Claire Lottridge Recipe Reviews (Pg. 1) - Allrecipes.com (180180616)

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Mexican Casserole

Reviewed: Nov. 17, 2013
My mom and I had a lot of fun with this one. Nothing like cooking our Sunday night "comfort food" and watching premium cable! We steeped New Mexico dried chili peppers in chicken broth and used that same broth to cook our rice in. The rice was a beautiful brown color when finished (I have always struggled getting spanish rice to turn that color.) We just mixed pinto beans (substitute for back beans, pintos are milder than black beans for some relief) to the rice. The chicken we cooked separately from the onions and garlic then added corn and diced tomatoes to the mix. Used the rice and chicken mix as our layers and also included layers of Sargento mexican cheeses, provolone (for stringiness) and corn tortillas smeared with cream cheese. Topped with cheeses and VOILA.
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