Southwest Chicken Bean and Rice Casserole

May 19, 2023May 19, 20230 4
Southwest Chicken Bean and Rice Casserole – A Delicious and Nutritious Meal for Busy Weeknights
in Main

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups cooked rice
1 -2 tablespoon butter
1/2 teaspoon salt
14 1/2 ounces diced tomatoes with green pepper and onion , undrained
2 cups shredded cheddar cheese , DIVIDED
1 tablespoon oil
1 cup chopped sweet onion
5 cups diced cooked chicken
19 ounces enchilada sauce
29 ounces black beans , rinsed and drained
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon adobo seasoning
1/2 teaspoon ground cumin
1 tablespoon cilantro
2 3/4 ounces sliced black olives ( optional )
2 teaspoons cilantro

Nutrision Information

Servings Per Recipe
8
Calories
489
Sugar
4g
Fat
22g
Southwest Chicken Bean and Rice Casserole is a hearty and flavorful dish that combines the best of Tex-Mex flavors in one easy-to-make casserole. The dish is made using cooked rice, diced tomatoes with green pepper and onion, shredded cheddar cheese, chicken, black beans, and enchilada sauce. The casserole is then baked until the cheese is melted and bubbly, resulting in a delicious and nutritious meal that the whole family will love. This casserole is perfect for busy weeknights or potlucks when you need to feed a crowd. It's also a great way to use up leftover chicken and rice.

Instructions

1.Preheat the oven to 375°F.
2.In a large bowl, combine the cooked rice, butter, salt, diced tomatoes with green pepper and onion (undrained), and 1 cup of shredded cheddar cheese. Mix well.
3.Heat oil in a large skillet over medium heat. Add the chopped sweet onion and sauté until tender for about 5 minutes.
4.Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo seasoning, cumin, and cilantro to the skillet and mix well.
5.In a 9x13 inch baking dish, spread half of the rice mixture evenly. Pour the chicken and bean mixture over the rice mixture and spread it evenly. Then sprinkle the remaining 1 cup of shredded cheddar cheese on top of the chicken and bean mixture.
6.Bake the casserole in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly. Sprinkle sliced black olives and cilantro on top for garnish.
7.Let the casserole rest for 5 minutes before serving. Enjoy!

PROS

This casserole is a crowd-pleaser! It’s easy to make, flavorful, and filling.
It’s perfect for busy weeknights or potlucks.
It’s also a great way to use up leftover chicken and rice.
Plus, it’s gluten-free!

CONS

This casserole is high in sodium and calories.
It may not be suitable for individuals on a low-sodium or low-calorie diet.
It’s also not vegetarian or vegan-friendly.

HEALTH & BENEFITS

This casserole is a good source of protein, fiber, and vitamins. Chicken is an excellent source of lean protein and is essential for muscle growth and repair. Black beans are a good source of fiber, which can help with digestion and blood sugar control. Brown rice is a good source of complex carbohydrates, which can provide sustained energy. Tomatoes and onions are good sources of vitamins and antioxidants, which can support overall health and immunity. Cilantro and adobo seasoning can add flavor to dishes and may have anti-inflammatory properties as well.

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