Tex-Mex Chicken and Rice Casserole
Cheesy baked casserole with seasoned chicken, rice, black beans, and corn. Family-friendly comfort food with Southwest flavors.
Ingredients
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 lb boneless chicken thighs, cubed
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chiles
- 2 cups Mexican cheese blend, divided
- 1 bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
- Sour cream and avocado for serving
Instructions
Preheat oven to 375°F and grease a 9x13 inch baking dish
Heat olive oil in a large skillet and cook cubed chicken with taco seasoning until browned
Add diced onion, bell pepper, and garlic to the skillet, cook for 3 minutes
Stir in rice, chicken broth, diced tomatoes, black beans, corn, cumin, and paprika
Transfer mixture to the prepared baking dish and cover tightly with foil
Bake for 35 minutes until rice is tender and liquid is absorbed
Remove foil, top with 1.5 cups cheese, and bake uncovered for 10 minutes
Let rest 5 minutes, then garnish with remaining cheese and fresh cilantro
Serve with sour cream and sliced avocado
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