Posted January 29, 2021
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Feed an army with this delicious casserole
Ingredients
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- ½ red onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, minced
- 1 cup dry long-grain white rice, basmati or jasmine
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp sea salt
- 1 cup corn kernels, frozen
- 14 oz can black beans, strained and rinsed
- 450 g shredded chicken (6 cups or 3 chicken breasts)
- 3 ½ cups chicken broth
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 150 grams Monterey Jack or Havarti cheese, grated
- Cilantro, to serve
- Green onion, to serve
Directions
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- Preheat oven to 400 degrees. (if you don’t have cooked chicken, bake the chicken breasts in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.)
- In a large 2- or 3-quart baking dish, add onion, bell pepper, jalapeno, rice, chili powder, garlic powder, cumin, oregano and salt. Stir to combine.
- In a separate bowl or measuring cup, combine chicken broth, tomato paste and olive oil and whisk until well combined.
- Transfer broth mixture to the baking dish and stir to combine with the rice mixture.
- Add chicken, black beans and corn to the baking dish and give it one final stir until everything is well incorporated.
- Cover the baking dish with aluminum foil and then transfer to the oven to bake for 50-60 minutes or until all of the liquid is absorbed.
- Once complete, remove baking dish from the oven, remove foil, and sprinkle with grated cheese.
- Return to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.
- Remove from the oven, allow to cool slightly, and serve with a sprinkle of fresh coriander and spring onion as desired.
361 Calories Sugar: 4 g Fat: 11 g Carbs: 37 g Fiber: 6 g Protein: 28 g / per serving