Ingredients
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 1 ½ cups uncooked parboiled long-grain brown rice (or long-grain white rice)
- 1 tbsp fajita seasoning
- ½ tsp cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 3 cups shredded cooked chicken
- 2 ½ cups reduced-sodium chicken broth
- 1 can (4 oz) mild green chilies
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Combine dry ingredients: In a 9×13-inch baking dish, mix diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using).
- Mix liquids: In a bowl, whisk together chicken broth, green chilies, and olive oil. Pour over the rice mixture and stir to combine.
- Add proteins & veggies: Stir in the shredded chicken, black beans, and corn until evenly distributed.
- Cover & bake: Tightly cover the dish with aluminum foil and bake for 65-70 minutes, or until the rice is tender and the liquid is absorbed.
- Rest & serve: Let the casserole sit, covered, for 5 minutes before serving. Add toppings if desired.
Notes
- Cheesy version: Sprinkle shredded cheddar or Monterey Jack cheese on top during the last 10 minutes of baking.
- Spicy option: Use hot green chilies, diced jalapeños, or extra cayenne pepper.
- Vegetarian twist: Swap chicken for extra beans or sautéed mushrooms.
- Low-carb swap: Use cauliflower rice and reduce broth by half.
- Storage: Refrigerate leftovers for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
