired.

Kraft Foods Cookbook


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