Chicken with Rice and Black Beans Casserole | Tex Mex Recipe | Easy One Pan Meal
Some of my favorite go-to meals are one pan dishes. This casserole has all the right flavors that will keep you coming back for more.
???????????? CHICKEN WITH RICE AND BLACK BEANS CASSEROLE
1 lb. boneless skinless chicken thighs or chicken breast, cut into bite size pieces
1 tablespoon olive oil
¼ cup onion, chopped
2 cloves garlic, finely chopped
1 cup salsa
½ cup sour cream
1 can (10 ½ oz) Campbell’s condensed cheddar cheese soup
2 cups chicken stock
1 packet taco seasoning
2 cups long grain white rice
1 can (15 oz) black beans, drained and rinsed
Bake covered at 350 F or 177 C for 1 hour.
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Easy Tex-Mex Chicken & Rice Supper | Homestead Kitchen
A little spice & a little rice in this warm and inviting Tex-Mex dinner. This is a great weeknight meal, as it doesn’t take long to make.
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One Pan Easy Tex-Mex Chicken Rice
This is a super easy and quick one pan meal from the Pioneer Woman, recipe link is below. This was a very flavorful Tex-Mex chicken and rice dish that didn't take long at all to make. You can make it spicier by adding the original or hot Rotel tomatoes but I thought the flavor of this dish was just perfect not too spicy.
Tex-Mex Chicken Rice Recipe
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Chicken Brown Rice Casserole - TexMex
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This Tex-Mex chicken casserole is super easy to make and is very satisfying. You do need cooked rice so make sure you keep that in mind when making this. Enjoy.
Here is what you are going to need for this wonderful recipe:
1 skinless, boneless chicken breast -- cubed
½ tsp. garlic powder
½ tsp. paprika
½ tsp. ground cumin
½ tsp. salt
½ tsp. black pepper
2 cups cooked brown rice
¾ cup frozen yellow corn -- thawed
½ cup of canned black beans -- drained and rinsed
2 TBS. chopped cilantro
2 TBS. finely cubed bell pepper
1 cup salsa + extra for serving
1 cup shredded cheese -- I used a combination of Cheddar and Monterrey
Sour cream for serving
Preheat the oven to 350 degree F (175 C).
Place the chicken cubes on a board or in a bowl and sprinkle with salt, pepper, garlic powder, paprika and cumin. Mix to coat on all sides.
In another bowl mix the cooked rice with the corn, beans, cilantro and bell pepper. Add the chicken and the salsa. Mix well. Place half of the rice mixture in a casserole dish and sprinkle ½ of the shredded cheese on top. Add the remaining rice and top off with the remaining cheese.
Cover your casserole dish -- if you do not have a lid use tented aluminum foil. Do not let the foil touch the cheese. Bake the casserole for 40 minutes -- or until the chicken is completely cooked through. Remove from oven and allow cooling for about 5 minutes. Serve with a dollop of sour cream and some extra salsa.
CALORIES 190.51; FAT 6.99 grs (sat 3.46; mono 2.16; poly 0.87); PROTEIN 13.49 grs ; FIBER 2.73 grs; CARBS 18.64 grs; CHOLESTEROL 34.18 mg; IRON 1.21 mg; SODIUM 453.12 mg; CALCIUM 124.87 mg
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Mexican chicken and rice (One-Pan) | Easy Chicken and rice recipe | Easy one-pot dinner recipe
Learn how to make Mexican chicken and rice (One-Pan) | Easy Chicken and rice recipe | Easy Dinner recipe
Full recipe:
Mexican Chicken and Rice Ingredients
• 1/2 cup onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tsp garlic, finely chopped
• 2 tsp fajita seasoning
• 1 cup rice (uncooked)
• 1 cup tomato puree (blend fresh tomatoes or use canned tomatoes)
• 1 cup water
• 1 cup red kidney beans (cooked) (or use black beans)
• 1 cup corn
• 2 tsp lemon juice
• Coriander leaves
Step by step instructions
• Heat 2 tsp of oil over medium-high heat.
• Place the marinated chicken over the pan. Do not overcrowd the pan. I cooked the chicken in two batches.
• Cook until char marks appear on both sides.
• Remove and set it aside on a plate. Same way, cook the next batch of the chicken.
• Heat 2 tsp of oil in the same pan.
• Add onions and bell peppers. Cook until onions are translucent.
• Add garlic, stir and cook for 30 seconds.
• Add fajita seasoning, stir to combine. Cook for a minute.
• Add rice and combine with the spices. Toast it for a minute.
• Add tomato puree, water, beans, and corn. Stir gently to combine.
• Taste and add more salt or pepper if required.
• Add lemon juice (Optional. Add as per taste).
• Let it come to a boil.
• Add the cooked chicken.
• Reduce the heat to low. Cover and cook for 25 minutes.
• Remove from heat. Cover and keep it aside for 10 minutes.
• Mexican chicken and rice is ready to serve.
• Garnish with coriander leaves.
• Serve with lemon wedges. Top it with salsa, sour cream, and avocado slices.
#mexicanrice #mexicanchickenrice #mexicanrecipes
Cooking tips:
• Rice to liquid ratio is important. Add water as per the variety of rice you are using.
• Use a tight-fitting lid to cover the pan. If the steam escapes from the lid then you have to add more water to cook rice.
• Do not stir the rice when it is simmering.
• Do not add lemon juice if tomatoes are sour.
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Greg's Kitchen - TexMex Chicken Casserole
Welcome to Gregs Kitchen / Greg Kantner
#gregskitchen #gregkantner #southerncooking #homesteading #texmex #marchcasseroles #whippoorwillholler #casseroles #that1870shomestead #inthekitchenwithkaren #jenigough #crazydazes #Freedomhomestead
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TexMex Chicken Casserole
Whippoorwill Holler
That 1870’s homestead,
Jeni Gough
In the kitchen with Karen,
Crazy Dazes
Freedom Homestead
March 1 Introduction and Chicken & Biscuit Casserole from Greg's Kitchen
March 3 Whippoorwill Holler - Farmers Casserole
March 5 Greg's Kitchen - Sloppy Joe & Tater Tot Casserole
March 8 That 1870's Homestead - Enchilada Casserole
March 10 Greg's Kitchen - Cinnamon Roll Casserole
March 12 In The Kitchen with Karen - Meatball Pasta Casserole
March 15 Freedom Homestead - Salsa Verde Chicken Casserole
March 17 Jeni Gough - Irish Casserole
March 19 Mama Vera/Greg's Kitchen - Breakfast Soufflé Casserole
March 22 Greg's Kitchen - TexMex Chicken Casserole
March 24 Crazy Dazes - Sweet Potato Casserole
March 26 Mama Vera /Greg's Kitchen
March 29 Greg's Kitchen
March 31 Final video recapping all video's with the giveaway.
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So here ya go.
Ingredients:
4 cups cooked rice
2 cup salsa
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon dried oregano
1 can roasted peppers
1 small diced white or yellow onion or 1/2 onion and 1 green pepper
1 can corn (drained)
1 can black beans (drained/rinsed)
2 cups cooked chicken (chunk or shredded, your choice)
2 cups chicken stock
2 cups shredded cheese
2 cups tortilla chips in large pieces
Heat oven to 350 degrees.
Prepare a 9×13 baking dish and spray with cooking spray. Set aside.
Cook rice but cook al dente because it will cook more in the oven
In large bowl, combine rice, salsa, and spices
Now add in the roasted peppers, diced onion, corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.
Fold in 1 cup of the tortilla chips and stir lightly to combine, trying not to break chips up to much.
Pour the mixture into the prepared baking dish and add chicken stock, cover with foil and cook for 30-35 minutes.
Now sprinkle the remaining cheese on top and crush up the remaining chips and sprinkle over the casserole.
With the tin foil off let cook an additional 10-15 minutes but watch closely so chips/cheese don’t burn.
Serve and top with additional sour cream, guacamole, salsa or whatever you like.
Ideas of what I use:
Greg Kantner / Greg's Kitchen
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