Made with AI
Mexican Chicken and Rice Casserole
45 min 496 kcal per serving Easy
Ingredients
4 Servings
- cooked white rice2 cups
- cooked shredded chicken breast300 grams
- canned black beans1 cup
- corn kernels1 cup
- salsa1 cup
- onion1 small
- garlic2 cloves
- ground cumin1 teaspoon
- chili powder1 teaspoon
- shredded Mexican cheese blend1 cup
- olive oil2 tablespoons
- chopped cilantro0,25 cup
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 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
Add the minced garlic and cook for another 1 minute until fragrant.
- 4
Stir in the ground cumin and chili powder, and cook for 30 seconds to release the flavors.
- 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
Remove the skillet from heat and stir in half of the shredded Mexican cheese blend.
- 7
Transfer the mixture into a lightly greased 9x13-inch (23x33 cm) baking dish. Spread it out evenly.
- 8
Sprinkle the remaining shredded cheese evenly over the top of the casserole.
- 9
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
