Salsa Chicken and Rice Casserole

Name: Salsa Chicken and Rice Casserole
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; ½ cup diced onion; 1 diced red or green bell pepper (I used half of each); 2 cloves garlic; 1 tablespoon butter; 2 ¼ cup water; 1 Zatarain's® Spanish Rice; 1 ½ cup salsa (divided (I used medium heat and the end result was a flavorful but mild dish, adjust heat to suit your preference!)); 15 ounces black beans (rinsed and drained); ⅔ cup frozen corn; 2 cups rotisserie chicken (shredded); 1 cup cheddar cheese (shredded)

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Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 8

Cost: $6.73 /serving

Author : Holly Nilsson

mexican casserole mexican chicken casserole

Instructions

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Step 1

Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.

Step 2

Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.

Step 3

Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.

Step 4

Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.

Step 5

Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.

Step 6

Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.

Step 7

Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.

Step 8

Serve, top with sour cream, cilantro, and corn chips, if desired.

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