Name: Chili and Rice Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Salted butter - 2 tablespoons; Onion, chopped - 1 medium; Shredded rotisserie chicken - 1 cup; Mexican-style corn, drained - 1 (15.25 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Chili-seasoned diced tomatoes - 1 (14.5 ounce) can; Instant brown rice, uncooked - 1 cup; Diced green chiles - 1 (4 ounce) can; Ground cumin - 1 tablespoon; Garlic powder - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Salsa - 1 cup

Ingredients for - Chili and Rice Casserole

1. Salted butter 2 tablespoons

2. Onion, chopped 1 medium

3. Shredded rotisserie chicken 1 cup

4. Mexican-style corn, drained 1 (15.25 ounce) can

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

6. Chili-seasoned diced tomatoes 1 (14.5 ounce) can

7. Instant brown rice, uncooked 1 cup

8. Diced green chiles 1 (4 ounce) can

9. Ground cumin 1 tablespoon

10. Garlic powder 1 teaspoon

11. Salt and ground black pepper to taste 1 teaspoon

12. Salsa 1 cup

How to cook deliciously - Chili and Rice Casserole

1 . Stage

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

2 . Stage

Heat butter in a large skillet over medium heat. Add onion and cook and stir until tender, 5 to 7 minutes. Add shredded chicken and cook until heated through, 3 to 5 minutes.

3 . Stage

Pour chicken mixture into a casserole dish. Add corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt and pepper. Mix all ingredients together in the pan and spread to cover the dish. Spread salsa evenly over the top.

4 . Stage

Bake in the preheated oven until bubbly, about 45 minutes. Serve in bowls.