Mexican Chicken and Rice Casserole
This Mexican chicken and rice casserole is a simple oven-baked dinner made with seasoned rice, juicy chicken, black beans, and plenty of cheese.
Ingredients
- 2 cups chicken broth
- 1 pound chicken breast , cut into 1 inch pieces
- 1 cup long grain rice ,uncooked
- ½ yellow onion , chopped
- ½ red bell pepper , chopped
- 2 cloves garlic , minced
- 2 Tablespoons taco seasoning
- 1 can black beans , drained and rinsed
- 1 can Rotel (10 ounces)
- ½ cup salsa
- 1 cup shredded cheddar cheese
- salt and pepper to taste
Cilantro and pico de gallo to garnish
Instructions
- Preheat oven: Preheat the oven to 400°F
- Heat broth: In a small bowl, heat 2 cups of chicken broth in microwave for 2 minutes, or until hot.
- Mix ingredients: Add 1 pound chopped chicken, 1 cup rice, 1/2 chopped onion, 1/2 chopped red pepper, 2 cloves garlic, 2 Tablespoons taco seasoning, 1 can black beans, 1 can rotel, and 1/2 cup salsa into a 9x13 inch casserole dish. Mix. Cover with foil.
- Bake, add cheese and bake again: Cook 35 minutes. Remove from oven and stir. Top with cheese and cook another 15 minutes, uncovered, until the cheese is bubbly and browned. Serve with cilantro and pico de gallo, if desired.
Notes
Store: Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
Freeze: Transfer it to a freezer-safe container and keep frozen for up to 2 months. Thaw it overnight in the fridge and reheat in the microwave, the oven, or a skillet. So easy!
Nutrition
Calories: 362kcal, Carbohydrates: 42g, Protein: 28g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 69mg, Sodium: 721mg, Potassium: 715mg, Fiber: 6g, Sugar: 4g, Vitamin A: 789IU, Vitamin C: 22mg, Calcium: 192mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
