Ingredients
Scale
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 cup chicken broth
- 1.5 lbs chicken breasts cut into 1 inch cubes
- 1 cup black beans cooked, rinsed & drained
- 1 cup frozen corn defrosted
- 16 oz jarred salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese
Instructions
- Preheat the oven to 350 degrees.
- In a large casserole dish (12×9), lay down white rice, minced garlic, onion and chicken broth. Stir until combined.
- Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly.
- Top with cheddar cheese.
- Cover and bake for 45 minutes.
- Bake uncovered for an additional 10 minutes or until the cheese is melted.
Notes
- Serve with sour cream or avocado.
- Store leftovers in the fridge for up to 3 days.
- Ensure chicken reaches an internal temperature of 165°F.
- Keep casserole covered while baking to prevent dryness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southwest
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg