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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 36 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
octubre 06, 2023
Great flavor but a bit too salty