Spicy Chili-Chicken Rice

Ingredients

• 1  avocado fresh peeled halved seeded chopped
• 3 cups brown white cooked
• 1 tablespoon butter 
• 16 ounce tomato sauce del monte® canned
• 0.3 teaspoon cayenne pepper 
• 1  serrano chile pepper fresh seeded finely chopped
• 2 teaspoons chili powder 
• 1.5 cups chicken breast cooked chopped
• 15.3 ounce southwest corn with poblano and red peppers, drained del monte® canned
• 1 medium bell pepper green chopped
• 6 cups iceberg lettuce shredded
• 0.7 cup bite-sized strips jicama 
• 6 servings lime wedges 
• 1 medium onion chopped
• 0.5 cup cheddar cheese shredded

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 350 degrees F. Melt butter over medium heat in a large skillet.
2. Add onion and serrano pepper. Cook and stir for 4 to 5 minutes or until tender.
3. Combine the cooked onion and serrano, the rice, chicken, canned corn, canned tomato sauce, chili powder and cayenne pepper in a large bowl.
4. Transfer to a greased 2-quart casserole.
5. Bake, covered, for 40 minutes.
6. Sprinkle with cheese.
7. Bake for 5 more minutes or until cheese is melted.
8. Let stand for 10 minutes before serving.
9. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges.