Description
A delicious and hearty chicken and rice casserole with salsa verde, black beans, corn, and cheese.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 cup cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, salsa verde, brown rice, black beans, corn, cumin, garlic powder, salt, and pepper.
- Pour the mixture into a greased 9×13 inch casserole dish, spreading it evenly.
- Top with shredded cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- This dish pairs well with a side salad.
- Feel free to add other vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg