Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup uncooked rice
- 1½ cups low-sodium chicken broth
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup salsa
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- 1 cup shredded Mexican cheese blend
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chicken, uncooked rice, broth, beans, corn, salsa, chili powder, cumin, and garlic powder. Mix well.
- Grease a 9×13-inch baking dish. Pour in the mixture and spread evenly.
- Cover tightly with foil and bake for 40–45 minutes until rice is tender.
- Remove foil, sprinkle cheese on top, and bake uncovered for 5–10 minutes until cheese is melted and golden.
- Let rest for 5 minutes before serving. Garnish as desired.
Notes
Customize with jalapeños, bell peppers, or crushed tortilla chips. Freezer-friendly and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg