Green Chile-Rice Chicken Casserole
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.
Servings 6 servings
- 1 cups raw brown rice short or long grain, cooked (to about 3 cups)
- 1-2 cups shredded Colby cheese or an equal blend of cheddar and Monterey Jack
- 1-2 large cooked chicken breasts cubed or shredded (or a similar amount removed from a rotisserie chicken)
- 1 cup medium green chile salsa
- 1 16 oz can black beans, rinsed and well drained or about 1 ½ cups cooked black beans
- 1 1/4 cups canned or frozen corn kernels thawed (if frozen) and drained
- 2 teaspoons fine sea salt
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoons chili powder
- Avocado slices for garnish (optional)
- Chopped fresh green onions cilantro, or parsley for garnish
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.