Mexican Chicken Casserole

• 1 1/2 cups long grain rice, white, uncooked (I used brown basmati rice)
• 2 (14 ounce) cans Mexican-style stewed tomatoes, with juice, broken up
• 3 garlic cloves, smashed
• 1 medium onion, chopped
• 2 jalapeno peppers, finely diced
• 1 teaspoon chili powder
• 1 1/2 cups water (or low fat chicken broth)
• 2 lbs boneless skinless chicken, pieces, all visible fat removed
• 1/4 cup fresh cilantro, chopped (or parsley)

1. Place rice in bottom of lightly greased 3 litre casserole dish, I sprayed the dish with veggie spray.
2. Combine tomatoes, garlic, onion,jalapeno pepper, chili powder and water in medium bowl; stir well. Pour half the tomato mixture over the rice; arrange chicken pieces on top of tomato layer and top with remaining tomato mixture; top with cilantro.
3. Bake, covered, in 325f degree oven for 1 1/2 hours until chicken and rice is cooked and all liquid is absorbed. Garnish with more cilantro if you wish.

long grain rice, tomatoes, garlic, onion, peppers, chili powder, water, chicken, fresh cilantro

Taken from www.food.com/recipe/mexican-chicken-casserole-133238 (may not work)