Description
A flavorful Mexican-inspired chicken and rice casserole. It’s a simple, comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup long-grain rice, uncooked
- 2 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: sour cream, salsa, avocado
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until browned.
- Add onion and bell pepper; cook until softened.
- Stir in garlic, chili powder, cumin, and cayenne pepper (if using). Cook for 1 minute.
- Add rice, chicken broth, black beans, and corn. Season with salt and pepper.
- Bring to a boil, then transfer to a greased 9×13 inch baking dish.
- Cover and bake for 25 minutes.
- Remove the cover, sprinkle with cheese, and bake for another 10 minutes, or until cheese is melted and bubbly.
- Let stand for a few minutes before serving.
- Serve with your favorite toppings.
Notes
- You can use pre-cooked chicken to save time.
- Feel free to add other vegetables, like diced zucchini or mushrooms.
- Adjust the spices to your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg