Name: Cheesy Southwest Chicken and Rice Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Skinless, boneless chicken breasts - 2 (7 ounce); Olive oil, divided - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Water - 3 ½ cups; Yellow rice - 1 (10 ounce) bag; Onion, chopped - 1 medium; Red bell pepper, chopped - 1 medium; Carrots, shredded - 2 medium; Garlic, chopped - 2 cloves; Shredded Monterey Jack cheese, divided - 2 cups; Black beans, rinsed and drained - 1 (15 ounce) can; Diced tomatoes with green chile peppers - 1 (10 ounce) can

Cheesy Southwest Chicken and Rice Casserole

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Southwest Chicken and Rice Casserole

1. Skinless, boneless chicken breasts - 2 (7 ounce)

2. Olive oil, divided - ¼ cup

3. Salt and ground black pepper to taste - ¼ cup

4. Water - 3 ½ cups

5. Yellow rice - 1 (10 ounce) bag

6. Onion, chopped - 1 medium

7. Red bell pepper, chopped - 1 medium

8. Carrots, shredded - 2 medium

9. Garlic, chopped - 2 cloves

10. Shredded Monterey Jack cheese, divided - 2 cups

11. Black beans, rinsed and drained - 1 (15 ounce) can

12. Diced tomatoes with green chile peppers - 1 (10 ounce) can

How to cook deliciously - Cheesy Southwest Chicken and Rice Casserole

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.

3. Stage

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.

4. Stage

While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.

5. Stage

While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.

6. Stage

Grease a 9x13-inch baking dish.

7. Stage

Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.

8. Stage

Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.