Ingredients
Scale
- 1.5 cups long-grain white rice
- 2 large bell peppers, chopped, any color
- ½ large white onion, diced
- 4.5 oz. canned green chiles
- 15 oz. canned black beans, drained
- 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cups red enchilada sauce
- 1 cup chicken broth
- ½ tablespoon garlic powder
- ½ tablespoon ground cumin
- ½ teaspoon sea salt
- 1 cup shredded mexican cheese
Instructions
- Preheat the oven to 375ºF and prepare a casserole dish with cooking spray.
- Combine all ingredients except for the shredded cheese in the casserole dish and mix well.
- Cover the dish with aluminum foil and bake for 30 minutes. After this, stir the mixture, which will be a bit soupy, then cover again and bake for another 30 minutes.
- Remove the foil, sprinkle shredded cheese on top, and return to the oven for 3-5 minutes until the cheese is melted.
- Let the casserole sit for 5-10 minutes before slicing and serving. Garnish with fresh cilantro, Greek yogurt or sour cream, and a squeeze of lime.
Notes
Ensure to cover the dish with foil while baking to keep the moisture in.
This casserole can be prepared ahead of time and stored in the refrigerator before baking.
Feel free to customize with your favorite vegetables or add more spices for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.