This recipe is adapted from The Sassy Barn and if you don’t follow her, you should!

I loved that this was truly a one-pan dish (less dishes is always a plus!) and that it could be prepared earlier and then just baked later in the day.  Sometimes I have more time in the morning than I do right before dinner and nothing is worse than hungry hovering teenagers!

Ingredients:

1 Rotisserie Chicken (shredded)

1 cup uncooked rice

1/2 red onion, diced

1 red pepper, chopped

Seasonings:

  • 2 T Chili powder
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • fresh cilantro (to taste) – split, use half in mix and the rest on top

3 cups chicken broth (low sodium)

1 can black beans, drained & rinsed

1 can low sodium corn, drained

1 package (2-1/2 cups) Mexican Blend Cheese – split, use half in mixture and half on top (use more if you love cheese!)

Directions:

  1. Preheat oven to 400 degrees
  2. In 9×13 casserole dish, add onion, pepper, rice, and all spices.
  3. Add broth, mixing well
  4. Add chicken, beans, corn & cheese – mix well
  5. Cover with foil and bake 50 min. (if preparing ahead, simply store in fridge until ready to bake)
  6. Uncover, add cheese & cilantro and cook an extra 10 min. until cheese fully melted

Enjoy!

 While preparing

. See, everything mixed in the dish you bake it in – so easy!