Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 (14 oz) can low sodium black beans, drained and rinsed
- 5 cups shredded cooked chicken
- 3 cups reduced sodium chicken broth
- 1 (4 oz) can mild green chilies
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F (200°C).
- In a 9×13 inch baking dish, mix onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper.
- In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil.
- Pour broth mixture into the baking dish and stir to combine.
- Add shredded chicken, black beans, and corn. Mix well.
- Cover with foil and bake for 65–70 minutes, until liquid is absorbed and rice is tender.
- Remove foil, sprinkle cheese on top, and bake for another 5–10 minutes until melted and slightly golden.
- Let rest 5–10 minutes before serving. Garnish as desired.
Notes
- If casserole is still liquidy, bake longer until absorbed.
- Stir halfway if needed for even cooking.
- Rotisserie chicken works great as a shortcut.
- Use taco seasoning if fajita seasoning is unavailable.
- Letting it rest helps rice fully absorb remaining liquid.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 3g
- Sodium: 573mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 81mg