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due to high volume, orders may take longer than normal to arrive, thank you for your patience
due to high volume, orders may take longer than normal to arrive, thank you for your patience
due to high volume, orders may take longer than normal to arrive, thank you for your patience
1 bag Siete Grain Free Fuego Tortilla Chips, lightly crushed
Optional: About 4 pounds (or 2 individual pouches) Kirkland Signature Chicken Thighs
For vegetarian option: 2 cups frozen peas and carrots
2 cans Kirkland Signature Organic Diced Tomatoes, drained
2 cups vegetable broth
1 cup long grain rice
16 oz roasted red bell peppers, drained and roughly chopped
4 chipotle peppers in adobo
1 teaspoon garlic powder
1 teaspoon onion powder
2 ½ teaspoon sea salt
½ teaspoon black pepper
Lime wedges for serving
45 minutes
8
Rated 3.2 stars by 35 users
There’s nothing that can’t be made a little bit better by a hearty casserole. How do we know? Because we’ve seen it in all the movies! We’ve made this Fuego Rice Casserole using our Grain Free Tortilla Chips for a kick of heritage-inspired flavor.
1 bag Siete Grain Free Fuego Tortilla Chips, lightly crushed
Optional: About 4 pounds (or 2 individual pouches) Kirkland Signature Chicken Thighs
For vegetarian option: 2 cups frozen peas and carrots
2 cans Kirkland Signature Organic Diced Tomatoes, drained
2 cups vegetable broth
1 cup long grain rice
16 oz roasted red bell peppers, drained and roughly chopped
4 chipotle peppers in adobo
1 teaspoon garlic powder
1 teaspoon onion powder
2 ½ teaspoon sea salt
½ teaspoon black pepper
Lime wedges for serving
1 bag Siete Grain Free Fuego Tortilla Chips, lightly crushed
Optional: About 4 pounds (or 2 individual pouches) Kirkland Signature Chicken Thighs
For vegetarian option: 2 cups frozen peas and carrots
2 cans Kirkland Signature Organic Diced Tomatoes, drained
2 cups vegetable broth
1 cup long grain rice
16 oz roasted red bell peppers, drained and roughly chopped
4 chipotle peppers in adobo
1 teaspoon garlic powder
1 teaspoon onion powder
2 ½ teaspoon sea salt
½ teaspoon black pepper
Lime wedges for serving
In a medium pot, combine chicken with water and simmer until chicken is cooked. Drain and pull chicken apart, discarding skin and bones. If making a vegetarian version, omit this step.
Preheat the oven to 400°F.
In a blender combine drained diced tomatoes, 2 cups of broth, chipotle peppers, onion powder, garlic powder, salt and pepper. Blend thoroughly.
In a 9 x13 baking pan, combine rice, pulled chicken and blended broth.
Mix in drained roasted red bell peppers ( and 2 cups of frozen peas and carrots if making it vegetarian) and cover the pan tightly with aluminum foil.
Bake for 40 minutes at 400°F. Uncover and top with crushed Siete Fuego Chips. Bake for an additional 5 minutes uncovered. Serve with fresh lime.
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Victoria
October 06, 2023
Great flavor but a bit too salty