Ingredients
Vegetables & Fresh Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup corn kernels (frozen)
- 1 4 ounce can mild green chilies
Dry Ingredients & Spices
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
Canned & Packaged
- 1 14 ounce can low sodium black beans (drained and rinsed)
- 2 tablespoons tomato paste
- 3 cups reduced sodium chicken broth
Proteins & Dairy
- 5 cups shredded chicken
- 1 1/4 cups shredded Monterey Jack cheese
Oils & Fats
- 1 tablespoon olive oil
Instructions
- Preheat and prepare base: Preheat your oven to 400°F (204°C). In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked brown rice, fajita seasoning, and cayenne pepper if using. Stir these ingredients together to evenly distribute the spices and vegetables.
- Mix broth and flavorings: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined. This liquid will infuse the rice and other ingredients with rich flavor as it cooks.
- Combine broth with rice mixture: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir thoroughly to incorporate all ingredients evenly.
- Add proteins and beans: Add the shredded chicken, drained and rinsed black beans, and corn kernels to the baking dish. Stir gently but thoroughly to ensure everything is evenly mixed and well distributed throughout the casserole.
- Bake covered: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 65 to 70 minutes, or until the rice has absorbed all the liquid and is tender.
- Add cheese topping: Carefully remove the casserole from the oven, take off the foil, and sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
- Bake until cheese melts: Return the uncovered casserole to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and begins to turn slightly golden and bubbly.
- Cool and serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes before serving. For added flavor and garnish, serve with fresh cilantro, chopped green onions, salsa, and avocado slices if desired.
Notes
- You can substitute long grain white rice for brown rice, but adjust cooking time as white rice cooks faster.
- Use leftover shredded chicken or rotisserie chicken to save time.
- For extra heat, add more cayenne pepper or use a spicier chili.
- Leftovers will keep well refrigerated for up to 3 days and can be reheated in the microwave or oven.
- To make this dish gluten-free, ensure fajita seasoning and broth are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Salt
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 75 mg
