Chicken With Black Beans And Rice Casserole

This Chicken With Black Beans And Rice Casserole is a one pot meal your family will surely love! It is so easy to make and only has a few easy to find ingredients. This is one of my favourite meals, and one that I will continue to make all throughout the year. It’s healthy, filling, and a great meal all around. It definitely cures that winter-time blues.

FIESTA CHICKEN, RICE & BEAN CASSEROLE

PREP: EASY 

COOK: 20 min 

SERVINGS: 1 hr 5 min

6 to 8 servings

• This hearty Fiesta Chicken, Rice and Bean Casserole, which is a great option for family meals and entertaining as well, is spiced up with chopped jalapenos, cumin, and fresh cilantro, if desired.

KEY INGREDIENTS

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

INGREDIENTS

• 2 cups water
• 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
• 3/4 cup long-grain white rice
• 2 tablespoons butter
• 1 cup finely chopped onion
• 1 bell pepper, any color, chopped
• 1 jalapeño, seeded and chopped
• 1 to 2 teaspoons ground cumin
• 2 large cloves garlic, finely chopped
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
• 2 large eggs, lightly beaten
• 3 cups cooked, chopped or shredded chicken breast meat (about 3 boneless, skinless chicken breast halves)
• 2 cups (8 ounces) shredded Monterey Jack cheese with jalapeños
• 1 can (15 ounces) black beans, rinsed well and drained
• 1 1/2 cups frozen, thawed corn, drained
• 2 tablespoons chopped fresh cilantro (optional)

MAKE IT

Step 1

Set the oven to 350° F. Grease a 3-quart or 13 x 9-inch casserole dish sparingly.

Step 2

In a medium saucepan, bring water and bouillon to a boil. RICE is added; COVER. Reduce heat to low; cook for 15 to 18 minutes, or until almost tender and the majority of the liquid has been absorbed (the rice will continue to cook in the casserole).

Step 3

In a big saucepan over medium heat, melt the butter. Cumin, onion, bell pepper, and jalapenos should be added. Cook for 8 minutes, stirring occasionally, or until soft. Add the garlic and stir. Cook until fragrant, about 30 seconds.

Step 4

Eggs and evaporated milk are whisked together; they are then added to a saucepan together with the cooked rice, chicken, cheese, beans, and corn. Fill prepared dish with spoon.

Step 5

Until bubbling and the sides are brown, bake for 40 to 45 minutes. Add cilantro just before serving.

RECIPE NOTES

TEX MEX CHICKEN, BLACK BEANS AND RICE CASSEROLE

The traditional chicken and rice dish is given a fresh twist in this Tex-Mex Chicken & Rice Casserole. It has undertones of spice, green chile, maize, and black beans. Here, it’s a crowd favorite!

CHICKEN BLACK BEANS AND RICE CASSEROLE

Casseroles are among the more challenging food items to shoot for a food blog, so I feel like I should mention that right away. In truth, it’s difficult to shoot enticing images of casseroles and brown dishes because we need to make the food look delicious and attractive for you all. All of this being said, I really hope you guys try this dish because the photographs really don’t do it justice. It’s fantastic!

TEX MEX CHICKEN CASSEROLE INGREDIENTS

• shredded chicken, cooked (rotisserie or Instant Pot chicken both work well)
• taco seasoning
• cooked white rice (I prefer Basmati)
• roasted green chiles, diced
• sour cream
• rotel
• cumin
• garlic powder
• onion powder
• corn (fresh, canned, or frozen [thaw first] all work well)
• black beans
• shredded Monterrey jack/cheddar cheese

HOW TO MAKE TEX MEX CASSEROLE WITH CHICKEN AND RICE

(full recipe card below)

1. Set the oven to 350 °F.
2. Put your shredded chicken and taco seasoning in a mixing dish. Toss to evenly coat the chicken. You could also prepare your chicken using taco spice. Place aside.
3. Cooked rice, green chiles, sour cream, rotel, cumin, garlic powder, onion powder, corn, and black beans should all be combined in a separate, sizable mixing dish. To mingle, blend.
4. Spray nonstick cooking spray inside a 9×13 casserole dish.
5. Spread evenly over the first layer of the rice mixture.
6. Spread out the rice mixture evenly before adding the chicken in layers.
7. Spread the remaining rice mixture equally over the chicken layer.
8. Add your cheese, shredded.
9. 20 minutes of baking time in the oven. Cover the cheese with foil if it begins to brown too quickly.

TOPPINGS FOR TEX MEX CHICKEN AND RICE CASSEROLE

Some great toppings for Tex Mex Chicken and Rice Casserole are:

• cilantro
• extra cheese
• sour cream
• avocado or guacamole
• tomatoes
• salsa

HOW TO STORE, FREEZE, AND REHEAT CHICKEN, BLACK BEANS AND RICE CASSEROLE

Allow the chicken, black beans, and rice casserole to cool fully before storing it for up to three days in the fridge in an airtight container.

Make sure the casserole has completely cooled before freezing it. Place the casserole in an airtight, freezer-safe container and keep it there for up to 6 months. Before reheating, let the casserole defrost in the refrigerator over night.

I suggest placing it in a skillet on the stovetop over medium heat and turning it periodically until it is heated all the way through. It can also be heated up in the microwave covered.

TIPS AND FAQ FOR SHREDDED CHICKEN AND RICE CASSEROLE

You can use pre-cooked chicken or even rotisserie chicken in this recipe. If you’d prefer to cook your own, I recommend cooking it in the Instant Pot with the taco seasoning.

Can Tex Mex Casserole be made ahead of time?

Absolutely. I’d recommend assembling before freezing or refrigerating and then baking before serving.

Do you cook rice before putting in a casserole?

Yes, you will use cooked rice in this casserole. There is not enough liquid or cook time to use uncooked rice.

Can you cook raw chicken in a casserole?

Yes, you can cook raw chicken in a casserole. The internal temperature of the chicken needs to be 165°F.

How do you fix uncooked rice in a casserole?

To fix uncooked rice in a casserole, add additional liquid if needed to the casserole and place it back in the oven.

What other veggies can I add?

You can vegetables like zucchini, broccoli, cauliflower, asparagus, and bell peppers.

Do I have to rinse rice?

Although not required, you can rinse the rice if you prefer.

Do I have to rinse canned black beans?

Yes, drain and rinse the black beans so that the canning liquid is not in the casserole.

Can I use instant rice?

Yes, you can use instant rice. Just be sure to cook it completely before adding it to the casserole.

Chicken and Black Bean Casserole Recipe

This chicken and black bean casserole is what you need if you’re seeking for a nutritious chicken dinner meal. Despite being healthier, it doesn’t lack for incredible flavor.

This chicken and black bean casserole is a staple among our families. You will certainly adore it; it is great.

It is one of those inexpensive, healthy chicken dinners that you can create. So there’s no need to splurge on this meal or your diet.

Even on those nights when you really don’t feel like cooking, you can whip up this quick, healthy dinner in no time. I’ll assure you that making this meal is simpler than packing the whole family into the car and ordering takeout.

Enjoy a fantastic lunch by topping the casserole with some of our oven-roasted vegetables, 30-minute homemade rolls, and strawberry-cream jello dessert salad.

INGREDIENTS NEEDED FOR THIS CHICKEN AND BLACK BEAN CASSEROLE:

• Brown rice
• Vegetable broth (or chicken broth)
• Olive oil
• Diced onion
• Zucchini, thinly sliced
• Diced boneless skinless chicken breasts
• Mushrooms, sliced
• Cumin
• Salt
• Cayenne pepper
• Black beans, rinsed and drained
• Green chilies, drained
• Shredded cheddar cheese (monterey jack or swiss cheese could work too)

HOW TO MAKE THIS CHICKEN AND BLACK BEAN CASSEROLE:

Bring the rice and vegetable broth to a boil in a pot to begin this meal.

Turn down the heat once it boils, cover the pot, and let the rice simmer for 45 minutes, or until it is soft.

Then, lightly grease a 913 casserole dish and prepare the oven to 350 degrees.

Next, warm the oil over medium heat in a skillet. When the oil is hot, add the onion dice and fry until it is soft.

Add the chicken, zucchini, and thinly sliced mushrooms once the onion has become soft.

Stir everything together before adding the cumin, salt, and ground cayenne pepper.

Up until the chicken is thoroughly roasted through and the zucchini is browned, keep cooking everything at once.

Cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and half of the cheddar cheese should all be combined in a sizable mixing dish.

After that, pour all of the casserole mixtures into the 9-by-13-inch pan and sprinkle the remaining cheese on top.

Simply place a thin layer of foil over the casserole now, and bake it for 30 minutes.

Remove the aluminum foil after 30 minutes and continue baking the casserole for a further 10 minutes, or until it is bubbling and lightly browned.

TO MAKE THIS HEALTHY CHICKEN DINNER RECIPE YOU WILL NEED:

1. Large pot
2. Skillet
3. Wooden spatula
4. Large mixing bowl
5. 9×13 inch pan
6. Aluminum foil

Make It Vegetarian

You can easily turn this into a vegetarian dish. All you have to do is omit the chicken breast, and you have a wonderful vegetarian dish. 

Why Rinse Black Beans (Or Any Beans)

Have you ever wondered why you need to rinse and drain black beans, or most beans? Well besides the unwanted taste of the extra liquid the beans are stored in, there is a more important reason. 

SERVES: 8 PEOPLE

Chicken and Black Bean Casserole Recipe

This recipe is loaded with veggies and beans and still has great flavor. I also put a little bit of fat free sour cream and salsa on top of my mine and thought it was delicious.

PREP TIME15 MINS

COOK TIME1 HR 25 MINS

TOTAL TIME1 HR 40 MINS

Ingredients

• ⅔ cup brown rice
• 1 cup vegetable broth Can also use chicken broth
• 1 Tablespoon olive oil
• ⅓ diced onion
• 2 medium zucchini thinly sliced
• 2 boneless, skinless chicken breasts diced
• ½ cup sliced mushrooms
• ½ teaspoon cumin
• salt to taste
• ground cayenne pepper to taste
• 1 (15oz) can black beans drained and rinsed
• 1 (4oz) can green chilies drained
• 1-2 cups shredded cheddar cheese Monterey Jack or Swiss would work too

Instructions

• Rice and vegetable broth should be combined before being brought to a boil. Rice should be simmered for 45 minutes or until it is tender on low heat with the lid on.
• turn the oven on to 350 degrees. Grease a big 9″ x 13″ casserole dish sparingly.
• The onion should be cooked in the olive oil over medium heat until it is soft. Add the chicken, mushrooms, and zucchini. Add cumin, salt, and cayenne pepper powder for seasoning. Cook and stir until chicken is fully heated through and zucchini is slightly browned.
• Cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and half the cheese should all be combined in a big bowl. Add the remaining cheese after transferring to the casserole dish that has been prepared.
• Bake dish for 30 minutes with a loosely covering of foil. Remove the top and bake for a further 10 minutes, or until bubbling and gently browned.
• Simply leave out the chicken to make this a wonderful vegetarian dish!

Notes

• You can easily make this a vegetarian dish by leaving out the chicken breast; it will still be a delicious vegetarian dish.

Nutrition

Calories: 228 kcal · Carbohydrates: 25 g · Protein: 14 g · Fat: 8 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 33 mg · Sodium: 410 mg · Potassium: 421 mg · Fiber: 5 g · Sugar: 3 g · Vitamin A: 314 IU · Vitamin C: 14 mg · Calcium: 128 mg · Iron: 2 mg

Equipment

• large pot
• Skillet
• Wooden Spatula
• Large Mixing Bowl
• 9×13-inch Baking Pan
• Aluminum Foil

Recipe Details

Course: Main Course

Cuisine: American