- 1 tablespoon butter
- 1 medium onion, chopped
- 1 fresh serrano chile pepper, seeded and finely chopped
- 3 cups cooked brown or white rice
- 1 1/2 cups chopped cooked chicken breast
- 1 (15.25 ounce) can Del Monte® Fiesta Corn™ or Del Monte® Southwest Corn with Poblano and Red Peppers, drained
- 2 (8 ounce) cans Del Monte® Tomato Sauce
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup shredded Monterey Jack or Cheddar cheese
- 6 cups shredded iceberg lettuce
- 1 medium green bell pepper, chopped
- 1 fresh avocado, halved, seeded, peeled and chopped
- 2/3 cup bite-sized strips jicama
- Lime wedges
- Preheat oven to 350 degrees F. Melt butter over medium heat in a large skillet. Add onion and serrano pepper. Cook and stir for 4 to 5 minutes or until tender.
- Combine the cooked onion and serrano, the rice, chicken, canned corn, canned tomato sauce, chili powder and cayenne pepper in a large bowl.
- Transfer to a greased 2-quart casserole. Bake, covered, for 40 minutes. Sprinkle with cheese. Bake for 5 more minutes or until cheese is melted. Let stand for 10 minutes before serving.
- Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges.