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Mexican Chicken and Rice Bake

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PREP TIME
10 min
COOKING TIME
55 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner
Mexican Chicken and Rice Bake
Ingredients
  • 2 tablespoons salted butter
  • 1 medium onion, chopped
  • 1 cup shredded rotisserie chicken
  • 1 (15.25 ounce) can Mexican-style corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can chili-seasoned diced tomatoes
  • 1 cup instant brown rice, uncooked
  • 1 (4 ounce) can diced green chiles
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 1 cup salsa
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
The next step involves heating butter in a large skillet over medium heat. Be sure to stir the mixture occasionally until the onion becomes tender, which typically takes anywhere from 5 to 7 minutes. Following this, add the shredded chicken and continue cooking until it reaches a heated-through state, usually within 3 to 5 minutes.
3
Now, pour the chicken mixture into a suitable casserole dish. Add the following ingredients and mix them together: corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt and pepper. Ensure that all the ingredients are well combined before spreading them evenly to cover the dish.
4
Next, spread a layer of salsa over the top of the casserole mixture. This will add flavor and texture to your dish.
5
Finally, bake the completed casserole in the preheated oven until it reaches a bubbly consistency, approximately 45 minutes. Serve the finished dish in bowls.