Ingredients

The following ingredients have 8 Servings
  • 2 5 oz packages Spanish flavored rice, cooked and cooled
  • 1 small onion (diced)
  • 1 small poblano pepper (seeded and diced)
  • Olive oil
  • 1 10 3/4 oz can cheddar or fiesta nacho cheese soup
  • 1 1/2 cup 2% or whole milk
  • 8 oz onion & chive cream cheese (softened)
  • 3-4 cup rotisserie chicken (roughly chopped)
  • 1 16 oz can pinto beans, drained
  • 1 cup thick and chunky salsa
  • 1 Tbsp cumin
  • 1 Tbsp dark chili powder
  • 1 tsp garlic salt
  • 1/2 tsp lemon pepper
  • 1 1/2 cup shredded sharp cheddar cheese
  • Suggested toppings: pico de gallo. sour cream (guacamole)

Instruction

  • Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  • In a medium-size skillet over medium-high heat, saute the diced onion and poblano pepper in a couple of drizzles of olive oil. Cook for about 5 minutes until softened and beginning to brown then remove from the heat.
  • In a stand blender whip together the soup, milk and cream cheese until smooth.
  • In a large mixing bowl, mix together the cooked rice, onion and pepper, blended sauce, chicken, pinto beans, salsa and seasonings. Mix well then pour into the baking dish.
  • Top with the shredded cheese. Bake for 35-40 minutes until bubbly.
  • Rest for 10 minutes before serving with pico de gallo and a dollop of sour cream. .