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Mexican Casserole with Simplicity Gourmet

So…I have recently watched “Julie and Julia”…twice…

Don’t worry…this is not another blog about this (fabulous!) movie…just about a little snippet of the movie that sparked my retrospection. Julia had been searching through vocations trying to find her niche; she and Paul (her husband) are having dinner at a bistro…

     Paul: What is it that you really like to do?

     Julia: Eat! …and I’m just so good at it! Look at me, I’m growing in front of you!

I, too, love to eat…and I, too, am quite good at it! While Julia loves butter and fine French cuisine, my palette is not quite so advanced (I do love the occasional fancy feast, but, I stick to warm and fuzzy for the every day feeding frenzy).

So, I’ve been thinking this week of all the foods that I love and while there is quite a vast array to choose from, I think I have to narrow it down to Hispanic food. I love these flavors the most…salsa, jalapeño cheese, cumin, cilantro, chili powder, garlic…pour this over grilled chicken and scoop it up with a fresh, crisp tortilla chip…something just magical happens…every time.

A staple at my house is Darn Good Chicken Quesadillas with taco rice and black beans. Wow!!! From time to time, I have left over rice, beans, and chicken….that, of course, requires to be put to good use. This ‘good use,’ you might ask, is simply called Mexican Casserole!

So…first I’ll outline how to make your rice, and then the chicken – layer it up with black beans, picante sauce, and cheese…all scooped up on a Blue Corn Tortilla…you’ll be happy, I promise! Oh, and, you’re welcome!

Happy Cooking!
Katie

Taco Rice: 1 Cup (quick cooking) Basmati Rice, ½ Cup Picante Sauce, 1 ½  Cups Chicken Broth, ¼ tsp cumin, 1 TBSP minced cilantro, 1/8 tsp chili powder, 4-6 twists of a garlic grinder, and 2 twists of a salt grinder. Add all to a 2 qt saucepan, stir, and cover, whistle open. When the whistle sounds, close it and turn the burner off. Allow to stand covered for 12-15 minutes.

Darn Good Chicken: 3 Chicken Breasts or 4 Cutlets. Heat the pan on medium heat. Season the chicken with Darn Good. When the pan is ready, add the chicken to the pan, seasoned side down. Season again on top and cover, whistle open. When the whistle sounds, uncover and flip the chicken. Recover, whistle closed and continue to cook on low for about 8-10 minutes. Cut into bite size pieces and remove the pan from the heat.

Mexican Casserole: Layer in the large skillet: Chicken, 2-3 cups picante sauce, 2 cups of the cooked rice, 1 Can of black beans, topped with shredded Monterrey Jack and Colby Cheeses. Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and turn the burner off. Allow to stand for 10-12 minutes covered.

Not working with leftovers? No worries!!! In a small mixing bowl combine: 1 Cup Raw Basmati Rice, 2 Cups Picante Sauce, ½ Cup Chicken Broth, ¼ tsp cumin, 1 TBSP minced cilantro, 1/8 tsp chili powder, 4-6 twists of a garlic grinder, and 2 twists of a salt grinder and stir to combine well. When the chicken is cooked like above, pour this rice mixture over the chicken and continue to layer. Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and turn the burner to low. Allow to cook for 10 minutes and then turn the burner off. Allow to stand covered for 10-12 minutes longer.

Serve with chopped scallions, sour cream, and blue corn tortilla chips … or… wrap it up in a yummy soft tortilla shell!

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