Ingredients
Main Ingredients
- 1/2 cup finely diced red onion
- 1 large red bell pepper, diced
- 1 cup uncooked long-grain white rice (basmati or jasmine)
- 3 tablespoons taco seasoning (homemade or store-bought)
- 3 cups reduced sodium chicken broth
- 2-3 jalapenos, seeds removed, chopped (or 1 (4 ounce) can mild green chilies)
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 6 cups shredded rotisserie chicken (or about 3 cooked chicken breasts, shredded)
- 1 (14 ounce) can low sodium black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 1/4 cups shredded Monterey Jack cheese (or cheddar, queso blanco, or pepper jack)
Toppings (Optional)
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Sliced jalapenos
- Guacamole
- Sliced olives
- Chopped green onions
- Cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- Mix Vegetables and Rice: In a 3.5-quart round casserole or a 9×13-inch rectangular baking dish, combine the finely diced red onion, diced red bell pepper, uncooked white rice, and taco seasoning. Stir the ingredients together until well mixed.
- Prepare Broth Mixture: In a separate bowl, whisk together the reduced sodium chicken broth, chopped jalapenos or green chilies, minced garlic, tomato paste, and olive oil until the mixture is smooth and uniform. Pour this liquid mixture into the baking dish with the rice and vegetables, stirring to combine evenly.
- Add Chicken, Beans, and Corn: Incorporate the shredded chicken, drained black beans, and frozen corn kernels into the baking dish. Mix everything thoroughly to ensure even distribution.
- Bake Covered: Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for 65-70 minutes, or until the rice has absorbed the liquid and is fully cooked.
- Add Cheese and Finish Baking: Remove the cover and evenly sprinkle the shredded cheese over the top of the casserole. Return the dish to the oven uncovered and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Cool and Serve: Once finished baking, allow the casserole to rest for 5-10 minutes to set. Serve warm topped with optional garnishes such as cilantro, sour cream, sliced olives, green onions, salsa, and guacamole for extra flavor.
Notes
- You can substitute rotisserie chicken with cooked chicken breasts or thighs for homemade shredding.
- Adjust the heat level by using fewer jalapenos or milder green chilies if preferred.
- For a vegetarian version, omit chicken and add extra beans or vegetables.
- Use a good-quality taco seasoning mix or make your own for fresh flavors.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven or microwave.
- Make sure to keep the dish covered during the initial baking to allow the rice to cook properly without drying out.
- Prep Time: 10 Minutes
- Cook Time: 1 Hour 15 Minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
