Ingredients
Main Ingredients
- 1½ cups uncooked rice
- 2 cups chicken broth
- 2 cups cooked chicken, diced
- 1 cup black beans, drained
- 1 cup corn kernels
- 1 cup salsa
Spices & Cheese
- 1 tsp chili powder
- ½ tsp cumin
- Salt & pepper, to taste
- 1 cup shredded cheddar or Mexican blend cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the casserole evenly.
- Mix Base Ingredients: In a baking dish, combine the uncooked rice, chicken broth, salsa, chili powder, cumin, salt, and pepper, mixing well to evenly distribute the spices and salsa with the rice and liquid.
- Add Protein and Veggies: Stir in the diced cooked chicken, drained black beans, and corn kernels, making sure everything is integrated into the rice mixture thoroughly.
- Bake Covered: Cover the baking dish with a lid or foil and bake in the preheated oven for 40 minutes, allowing the rice to cook and absorb the flavorful broth while the other ingredients meld together.
- Add Cheese and Finish Baking: Remove the cover and sprinkle the shredded cheddar or Mexican blend cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Notes
- Add sliced jalapeños for an extra spicy kick if desired.
- Serve this casserole with a dollop of sour cream or slices of fresh avocado for creaminess.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
