Southwest Chicken Casserole with Rice and Black Beans
Uncooked basmati rice bakes with chicken, salsa, black beans, and corn beneath cheddar, using a tight foil cover to retain steam.
Ingredients
Main Ingredients
- 1 cup basmati rice, uncooked
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 14 oz can black beans, rinsed and drained
- 1 12 oz can corn, drained
- 16 oz salsa
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
Method
- Preheat to 360°F. Use a 9-by-13-inch baking dish and foil large enough to seal it tightly; cut the chicken into even 1-inch cubes.
- Spread 1 cup uncooked basmati rice, the chopped onion, and minced garlic in the dish. Pour over 1 cup broth and level the rice beneath the liquid.
- Distribute the chicken, drained beans and corn, salsa, chili powder, paprika, and black pepper over the rice. Stir gently to distribute the salsa while keeping the rice low in the dish; top with 1 cup cheddar.
- Seal with foil and bake for 45 minutes. Check rice from the center for tenderness and the thickest chicken pieces for 165°F; reseal and continue covered if either needs longer, adding a little hot broth if the rice is dry and firm.
- Once both are ready, uncover and bake for about 10 minutes, until the cheese topping is melted and lightly colored. Divide into six portions.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3 days.
- Reheat portions to 165°F, adding a little water or broth if needed.