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Southwest Chicken Bean and Rice Casserole

  • 40minutes
  • 512calories

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Source: mexican.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups cooked rice

  2. 1 -2 tablespoon butter

  3. 1/2 teaspoon salt

  4. 14 1/2 ounces diced tomatoes with green pepper and onion , undrained

  5. 2 cups shredded cheddar cheese , DIVIDED

  6. 1 tablespoon oil

  7. 1 cup chopped sweet onion

  8. 5 cups diced cooked chicken

  9. 19 ounces enchilada sauce

  10. 29 ounces black beans , rinsed and drained

  11. 1/2 teaspoon pepper

  12. 1/4 teaspoon salt

  13. 1/2 teaspoon adobo seasoning

  14. 1/2 teaspoon ground cumin

  15. 1 tablespoon cilantro

  16. 2 3/4 ounces sliced black olives

  17. 2 teaspoons cilantro

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.

  2. In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.

  3. In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.

  4. Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.

  5. Bake at 350 for 20-25 minutes.

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