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- Chicken and rice
A Mexican-inspired casserole dish, made by baking together rice, chicken, courgette, mushrooms, black beans, chillies and cheese. It's a delicious one pot meal.
482 people made this
- 65g brown rice
- 250ml vegetable stock
- 1 tablespoon olive oil
- 50g onion, diced
- 1 medium courgette, thinly sliced
- 2 skinless, boneless chicken breast fillets, cooked and chopped
- 50g fresh mushrooms, sliced
- 1/2 teaspoon cumin
- salt to taste
- ground cayenne pepper to taste
- 1 (400g) tin black beans, drained
- 1 (130g) tin diced green chillies, drained
- 50g carrots, grated
- 200g Gruyere cheese, grated
MethodPrep:15min ›Cook:1hr35min ›Ready in:1hr50min
- Mix the rice and vegetable stock in a pot and bring to the boil. Reduce heat to low, cover and simmer 45 minutes or until rice is tender.
- Preheat oven to 180 C / Gas 4. Lightly grease a large casserole dish.
- Heat the olive oil in a frying pan over medium heat and cook the onion until tender. Mix in the courgette, chicken and mushrooms. Season with cumin, salt and ground cayenne pepper. Cook and stir until courgette is lightly browned and chicken is heated through.
- In large bowl, mix the cooked rice, onion, courgette, chicken, mushrooms, beans, chillies, carrots and 1/2 the Gruyere cheese. Transfer to the prepared casserole dish and sprinkle with remaining Gruyere.
- Cover casserole loosely with foil and bake 30 minutes in the preheated oven. Uncover and continue baking 10 minutes or until bubbly and lightly browned.
Diced green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.
Reviews & ratingsAverage global rating:(505)
Reviews in English (390)
Delicious- everyone loved it !-17 Jan 2015
by Chuck Sampson
Nice change from the everyday. I took the advise of other reviewers and used about 1 cup of shredded carrot. I also doubled the brown rice. ( that rice sure had a nice flavor simmered in the vegetable broth ) I also used cheddar cheese instead of swiss. Next time I will mix montary jack cheese and cheddar. My family enjoyed it, and will make it again-23 Dec 2006
by Maus in the Kitchen
This was delicious! I'm giving it five stars based on how good it would be even without my changes!Omitted the mushrooms and carrots (didn't have any), chicken broth instead of veggie (what I had), probably doubled the cumin and used chili powder instead of the peppers (I'm a hot-spice wimp), and added a can of (well-drained) petite diced tomatoes. I also halved the cheese -- 1/2 C mexican blend mixed in, then maybe 1/2 C on top -- to watch my middle! (If anyone else tries with tomatoes, I made sure to spoon off the 1/2 C or so of liquid that they released. It would have been soggy otherwise!)My boyfriend LOVED IT, and I will make it again and again! The best part is -- only $.60 a serving!!!-30 Jan 2008
Chicken, Black Bean and Rice Casserole recipe - Recipes
Can I share a secret? It is a bit embarrassing, but with every good embarrassing secret, it makes for good reading. I suppose. Ok, here goes. A bit personal here. Being a part of running RecipeZazz.com is lots of fun. And I get to dive into something else that I love. Being a food blogger on the blogging side of a recipe sharing site. But I must say, there is one really awful and hard thing about being a food blogger. Ok, here goes. Don't laugh. Serious stuff here. It's 3:00 in the afternoon. I am rummaging through, literally now, tens of thousands of recipes, trying to decide what recipe I want to cook up for tonight. I don't have a general game plan. I am just crazy hungry and some of the food photos by our members are leaving me wiping the salivating drool from the side of my jaw with just one thought. Forget it. I am just getting a pizza. mmmm. p.i.z.z.a. I slowly type in pizza in the search field and find so many really good pizza recipes that I start to day dream about all the fun we can have as a family rolling out dough, splashing on sauce, sprinkling and then throwing on masses of cheese and other toppings. you get the idea.
Time to get serious. I need a recipe that YOU can engage in. Both in reading and in wanting to make the recipe yourself. Empowerment. Right. I am still crazy hungry. Time to settle down, grab a healthy snack to settle the cravings, and focus. Like the days of school before writing an exam. I think I had more focus back then. You? Brings me to a question. What kind of a hungry foodie are you? A mouse, cat or bear? Me - ya, ask my family. I am definitely a bear. I confess. I have zero focus when I am hungry. Like now! Ok, snack time. This is a great snack. It is a flat bread with sesames on it, with a spreading of a garden vegetable and herb cheese. You can get this cheese ball typically around the section where you shop for fancy cheeses. Definitely worth your effort to get if you have never tried one of these cheese balls before. Yum! It will transform your crackers and make your guests think you are a foodie rock star. Get your music on cause when you top it off with a simple strawberry with sugar sauce it will make your guests go bananas. It is that good. I am using a recipe I wrote about here. Great appetizer for this dish. And what a serious dish this is!! It has the right amount of comfort food ideas that pack your senses into knowing that your hunger craving is gonna really take a dive. Cause this has got the right stuff. Melted cheese. Comfort food casserole. Mexican cuisine. That fast food idea with homemade goodness. Think delicious and you arrive at our meal of the day today. And left overs for lunch tomorrow. Maybe not. Cause the family is gonna eat this right up. I must admit, I have never cooked rice in chicken broth before. Is that normal?
Recipe: Chicken, Black Rice and Bush’s Pinto Bean Casserole Summary: Easy pantry recipe to add rotisserie chicken to.
- 3 cups black rice (or quinoa/rice mixed)
- 4 1/2 cups chicken broth
- 1 jar corn chile (I use Trader Joe’s brand) (optional)
- 2 cans (15 oz) Bush’s Pinto Beans, rinsed
- 2 cups salsa
- 2 cups sour cream
- 1 Rotisserie chicken, pulled and chopped
- 3 cups cheese (Mexican blend)
- Preheat oven to 350 degrees.
- To prepare the rice (or quinoa mixture), cook ahead of time in a rice cooker (or on the stove, but you may need less chicken stock).
- Mix the chicken, cooked rice (quinoa), 2 cans of drained beans, and 1 jar of Corn Chile together in a bowl. Add in the salsa.
- Spray a 9吉 pan with cooking spray. Add the chicken bean mixture.
- Spread 2 cups of sour cream on top of the chicken bean mixture. Top with 3 cups of Mexican-blend cheese.
- Spray and place one side of 9吉 piece of foil with cooking spray to prevent cheese from sticking cover the casserole and bake for 30 minutes.
- Uncover the casserole and bake for an additional 10 minutes.
Preparation time: 30 minute(s)
Number of servings (yield): 8
(I have a working relationship with Bush’s Beans and they sponsored this post today.)
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13 Comments on &ldquoChicken, Black Rice and Bush’s Pinto Bean Casserole&rdquo
Was really good, but not near that amount of liquid (chicken broth) needed.
Sandy, I’m writing this and my mouth is literally drooling, chicken, sour cream and black rice… mmmm. I think it not only looks delicious but would I be right in saying it’s also pretty nutritious?
yum! Is it corn relish or corn chili? I have not seen the corn chili at TJ’s
That recipe looks great Sandy. We too keep our pantry filled with things to throw together an impromtu meal . Since we live at least 20 minutes from the nearest grocery store it is essential that we do! We always have canned beans, extra pasta, rice, broth, all the things you would need for any recipe. We also always have onions chopped, peppers chopped, red, gold, and green, and even green peppers whole frozen in the freezer so that we can throw together a meal in a flash. My mother used to call herself the fastest cook in the West, well that was because when we were growing up we went to the grocery store EVERY night and bought all the items for dinner. Imagine when I got married, we got back from our honeymoon, my wife said let’s go grocery shopping. I thought we were shopping for the nights meal, was I ever surprised when we shopped for a WHOLE week at a time, something I had never done growing up. But I love having all the ingredients to make almost any go to recipe at an instant, so that you can entertain on the fly.
Blessings to you and yours, try to stay out of the wind today, we are having horrible winds here in the Redding area!!1
Curtis & Sherrie
Looks incredible Sandy!! Can’t wait to place this one on my menu rotation!
this sounds really good. but we don’t have trader joe’s, so what is corn chile??
Great recipe Sandy! Very filling and comforting!
Oh Sandy!…you have just had so many wonderful blog posts during this spring season, I don’t know where to begin!
First…hope you are all safe and sound…I heard about Earthquakes in Oregon! Please keep us posted. Our prayers are with everyone in harm’s way.
Love the black bean recipe! Those beans are so popular here in Texas. :-)
For staples in my pantry, I do keep a lot of beans on hand – both canned (which are so easy!) and dried. I also love having a nice assortment of pastas and sauces – especially a wonderful jarred pesto that may local grocery store sells under their own label. And although this is not for everyone – – – we do enjoy small fish like anchovies, sardines, kippers, and herring – – – so I keep multiple cans and jars of those on hand! And I also like to keep cracked wheat – (bulghur …sp?) on hand to make tabbouleh. I am able to grow a ton of flat leaf Italian parsley here in central Texas so making tabbouleh is always a good way to use it up.
Another thing I keep on hand is farro. This is an Italian grain I grew up eating but seems to be growing in popularity here in the US. (Some folks call in emmer). I can even find a quick cooking version in my little local grocery store (and organic, no less!) It’s also usually available online.
The nice thing about farro is that you can get it pearled or semi-pearled and even a “quick-cooking” version depending on how much time you have. It is nutty and sort of sweet. We just love it. You can use it in so many ways including adding it to soups.
Much love to you and your family…and Happy Easter too!
Oh Sandy, this looks SO good. I’m craving Mexican more than you can imagine right now. I started The Maker’s Diet…. and as soon as I get to the phase where I can eat grains… I’m making this for Friday night Mexican night. :-)
Chicken Black Bean Casserole
One of my "go-to" dinners is this chicken black bean casserole. Like so many others, my family really loves Mexican food. It's the one thing we can usually all agree on when choosing a restaurant.
Several years ago I found a recipe for a black bean casserole in a magazine. Originally, it was a vegetarian recipe but I've been adapting it with chicken and a few other ingredients for an easy dinner option.
The great thing about this one is that you can change it up to add, exchange, or exclude some of the ingredients.
Chicken and Black Bean Casserole Variations:
- Bring it back to its vegetarian roots by excluding the chicken.
- Change up the protein by using cooked shredded pork or ground beef
- Try making it with corn tortillas instead of flour tortillas
- Use pinto beans, kidney beans, or some combination of both.
- Change up the cheese mixture by using Monterey Jack, Manchego, or Queso cheese.
- Try adding corn or different varieties of salsa.
The possibilities are many and I'm pretty sure that you can easily find a winner.
We like to serve this casserole with lots of fresh shredded lettuce, chopped tomatoes, and sour cream. You could add sliced olive and pickled jalapeno peppers for the hot and spicy lovers.
Make it fun by providing all the above in little bowls for a toppings bar, and let everyone chose what they like.
Can you freeze this casserole?
Yes, you can. Similar to dishes like lasagna, and other casseroles, it freezes well so you can make two. One for dinner and one to freeze for the future.
On a final note, also like many casseroles, this one a great heated up as leftovers the next day.
- 3 cups shredded hash brown potatoes
- 1 (6 ounce) can French-fried onions, divided
- 6 slices processed American cheese
- 4 skinless, boneless chicken breast halves - cut into bite size pieces
- 1 (10.75 ounce) can condensed cream of chicken soup
- ¾ cup milk
- 1 (15 ounce) can corn
Preheat oven to 375 degrees F (190 degrees C).
Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.
Mexican Chicken, Black Beans and Rice
- Author: (By Lee Clayton Roper)
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6 servings 1 x
Mexican Chicken Black Beans and Rice is a quick and easy casserole that takes minutes to prepare and is guaranteed to please!
1 1/2 cups chopped cooked chicken (rotisserie works well)
2 cups cooked brown and wild rice mix (can also add quinoa)
1 can (4 ounce) chopped green chiles, drained
1 cup canned black beans, drained and rinsed
1 cup corn, fresh or frozen (no need to thaw the frozen corn)
1/2 cup salsa (I like to use Pace Picante, medium), plus more for serving
1/2 cup sour cream (regular or low fat)
1 cup shredded sharp Cheddar cheese, divided
5 to 6 chopped green onions, white and some of the green part
3 to 4 tablespoons chopped fresh cilantro (optional)
2 1/2 teaspoons ground cumin
fresh ground pepper, to taste
- Preheat oven to 350 degrees. Spray a 2 quart baking dish with olive or grapeseed oil (an 8 by 8- or 7 by 11-inch dish works well).
- In a large mixing bowl, combine all the ingredients using only 1/2 cup of the Cheddar cheese. Season to taste with salt and pepper.
- Spread evenly in the prepared dish and top with the remainder of the Cheddar cheese. Bake for around 25 minutes or until heated through. Serve additional salsa and prepared guacamole on the side.
Make ahead: Casserole can be prepared earlier in the day, covered and refrigerated. Can also be frozen for up to 1 month. Bring to room temperature before baking, and increase cook time by around 5 minutes.
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Reviews ( 59 )
I was pleasantly surprised and enjoyed the way everything came together. This was simple and just as good even after making the few substitutions I had to in order to prepare this. I was mostly shocked by my picky 6 YO's approval and will def make more in the future!
The whole family gets excited when they see this dish in the table!
Made this recipe & was very pleased with the results! Added cumin, chopped Serrano pepper, and red bell pepper. Omitted the carrot. I will be making this casserole again. It's super easy & tastes great!
Baking this dish, or heating in a microwave, brings all ingredients to the same temperature, allows flavors to meld, and yes, lets the cheese melt.
This dish can be refrigerated and cooked the next day. The recipe makes a lot, and smaller households can benefit by freezing half for the next week. One commenter split the dish into two containers and gave one to a friend with a new baby.
Really good and easy for a week night meal. I think next time I will had a little cayenne pepper to the mix.
Really easy to make and really tasty. Could use some more seasonings to add flavor but its ok the way it is. My first time ever cooking and i nailed it!
good weeknight meal, used rotisserie chicken. Split into two smaller pyrex dishes so I had one for us and one for a friend who just had a baby.
This recipe is easy and delicious. Perfect week night meal.
YUMS! Not only is this a cheap and easy dish, it is also yummmmmie! Husband raved! My coworkers fought over the leftovers at work. Oh yeah, I'll make this one again!
Sounds like everything is already cooked! What are we putting in oven for?? to melt the cheese??
Just made this for my family and it was a hit! I rarely make the same thing twice, but I'll make this again!
I changed this dish around a bit with brown rice instead of yellow and pan fried some Tilapia in olive oil and garlic instead of using the chicken. It turned out FABULOUS. I will make this one again and again.
It was my first time ever eating black beans but my girlfriend did so good, This recipe will be on our menus. we are looking what to cook tonight.
I really enjoyed this recipe! it was super easy and turned out wonderful, I added snap peas and corn to it as well (the more veggies the better!) and cooked my chicken with some black sesame oil and some spices. I also used yellow safron rice and topped with a little cumin and cayenne seasoning and crunched up tortilla chips, it was awesome and I will definitely use this recipe again!
This is a great easy recipe. I change two things. My kids love it too. 1-Use a whole rotisserie chicken for the chicken portion 2-Add a can of Rotel Tomato and Green Chilies
This is so delicious! I left out carrots, used Mild Rotel Tomatoes w/Chilis, Mahatma Yellow Rice and Cheddar cheese instead of Monterey Jack. For the chicken, I seasoned boneless breasts with salt, pepper, cumin, onion powder and chili powder and cooked on grill pan, then chopped and added 2 cups. So, so good. Will definitely make again. Loving the left-overs for lunch this week! :-)
I didn't have yellow rice - used white rice left over from chinese take-out the night before. Use a healthy dash of Lousiana hot sauce, and my husband couldn't stop eating it! In fact, he asked me to make it again tomorrow night! Pretty looking, nice colors, good flavor balance (even with white rice) and fairly easy to make. Smells good in the oven too.
This is delish! Very flavorful. Used the Zatarain's rice mix per other suggestions but to cut down on salt used the Bush's low sodium black beans, drained and rinsed well. I didn't have any cooked chicken so sauteed cumin-tossed breast with the onion, pepper, and carrots. I also didn't add the extra cheese on top. We like our food a bit spicier and mixed about 1-2T of chili powder (didn't measure, just shook it in) before baking. It was so popular that, after lunches for all, there's barely any left! I will definitely make again.
This meal was GREAT! My whole family LOVED it! Will definately make this again! I added corn to the recipe and used zatarans yellow rice. Also sour cream and salsa for toppings! 5 *.
This meal was okay but really just that. Not sure how it has a 5 star rating. It needs some serious tweaking to be deemed outstanding.
Great recipe! I poached 3 chicken breasts. I subbed cheddar for the monterrey jack and only used 1 1/2 cups. I loved all the veggies. I am looking forward to the leftovers for lunch tomorrow!
My family really enjoyed this. It can be hard to please 4 kids and a husband, but this one did it! I used Zataran's yellow rice and, like the other reviewer said, it came in an 8 oz box. I did double the recipe, and it will feed an army when you do that! It almost overflowed a 9x13 pan! For time saving purposes, I used frozen pre-cooked grilled chicken strips and cut them into cubes. (I did thaw them some first.) I also added a can of corn and did not use green pepper. The only things I did not double were the black beans and corn it seemed to be plenty.
Where I live there are no 10 Oz. Yellow Rice mixes available so I had to expand the 8 Oz ones that are. I also added additonal Chili powder and safron. We enjoyed it and will make it again
I love this recipe and keep going back to it. I was particularly drawn to it because I love yellow rice! I use a can of mild Rotelo for the diced tomatoes and green chiles. I usually have to use 3 chicken breasts for the 2 cups because I use those easy Purdue breasts that come 5 to a package and they are sometimes smaller than other chicken breasts. The first time I made it, I accidentally bought a 5 oz. package of yellow rice instead of using 10 oz., but it came out just fine anyway - for those of you who need to cut down on the carbs.
This is delicious! Easy to make and just the right amount of spicy. The first time I made it I used the amount of cheese indicated and it was too much for me. The second time I cut the amount in half and it was much better. The only reason for three stars is that I wouldn't serve this to company. It's more comfort food.
Delicious! Great served with some hot sauce.
Delicious, quick, go to mexican style, casserole. I served with a green salad and french bread everyone enjoyed.
Here's my calculations of nutritional info for 1/8th the recipe: Cals 384, Fat 8.36, Chol 82.55, Sodium 610.64, Carbs 39.56, Fiber 5.78, Prot 37.82, Sugars 3.98 - all using the follow substitutions: 1/2 cup brown rice, 4 oz chicken, low sodium diced tomatoes w/ chilies and black beans, and low fat Monterey Jack. I love this recipe and it freezes great. I eat it with a dollop of FF plain yogurt and salsa.
I would like to know the nutritional information on this recipe
Easy, easy, easy. I use supermarket roasted chicken and it is ready in a snap, plus it is so good!
A quick but excellent meal. I loved how all the taste sensations complimented each other. Will definitely make again. The yellow rice was a bit hard to find at first, but was just wonderful.
This was a great meal. It was a little bland for us, so I would add some spicing the next time I make it! I used half the rice to lower the carbs for my diabetic spouse and it was perfect.
DEElicious! Will definately have it again! Would be great for church suppers, etc. Followed the recipe fairly closely, using what I had on hand. Did not have carrots, added some chili powder and two cans tomatoes/chillies. Used 5 cheese shreded blend.
This was fantastic!! very hearty and filling.. the only thing I did was boil some chicen tenders in mexican seasonings until tender and chopped them very chunky. Also, after cooking the bellpeppers and onions i added the rice mixture and chicken into the same skillet and put the entire skillet in the stove. This is a keeper.
This recipe is wonderful! I will make this regularly now, it was a HUGE hit! Of course, I had to alter it. I can't cook anything without changing it! LOL I substituted quinoa instead of rice, added fresh cilantro, mushrooms, celery, used two cans of petite diced tomatoes, used two cans of black beans and little chicken. This version is absolutely GLUTEN FREE and wonderful!! Family has requested I add taco seasoning next time and serve as a taco salad :)
My husband and I had this for dinner tonight - it was very savory. I loved the carrots in it. My husband wants me to make it again. Next time I might use mild Rotel - my little boy thought it was spicy.
Tasty and easy. My family loves it.
This was the perfect comfort food with just a lititle kick to it so you could enjoy every bite. I'd serve this to guests with a good salad & crusty bread. Easy to make & tastes even better the next day! Delicious!
Very good and easy! Because I just used one very large chicken breast (about 1 3/4 c chopped) I didn't use all of the rice. Just kept adding until it "looked right." Definitely a keeper and a repeat!
Southwest Rice & Black Bean Casserole
This recipe for southwest rice and black bean casserole is versatile and delicious. It's easy to make and there's plenty to feed a crowd.
I'm always looking for a good casserole to take to a pot luck dinner, or to serve at home. My chicken and black bean tortilla casserole is one of my readers' favorite posts. But growing up we ate a lot of rice, and since my family loves southwest flavors, I wanted to come up with a good southwest rice and black bean casserole recipe, to add to my arsenal.
I chose black beans for this rice casserole because it's a family favorite, however, you could substitute pinto beans or even kidney beans if you prefer. The same goes for the sweet and hot peppers. Use what you like. You can't go wrong. I might have also added some chopped cilantro but my husband is one of those people who hate cilantro, while I love it.
The corn in the picture above is actually frozen roasted corn I found in the grocery store. I love the touch of smokiness it gives to the dish. Just thaw it in the microwave before using it in the casserole. Of course, any kind of corn would work just as well.
We like our food a little on the spicy side. Here's a tip the more veins and seeds you keep when chopping your jalapeno peppers, the spicier your dish.
Sometimes when you have vegetables in with the rice, you make have to cook it a little longer than the normal 20 minutes. You'll know when it's done when the rice is nice and plump, and there's not a lot of liquid remaining.
This recipe makes a large casserole dish, but you can cut it in half for a smaller group.
However, it is pretty good leftover, so you may want to make the entire batch.
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- Serving Size: 1 (456 g)
- Calories 701.3
- Total Fat - 24.5 g
- Saturated Fat - 13.2 g
- Cholesterol - 178.5 mg
- Sodium - 1542.2 mg
- Total Carbohydrate - 80 g
- Dietary Fiber - 10.8 g
- Sugars - 7.7 g
- Protein - 40.9 g
- Calcium - 648.2 mg
- Iron - 5.6 mg
- Vitamin C - 44.1 mg
- Thiamin - 0.6 mg
Prepare rice according to package instructions, replacing the water with the chicken stock.
Spray a 9 x 13 inch baking dish with cooking spray. Spread the refried beans over the bottom of the baking dish.
In a large bowl, combine the cooked rice, cubed chicken, enchilada sauce, cream of chicken soup, green chiles, black beans, cream cheese, green onions and half (8 ounces) of the shredded cheese in a large bowl. Spread on top of the refried beans.
Cover with foil and bake for 35 minutes. Remove the foil and sprinkle on the remaining half of cheese. Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.
- 2 cups cooked rice
- 1 1/2 cups diced cooked chicken
- 1 can (15 ounces) black beans (drained, rinsed)
- 1 can (11 to 15 ounces) Mexican-style corn (drained)
- 1 can (14.5 ounces) diced tomatoes (slightly drained)
- 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried leaf oregano
- 1 tablespoon chili powder
- 1/4 to 1/2 teaspoon ground red or chipotle pepper (to taste)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup chicken broth
- 1/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 1/2 to 1 cup Cheddar or Monterey Jack cheese (optional)
In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.
In a saucepan, melt butter over medium-low heat stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.
Spoon into a lightly buttered 2-quart casserole.
Bake at 350 F for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done.
Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.