Description
A delicious layered chicken and rice dish baked to perfection with a cheesy top.
Ingredients
Scale
- 2 tablespoons olive oil (or avocado oil)
- 2 sweet onions (diced)
- 1 red bell pepper (diced)
- 4–6 garlic cloves (sliced)
- 3 cups cooked chicken (chopped or shredded)
- 14 ounces kidney beans (or black beans; drained)
- 14 ounces corn (drained)
- 2 tablespoons taco seasoning blend
- to taste Salt and pepper
- 15 ounces diced tomatoes
- ⅓ cup tomato paste
- 3 cups long grain rice (cooked)
- 1 cup cheddar cheese (shredded)
- to taste cilantro (freshly chopped)
- optional lime wedges
Instructions
- Preheat the oven to 350°F.
- In a large pan, heat the olive oil and sauté the sweet onions, red bell pepper, and garlic cloves for 8 minutes, over medium heat.
- Add the cooked chicken, kidney beans, corn, and seasonings, and stir to combine.
- Add the diced tomatoes and tomato paste.
- To assemble the dish, divide 1/3 of the chicken-bean mixture and spread it in a rectangular oven dish.
- Sprinkle half of the cooked long grain rice, then repeat the layers, finishing off with a layer of meat topped with the cheddar cheese.
- Bake, covered, for 30 minutes, until bubbly. Uncover, and continue to bake for 10-15 minutes, until the cheese on top is golden.
- Garnish with freshly chopped cilantro and serve with lime wedges, if desired.
Notes
- This dish can be made ahead of time and baked just before serving.
- Feel free to customize the beans and toppings according to your preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg