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
- butter: 2 Tbsp
- medium onion: 1 piece (sliced)
- chicken breasts: 2 piece (cut into 2-inch pieces)
- stewed tomatoes, undrained: 1 can (16 ounce can)
- black beans: 1 pack (8 ounce pack, drained)
- uncooked white rice: 0.5 cup
- ounces green Chili peppers: 2 piece (diced)
- fresh cilantro: 2 Tbsp (chopped)
- ground cumin: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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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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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Bake in the preheated oven until chicken is fully cooked and rice is tender, about 45 minutes.
