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Spicy Chicken & Wild Rice
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4 cups cooked wild rice
1-1/4 lbs ground chicken or turkey
2 (4.00 ounces) cans chopped green chilies
1 teaspoon cumin
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 cup chopped onions
1 cup chopped red bell pepper
3 tablespoons oil
3 tablespoons flour
1 cup chicken broth
1 (9.00 ounces) box frozen corn
1 cup evaporated milk
2 cups shredded Monterey jack cheese, divided
Preheat oven to 350*.
Place wild rice in 2 quart casserole- buttered. In a large skillet, brown ground chicken/turkey; adding chilies and seasonings- drain fat. Add this to the casserole.
In the same skillet, lightly saute onion and red pepper in oil.
Add flour, stirring unitl bubbly. Gradually stir in broth. Add corn; heat through. Stir in milk. Add mixture to casserole. Toss all ingredients.
Add 1-1/2 cups of the cheese- toss lightly. Sprinkle remaining cheese on top. Cover; bake until heated through- approx. 30 minutes. Remove cover; bake 5 mintues longer.
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