Description
A delicious Tex-Mex chicken and rice bake that is perfect for a family dinner.
Ingredients
Scale
- 2 tablespoons olive oil (or avocado oil)
- 2 sweet onions (diced)
- 1 red bell pepper (diced)
- 4–6 garlic cloves (sliced)
- 3 cups cooked chicken (chopped or shredded)
- 14 ounces kidney beans (or black beans; drained)
- 14 ounces corn (drained)
- 2 tablespoons taco seasoning blend
- Salt and pepper (to taste)
- 15 ounces diced tomatoes
- ⅓ cup tomato paste
- 3 cups long grain rice (cooked)
- 1 cup cheddar cheese (shredded)
- cilantro (freshly chopped)
- lime wedges (optional)
Instructions
- Preheat the oven to 350°F.
- In a large pan, heat the olive oil and sauté the sweet onions, red bell pepper, and garlic cloves for 8 minutes, over medium heat.
- Add the cooked chicken, kidney beans, corn, and seasonings (taco seasoning blend, salt, and pepper), and stir to combine.
- Add the diced tomatoes and tomato paste.
- To assemble the dish, divide 1/3 of the chicken-bean mixture and spread it in a rectangular oven dish.
- Sprinkle half of the long grain rice, then repeat the layers, finishing off with a layer of meat topped with the cheddar cheese.
- Bake, covered, for 30 minutes, until bubbly.
- Uncover, and continue to bake for 10-15 minutes, until the cheese on top is golden.
- Garnish with freshly chopped cilantro and serve with lime wedges, if desired.
Notes
- This dish can be prepared ahead of time and baked just before serving.
- Feel free to substitute the chicken with any other protein you prefer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5
- Sodium: 900
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 6
- Protein: 35
- Cholesterol: 85