This Mexican-inspired 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.
Ingredients
- 2 tablespoons butter
- 1 medium onion , sliced
- 2 chickens breasts , cut into 2 inch pieces
- 1 can stewed tomatoes , 16 ounce
- 1 package black beans , 8 ounce
- 0.5 cups uncooked white rice
- 2 ounces green chile peppers , diced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon ground cumin
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
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.
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3
Pour chicken-onion mixture into a casserole dish. Stir in tomatoes, beans, rice, chile peppers, cilantro, and cumin until well combined.
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4
Bake in the preheated oven until chicken is fully cooked and rice is tender, about 45 minutes.
Nutrition Facts
Per serving
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