A freezer-friendly, cheesy chicken and rice casserole delivers a Southwest-inspired meal thanks to yellow rice, black beans, onion, bell pepper, and tomatoes with green chiles.
Preparation Time
30 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 35 mins
Calories
409 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
Step 3
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
Step 4
While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
Step 5
While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
Step 6
Grease a 9x13-inch baking dish.
Step 7
Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
Step 8
Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.
Ingredients
salt and ground black pepper to taste
2 cloves garlic, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
