Mexican Chicken and Rice Casserole

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

3. 3

   Add the minced garlic and cook for another 1 minute until fragrant.

4. 4

   Stir in the ground cumin and chili powder, and cook for 30 seconds to release the flavors.

5. 5

   Add the cooked shredded chicken, black beans, corn kernels, salsa, and cooked white rice to the skillet. Mix well to combine all ingredients evenly.

6. 6

   Remove the skillet from heat and stir in half of the shredded Mexican cheese blend.

7. 7

   Transfer the mixture into a lightly greased 9x13-inch (23x33 cm) baking dish. Spread it out evenly.

8. 8

   Sprinkle the remaining shredded cheese evenly over the top of the casserole.

9. 9

   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

10. 10

    Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving.

11. 11

    Serve hot and enjoy your Mexican Chicken and Rice Casserole!