low-sodium chicken broth(use amount per instructions on rice package)
2teaspoonsolive oil(or similar)
½cupdiced green bell pepper
½cupdiced yellow onion
16ouncesground chicken or turkey
8slicesColby Jack cheese
7ouncesnacho cheese Doritos(crushed, approx. ¾ of 9.25 ounce bag)
Add the chicken broth and bay leaf to a saucepan. Bring to a boil. Rinse the rice until the water runs clear. Add the rice to the broth and cook per package directions.
Heat a large, deep skillet over medium heat. Add the oil and the peppers and onions. Cook for 3-4 minutes until slightly softened.
Add the ground chicken and the dry spices. Cook for 7-8 minutes until cooked through, breaking the chicken apart as it cooks. Stir in the taco sauce and cook for another 2-3 minutes.
When the rice is ready, remove the bay leaf and spread the rice in an even layer over the turkey mixture.
Turn the heat to low and top with the slices of cheese. Cover for 1-2 minutes or until the cheese has melted.
Top with crushed Doritos and serve with all of your favorite taco toppings.
Cook the rice in chicken broth for added flavor. A bay leaf (optional) adds more flavor. Discard after the rice is cooked.
If using ground beef or chorizo, be sure to drain the excess grease before building the remainder of the casserole.
Use slices of cheese to provide a thick cheesy layer that doesn't simply melt away.
Store leftovers in the refrigerator for up to 2-3 days. To reheat, cover with aluminum foil and bake at 350 degrees until warmed through. Uncover and bake for another 5-10 minutes to allow the Doritos to crisp up.
To make ahead, prep the meat/veggie layer and refrigerate for up to 2-3 days. The cooked rice can also be kept in the refrigerator. When ready to assemble, heat the meat/veggie mixture in a skillet, then top with the rice, and proceed with the rest of the recipe as directed.