Ingredients
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Key Ingredients
Make It
Step 1
Preheat oven to 350° F. Lightly grease 13 x 9-inch or 3-quart casserole dish.
Step 2
Bring water and bouillon to a boil in medium saucepan. Add rice; cover. Reduce heat to low; cook for 15 to 18 minutes or until rice is almost tender and most of liquid is absorbed (the rice will continue to cook in the casserole).
Step 3
Melt butter in large saucepan over medium heat. Add onion, bell pepper, jalapeño and cumin. Cook, stirring occasionally, for 8 minutes or until tender. Stir in garlic; cook for 30 seconds or until fragrant.
Step 4
Whisk together evaporated milk and eggs; stir into saucepan along with prepared rice, chicken, cheese, beans and corn. Spoon into prepared dish.
Step 5
Bake for 40 to 45 minutes or until bubbly and edges are golden. Sprinkle with cilantro before serving.
Prepare as above using two 2-quart casserole dishes; do not bake or sprinkle with cilantro. Allow casserole to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350° F. Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Sprinkle with cilantro before serving.
