Ingredients
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, and drained
1 cup frozen corn, defrosted
16 oz jarred salsa
½ teaspoon chili powder
½ teaspoon paprika
1 cup cheddar cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a 12×9-inch casserole dish, combine rice, minced garlic, onion, and chicken broth. Stir until well mixed.
- Add chicken cubes, black beans, corn, salsa, chili powder, and paprika on top of the rice mixture, ensuring the rice is fully submerged in liquid.
- Sprinkle cheddar cheese evenly over the top.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and bake uncovered for an additional 10 minutes, until cheese is melted and bubbly.
- Serve hot.
Notes
- For extra heat, add diced jalapeños or extra chili powder.
- Try swapping cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend.
- Add vegetables like bell peppers, zucchini, or spinach for extra nutrition.
- Replace rice with riced cauliflower for a low-carb version, reducing broth to ½ cup.
- For a creamy twist, mix in ½ cup sour cream or cream cheese before adding cheese topping.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
