mexican casserole

Layered Mexican Casserole Serves: 4


  • 1 10-ounce package frozen brown rice
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 4-ounce can chopped green chiles, undrained
  • 1/4 cup snipped fresh cilantro
  • 1 1/2 cups cubed cooked skinless chicken breasts, cooked without salt (about 7 1/2 ounces cooked)
  • 1/2 cup reduced-fat shredded Mexican-blend cheese
  • 1 medium lime, quartered

Cooking Instructions:

  • Preheat the oven to 350°F.
  • Prepare the rice using the package directions.
  • Spread in an 8-inch square baking pan. Stir in the cumin.
  • Drizzle with the oil. Using the back of a spoon, smooth the surface.
  • Spoon the chiles over the mixture.
  • Top, in order, with the cilantro, chicken, and cheese. Cover with aluminum foil.
  • Bake for 15 minutes, or until the cheese melts.
  • Serve with the lime wedges.

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