Ingredients
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2 cups cooked rice
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2 boneless skinless chicken breasts, chopped (medium size)
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1 cup monterey jack cheese, shredded
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1 cup evaporated milk
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2 large eggs, lightly beaten
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1/4 cup cilantro, finely chopped
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1 teaspoon cumin
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1/2 teaspoon salt
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1 1/2 tablespoons red onions, finely chopped
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2 tablespoons jalapenos, seeded and diced
Instructions
- Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish.
- Prepare rice as directed to make 2 cups of cooked rice.
- Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces.
- Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish.
- Bake for 40 minutes. Cut into squares and serve.