Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Mexican Chicken & Rice Casserole

with Monterey Jack Cheese & Lacinato Kale

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

As the weather cools down, our minds turn to comforting, hot casseroles. We’re making this one Mexican-style, with chicken, rice, black beans, cilantro and authentic spices. To shake things up, we’re also adding beautiful, Italian-variety kale to the mix, and topping the casserole with shredded Monterey Jack (a mild American cheese). In the oven, the cheese melts down to a wonderfully crispy crust—while beneath, the vibrant flavors of the filling come together deliciously. Dig in, chefs!

fresh
ingredients
Mexican Chicken & Rice Casserole with Monterey Jack Cheese & Lacinato Kale
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. In a medium pot, combine the rice, 2½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 10 to 12 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Peel, halve and thinly slice the onion. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the beans. Thinly slice the cilantro leaves and stems.

Start the filling:
3 Start the filling:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through.

Add the vegetables:
4 Add the vegetables:

Add the diced tomatoes, kale, beans and ½ cup of water to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the liquid has thickened; season with salt and pepper to taste. Transfer to the pot of cooked rice.

Finish the filling & assemble the casserole:
5 Finish the filling & assemble the casserole:

To the pot of cooked rice, chicken and vegetables, add the crema, ¼ of the cheese and all but a pinch of the cilantro. Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a baking dish. Evenly top with the remaining cheese.

Bake the casserole & serve your dish:
6 Bake the casserole & serve your dish:

Place the casserole in the oven and bake 12 to 14 minutes, or until the cheese is browned and bubbling. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with remaining cilantro. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

Preheat the oven to 450°F. In a medium pot, combine the rice, 2½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 10 to 12 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Peel, halve and thinly slice the onion. Remove and discard the kale stems; roughly chop the leaves. Drain and rinse the beans. Thinly slice the cilantro leaves and stems.

Start the filling:
3 Start the filling:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through.

4 Add the vegetables:

Add the diced tomatoes, kale, beans and ½ cup of water to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the liquid has thickened; season with salt and pepper to taste. Transfer to the pot of cooked rice.

Add the vegetables:
Finish the filling & assemble the casserole:
5 Finish the filling & assemble the casserole:

To the pot of cooked rice, chicken and vegetables, add the crema, ¼ of the cheese and all but a pinch of the cilantro. Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a baking dish. Evenly top with the remaining cheese.

6 Bake the casserole & serve your dish:

Place the casserole in the oven and bake 12 to 14 minutes, or until the cheese is browned and bubbling. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with remaining cilantro. Enjoy!

Bake the casserole & serve your dish: