Description
Description A cozy, hands-off weeknight winner combining tender shredded chicken, zesty spices, beans, corn, and rice into a comforting casserole.
Ingredients
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced (remove seeds for milder heat)
- 1 cup dry long-grain white rice
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 1 cup corn kernels, frozen
- 14 oz can black beans, strained and rinsed
- 450 g cooked chicken, shredded (about 3 cups )
- 3 1/2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- Optional: 1 to 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) for topping
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Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a skillet over medium heat, warm 1 tablespoon olive oil. Add onion, bell pepper, and jalapeño. Sauté until vegetables are soft, about 5–7 minutes.
- In a bowl, combine sautéed vegetables, rice, chicken, black beans, corn, and tomato paste. Add chili powder, garlic powder, cumin, oregano, and sea salt. Stir in chicken broth.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer. Top with cheese if desired.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
- Let cool for a few minutes before garnishing with green onions, cilantro, sour cream, avocado, or lime.
Notes
- Notes
- To keep the casserole moist, ensure the rice is fully submerged in broth during baking. You can also make it ahead and refrigerate for up to 24 hours before baking.