Mexican Chicken Southwest Casserole (Print)
Easy one-pan chicken with rice, beans, corn, and salsa baked under bubbling cheddar cheese.
# Ingredients:
→ Base
01 -
200 g uncooked long grain white rice
02 -
1 teaspoon minced garlic
03 -
75 g chopped onion
04 -
240 ml chicken broth
→ Protein and Vegetables
05 -
680 g chicken breast, cut into 2.5 cm cubes
06 -
170 g cooked black beans, rinsed and drained
07 -
150 g frozen corn, thawed
→ Sauce and Seasonings
08 -
455 g jarred salsa
09 -
1/2 teaspoon chili powder
10 -
1/2 teaspoon paprika
→ Topping
11 -
115 g cheddar cheese, grated
# Steps:
01 -
Preheat the oven to 175°C.
02 -
In a large 30 x 23 cm casserole dish, evenly spread uncooked white rice, minced garlic, chopped onion, and chicken broth. Stir gently to combine.
03 -
Add cubed chicken breast, black beans, and thawed corn evenly over the rice mixture.
04 -
Pour jarred salsa over the top, then sprinkle with chili powder and paprika. Ensure the rice remains covered beneath other ingredients.
05 -
Evenly distribute grated cheddar cheese across the surface.
06 -
Cover the casserole dish with a lid or foil and bake for 45 minutes.
07 -
Remove cover and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
# Notes:
01 -
Allow the casserole to rest for a few minutes before serving to help set the layers.