Description
A cozy, hands-off weeknight winner combining tender shredded chicken, zesty spices, beans, corn, and rice into a comforting casserole.
Ingredients
Scale
- 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
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
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
Keywords: casserole, chicken, burrito, Tex-Mex, comforting, easy