This recipe is delicious! On my! One thing I really love
about it is the fact that you can do so much with it. You could make it a
speedy recipe by precooking the rice, and the chicken (even using leftover
chicken), then mixing everything together and baking. You could also change out
the spices, and the spiciness of the salsa. I think I would even consider
shredding the chicken and mixing everything together.
This recipe would also make a great freezer recipe. Place everything
in a pan, and mix. Cover with foil and freeze. You could also easily place this
recipe in a slow cooker. It doesn’t get any easier than this!
Ingredients:
- 1 cup uncooked white rice
- 1 cup corn kernels
- 1 (15 oz.) can black beans
- 1 (16 oz.) jar salsa
- 1 cup beef broth
- ½ Tbsp. chili powder
- ½ Tbsp. dry minced onion
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp oregano
- 1 pound raw chicken breasts (cut into bite size pieces)
- 1 cup shredded cheddar cheese
- Preheat the oven to 375 degrees.
- Drain and rinse the black beans.
- To a 3 quart baking dish or an 8x8 baking dish add dry rice, black beans, corn, salsa, chicken broth, and spices. Stir until everything is well combined.
- Cut the chicken breasts into bite size pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
- Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted.
Number of Servings: 8
Nutritional Information:
- 224 calories per serving
- 26 carbs
- 5
grams of fat
- 19 protein
- 5
sugar
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