Chicken and Black Bean Casserole

This Mexican chicken casserole with rice and beans can be made with leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 452 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon ground cumin
• 2 tablespoons chopped fresh cilantro
• ½ cup uncooked white rice
• 1 medium onion, sliced
• 2 chicken breasts, cut into 2 inch pieces
• 1 (16 ounce) can stewed tomatoes, undrained
• 1 (8 ounce) package black beans, cooked and drained
• 2 ounces green chile peppers, diced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 3 to 4 minutes. Add chicken; cook, stirring occasionally, until golden on all sides, about 10 minutes.

Step 3

Pour chicken-onion mixture into a casserole dish. Stir in tomatoes, beans, rice, chile peppers, cilantro, and cumin until well combined.

Step 4

Bake in the preheated oven until chicken is fully cooked and rice is tender, about 45 minutes.