Description
Bold southwest flavors meet tender chicken and rice in this easy casserole. High in protein, gluten-free, and perfect for meal prepping!
Ingredients
- 1 cup basmati rice, uncooked
- 1/2 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1.5 lbs skinless, boneless chicken breasts, cut into 1-inch cubes
- 1 (14 oz) can black beans, rinsed and drained
- 1 (12 oz) can corn, drained
- 1 (16 oz) jar salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 360°F (182°C) and prepare a 9×13-inch casserole dish.
- Add the uncooked basmati rice, chopped onion, minced garlic, and chicken broth to the bottom of the casserole dish.
- Add the chicken, black beans, corn, salsa, chili powder, paprika, and black pepper. Stir gently while keeping the rice mostly at the bottom.
- Spread the mixture evenly and top with shredded cheddar cheese.
- Cover tightly with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- This casserole is excellent for meal prep and reheats well throughout the week.
- For extra spice, use a hot salsa or add diced jalapeños.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions for up to 3 months.
- Allow the casserole to rest before serving so the rice can fully absorb the remaining liquid.