adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chili and Rice Casserole
Chili and Rice Casserole
0 Likes
Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Transform leftovers and canned goods into a flavorful Mexican chili and rice casserole.
Ingredients:
  • 2 tablespoons salted butter
  • 1 medium onion, chopped
  • 1 cup shredded rotisserie chicken
  • 1 (15.25 ounce) can Mexican-style corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can chili-seasoned diced tomatoes
  • 1 cup instant brown rice, uncooked
  • 1 (4 ounce) can diced green chiles
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 cup salsa
Instructions:
  • Preheat the oven to 350°F (175°C) until it's perfectly warm and cozy for your delicious dish.
  • In a large skillet over medium heat, melt butter. Sauté onion until tender, about 5-7 minutes. Add shredded chicken and cook until heated through, about 3-5 minutes.
  • Transfer the chicken mixture into a casserole dish. Add corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt, and pepper. Stir everything together in the dish until well combined. Spread salsa evenly on top.
  • Bake in the oven until golden and bubbly, approximately 45 minutes, then serve in bowls.

Similar Recipes