How To Make Salsa Chicken and Rice Casserole
This Mexican salsa chicken and rice with black beans and corn, topped with cheddar cheese is insanely scrumptious we can’t help but ask for a second plate.
Serves:
Ingredients
- 1tbspolive oil
- ½cuponion,diced
- 1red or green bell pepper,diced, I used half of each
- 2clovesgarlic
- 1tbspbutter
- 2¼cupwater
- 1/4cuprice
- 1½cupsalsa,divided, I used medium heat and the end result was a flavorful but mild dish, adjust heat to suit your preference
- 15ozblack beans,rinsed and drained
- ⅔cupfrozen corn
- 2cupsrotisserie chicken,shredded
- 1cupcheddar cheese,shredded
Instructions
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Preheat oven to 375 degrees F.
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Lightly grease an 11 by 7 casserole dish with butter. Set aside.
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Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes).
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Add garlic and butter and cook until fragrant and butter is melted.
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Add water, rice and ½ cup of salsa.
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Stir well and bring to a boil.
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Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
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Add black beans, and corn and stir well.
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Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
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Evenly spread shredded chicken over the top of the rice mixture.
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Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
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Cover dish with foil and transfer to 375 degrees F oven.
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Bake for 10-15 minutes or until cheese is melted.
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Serve, top with sour cream, cilantro, and corn chips, if desired.
Nutrition
- Calories: 405.22kcal
- Fat: 14.98g
- Saturated Fat: 6.09g
- Trans Fat: 0.29g
- Monounsaturated Fat: 5.30g
- Polyunsaturated Fat: 2.04g
- Carbohydrates: 45.68g
- Fiber: 9.79g
- Sugar: 4.16g
- Protein: 23.75g
- Cholesterol: 46.90mg
- Sodium: 481.37mg
- Calcium: 203.79mg
- Potassium: 1078.79mg
- Iron: 3.39mg
- Vitamin A: 85.34µg
- Vitamin C: 14.87mg
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