Description
A Mexican-American casserole featuring tender shredded chicken, brown rice, black beans, and corn baked with golden cheese and zesty fajita seasoning for a single-pan, family-friendly meal.
Ingredients
5 cups shredded chicken (rotisserie or poached)
1 cup brown rice (parboiled)
3 cups low-sodium chicken broth
1 1/4 cups Monterey Jack cheese (or Mild Cheddar/Pepper Jack)
14 oz canned black beans (drained and rinsed)
1 cup corn kernels (fresh or frozen)
1 red bell pepper (diced)
1/2 cup diced onion (yellow or white)
3 tbsp fajita seasoning
8 oz green chilies (diced or canned)
Instructions
Preheat oven to 375°F (190°C)
Sauté onion and red bell pepper in a casserole dish until softened
Add drained black beans, corn, fajita seasoning, and green chilies; stir to combine
In a bowl, mix brown rice and chicken broth; pour into the casserole dish
Fold in shredded chicken to evenly distribute
Evenly spread chopped Monterey Jack cheese over the mixture
Bake uncovered for 45 minutes until golden and bubbly
Let rest for 10 minutes before serving in warm tortillas
Notes
Parboiled rice ensures ideal texture
Frozen corn can be added without thawing
Green chilies add mild heat and freshness
Wrap left overs tightly and refrigerate for up to 3 days
- Prep Time: 15
- Cook Time: 55
- Category: Chicken Recipes
- Method: Baking
- Cuisine: Mexican-American