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flour garlic vegetable oil chili powder milk chicken broth picante sauce ground cumin oregano cheese rice chicken cheese sour cream
Viewed: 82 - Published at: 2 years agoIngredients
- 2 Tbsp. flour
- 1 garlic clove, minced
- 2 Tbsp. vegetable oil
- 1 Tbsp. chili powder
- 1 c. milk
- 1 c. chicken broth or bouillon
- 2/3 c. Pace picante sauce
- 1 tsp. ground cumin
- 1/2 tsp. oregano leaves, crushed
- 1/4 lb. pasteurized process cheese spread, cubed
- 4 c. cooked rice
- 4 c. shredded or diced chicken or turkey
- 2 c. (8 oz.) shredded Cheddar or Monterey Jack cheese
- dairy sour cream and ripe olive slices (optional)
Method
- 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 process cheese spread; stir until melted.
- Keep warm.
- Spoon 2 cups rice onto bottom of lightly greased 13 x 9 x 2-inch baking dish; top with half the chicken.
- Spoon 1 cup sauce mixture evenly over chicken; top with 1/2 cup shredded cheese.
- Top with remaining rice and chicken.
- Spoon remaining sauce evenly over chicken.
- Cover with remaining shredded cheese.
- Bake at 350° for 20 minutes or until hot.
- Let stand 5 minutes before serving.
- Top with sour cream and olives, as desired.
- Serve with additional picante sauce. Yields 8 servings.
