Tex-Mex Casserole

So I am into this Casserole mood apparently. I think of it more as a healthy fried rice, with a bit of cheese. But whatever it is, it comes out good. šŸ™‚

This dish is inspired by the rubs that my sister bought recently. I decided to go for a Tex-Mex flair, both from tasting the rub, and from watching too many American Grill shows on Asian Food Channel. But I was really excited to make it once I got my head into it. It was a matter of finding what else will go into it. I already knew in my head what flavors will come out even before I started making it.

And the flavors that came out? Yes, just as I imagined it. It was really good and lovely šŸ™‚

Tex Mex Casserole Recipe

2 tablespoons olive oil
1 onion, sliced
4 to 5 oz chicken breast, diced
1 teaspoon barbecue rub (I used the classic rub)
1 cup chickpeas
1/2 cup corn kernels
1 cup shredded carrots
1 cup rice
1 oz grated cheese
1 lemon, to squeeze before eating

First, coat the chicken in the rub. Set aside. In a hot pan, saute the onion (add garlic too if you like), followed by the chicken. Make sure the chicken is cooked through (I had to add a bit of water to mine since I threw in the chicken all frozen and chunky) before adding the next items. Follow with all of the vegetables. Toss. Season properly with sat. And chili flakes if preferred. Add the rice, toss some more, then add the grated cheese. Taste and adjust seasoning as needed. Will serve two to three.

I recommend (for an unhealthier or heartier version) to put this in a casserole, cover with more cheese, then bake. Yum yum yum. You can also replace the garbanzos with other beans. Or the chicken with any other meat šŸ™‚

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