This casserole is great for any night of the week and any time of the year! If you want a simple and flavorful meal, you can’t wrong with this one. You can make it ahead and change up the ingredients to fit your family! I hope you enjoy it as much as we do!
Ingredients
PC: Maria Magee
2 cups uncooked white rice
2 cups shredded rotisserie chicken (1 lb ground beef or turkey works great, too!)
¼ cup fresh, chopped cilantro
1 red bell pepper, diced
1 green bell pepper, diced
½ yellow onion, diced
2-3 cloves minced garlic
1 can black beans, drained and rinsed
1 can diced tomatoes
8oz Shredded Cheddar cheese (or Pepperjack!)
2 tablespoons chili powder
1 tsp cumin
2 tsp salt
1 tsp black pepper
1-2 tbsp olive oil
Corn or flour tortillas (optional)
Toppings:
Sour cream, Fresh Cilantro, Avocado, Salsa, Jalapeno, Lime
Directions:
Cook rice according to package directions.
Saute onion, garlic, and peppers in a tablespoon of olive oil for about 5 minutes or until soft. Drain liquid. (If using beef or turkey, cook with the veggies until no longer pink)
PC: Maria Magee
Pour rice and veggie mixture into a large bowl.
Add seasoning, beans, and diced tomatoes, mix well.
Grease a 9×13 baking dish and preheat oven to 350.
Pour the rice mixture into the dish and top with desired amount of cheese.
PC: Maria Magee
Bake uncovered for 30 minutes. (I usually broil it for 2 minutes at the end)
PC: Maria Magee
Serve in a bowl with toppings or spoon into a tortilla. Enjoy!
PC: Maria Magee
PC: Maria Magee
Tips and Options:
*I like to use beef or chicken stock to cook the rice in, it adds lots of flavor! Just use the same amount of stock as you would the water.
*Change out the black beans for kidney or whatever you prefer. For a meatless option, use two cans of beans instead of the chicken.
*Mix in chopped olives, corn, or diced green chilis. I’ve made it with all of them and it’s delicious no matter what!
*To make ahead, follow the same instructions and refrigerate overnight. Cook for 5-10 minutes longer to make sure it’s heated through.
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