Mexi Elote Chicken N Rice Bake


Amazing take on the Elote, Mexican Street Corn. Be sure to read notes for options.

Tay’s Mexi Marinaded Chicken, uncooked (Recipe below. See notes)

2c + 1/4c Instant White Rice
2 Chicken Broth Cubes, crushed + 2c Water
1 can Southwestern Corn (Pepper/Onion kind), drained
1 can Mild Jalapeno LIME Black Beans, drained
1 Onion
Optional (I did 1c each): Sweet Mini Bell Peppers, Mushrooms

1 can Sweet Creamed Corn (*See Notes)
1tsp Chili Powder
1/2tsp Garlic Powder
1/2tsp Paprika
2T Mayo
1/4tsp Dried Cilantro

To top (1/2way through cooking):
Sprinkle Mexi Cheese
Sprinkle Parm. Cheese

Marinade thawed Chicken 4-6hours (See notes).
Mix together Creamed Corn, Chili Powder, Garlic, Paprika, and Mayo. Set aside.
Butter Flavor Cooking Spray Baking Dish. Dump in Rice and Water. Sprinkle over Crushed Broth Cubes. Stir. Add in Corn, drained Black Beans, Onions, and Peppers/Mushrooms (If using).. Stir in Creamed Corn Sauce. Top with Marinaded Chicken.
Cover with Foil. Bake about 425 for about 35minutes. Remove Foil, cut up Chicken, slight stir. Top with Shredded Cheese and good sprinkle Parmesan Cheese. Bake, uncovered, for about 10-15 more minutes. Serve with Salsa and Sour Cream!

*** NOTES: Use 2 cans Creamed Corn instead of 1, and choose to skip Southwestern Corn.
CHICKEN and Marinade IS OPTIONAL! You can just make this an Elote Corn and Rice without meat. Or, use Plain, unmarinaded, Chicken. Or, use your favorite Mexi Marinade/Meat. So, Marinading Step is optional!

Tay’s Mexi Chicken Marinade (4-6hours. *See notes):
About 1-1.5 Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)

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