Mexican Chicken and Rice Casserole (Print Version)
# Ingredients:
→ Seasoning Blend
01 -
Chili powder, 1 tablespoon
02 -
Cayenne pepper, 1/2 teaspoon
03 -
Garlic powder, 2 teaspoons
04 -
Smoked paprika, 1 teaspoon
05 -
Onion powder, 1 teaspoon
06 -
Ground cumin, 1 teaspoon
07 -
Dried oregano, 1 teaspoon
08 -
Salt, 1 teaspoon
09 -
Black pepper, 1 teaspoon
→ Casserole Base
10 -
White onion, chopped, 1/2 cup
11 -
Red bell pepper, diced, 1
12 -
Uncooked brown rice, 1 cup
13 -
Low sodium chicken broth, 3 cups
14 -
Green chilies, deseeded and chopped, 2
15 -
Olive oil, 1 tablespoon
16 -
Tomato paste, 2 tablespoons
→ Main Ingredients
17 -
Corn kernels (canned or frozen), drained, 1 cup
18 -
Black beans, drained and rinsed, 1 (14 oz) can
19 -
Cooked chicken, shredded, 5 cups
20 -
Cheddar cheese, shredded, 1 1/4 cups
→ Fresh Toppings
21 -
Fresh cilantro, chopped
22 -
Green onions, chopped
23 -
Avocado, chopped
24 -
Your favorite salsa
# Instructions:
01 -
Heat oven to 400°F. Mix all seasoning ingredients together in a small bowl.
02 -
In a 9x13 baking dish, combine onion, bell pepper, uncooked rice, and the seasoning mix. In a separate bowl, mix chicken broth, chilies, olive oil, and tomato paste, then pour into the baking dish and stir.
03 -
Add corn, black beans, and shredded chicken to the baking dish, mixing well to combine everything evenly.
04 -
Cover dish tightly with foil and bake for 65-70 minutes until rice is tender. Remove from oven, uncover, top with shredded cheddar, and return to oven for 5-10 minutes until cheese is melty and golden.
05 -
Let rest 5-10 minutes, then top with fresh cilantro, green onions, avocado, and salsa before serving.
# Notes:
01 -
Rice cooks directly in the casserole - no pre-cooking needed
02 -
Can adjust spice level by modifying cayenne amount
03 -
Perfect for using leftover cooked chicken