Here is a tasty, savory and quick comfort-food recipe that’s a slight variation on tamale pie. Don’t have corn meal but have some cooked rice? Got cooked or rotisserie chicken? This mix-and-bake recipe is for you.
Course Comfort food, Main Dish
Cuisine Mexican
Keyword baked chicken and rice, chicken with rice and beans, comfort food, easy casserole, green chile chicken with rice, rice-chicken casserole
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6servings
Author Beth
Ingredients
1cupsraw brown riceshort or long grain, cooked (to about 3 cups)
1-2cupsshredded Colby cheese or an equal blend of cheddar and Monterey Jack
1-2large cooked chicken breastscubed or shredded (or a similar amount removed from a rotisserie chicken)
1cupmedium green chile salsa
116 oz can black beans, rinsed and well drained or about 1 ½ cups cooked black beans
1 ¼cupscanned or frozen corn kernelsthawed (if frozen) and drained
2teaspoonsfine sea salt
1tablespooncumin powder
1teaspooncoriander powder
2teaspoonschili powder
Avocado slicesfor garnish (optional)
Chopped fresh green onionscilantro, or parsley for garnish
Instructions
Cook the rice if you haven’t already, and let cool slightly. If using leftover rice, allow it to come to room temperature for 20 minutes.
Preheat the oven to 350°F degrees. Lightly oil a 10x10 or 9x13-inch casserole dish.
In a large bowl, mix the cooked chicken with the green chile salsa, the cooked rice, beans and corn. Add the salt and other seasonings and stir in along with half of the cheese.
Pour the rice mixture into the oiled pan. Sprinkle the rest of the cheese over the top.
Bake, covered, for about 20 to 30 minutes or until the cheese melts and is bubbly.
Garnish with chopped green onions and/or cilantro and avocado slices or guacamole.