Chicken Fajita Rice Casserole (Print Version)

# Ingredients:

01 - 1/2 cup finely diced onion
02 - 1 red bell pepper, diced
03 - 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
04 - 3 tablespoons fajita seasoning (homemade or store-bought)
05 - 1/8 teaspoon cayenne pepper (optional)
06 - 1 cup frozen corn kernels
07 - 1 can (14 ounces) low-sodium black beans, drained and rinsed
08 - 5 cups shredded chicken
09 - 3 cups reduced-sodium chicken broth
10 - 1 can (4 ounces) mild green chilies
11 - 1 tablespoon olive oil
12 - 2 tablespoons tomato paste
13 - 1 1/4 cups shredded Monterey Jack cheese

# Instructions:

01 - Begin by preheating your oven to 400°F. In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if you're using it. Stir these dry ingredients together until they're evenly distributed throughout the dish. This creates the aromatic foundation for your casserole.
02 - In a separate bowl or large measuring cup, whisk together the chicken broth, canned green chilies, tomato paste, and olive oil. Make sure to whisk thoroughly until the tomato paste is completely incorporated without any lumps. This liquid mixture will cook the rice and infuse it with all those delicious Southwestern flavors as the casserole bakes.
03 - Pour the liquid mixture over the rice mixture in the baking dish and stir to combine. Next, add your shredded chicken, drained and rinsed black beans, and frozen corn kernels. Give everything a good stir until all ingredients are evenly distributed throughout the dish. The colorful mix of ingredients should be well combined but not packed down too tightly.
04 - Cover the baking dish tightly with aluminum foil. This is important as it traps the steam inside, allowing the rice to cook properly. Transfer the covered dish to your preheated oven and bake for 65-70 minutes. You'll know it's done when all the liquid has been absorbed and the rice is tender. If you're using brown rice, it might take slightly longer than white rice.
05 - Once the casserole is cooked through, remove it from the oven and carefully take off the aluminum foil - watch out for the hot steam! Evenly sprinkle the shredded Monterey Jack cheese over the entire surface of the casserole. The residual heat will start melting the cheese, but we want it to get perfectly melty and slightly golden.
06 - Return the now uncovered dish to the oven for a final 5-10 minutes, just until the cheese is completely melted and has developed light golden spots. Once done, remove from the oven and let it rest for 5-10 minutes before serving. This resting time allows the flavors to settle and makes serving easier. If desired, top with fresh chopped cilantro, sliced green onions, a dollop of salsa, or sliced avocado for extra flavor and freshness.

# Notes:

01 - This one-dish chicken and rice casserole brings together classic Tex-Mex flavors in a family-friendly meal that's perfect for busy weeknights.
02 - You can prepare this ahead of time up to the baking step, cover and refrigerate, then bake when needed (you may need to add 10-15 extra minutes to the baking time if starting from cold).
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat beautifully in the microwave.

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