Ingredients
1 cup uncooked long-grain white or brown rice
1 medium onion, diced
1 red bell pepper, diced
1 tbsp fajita or taco seasoning
1/4 tsp cayenne pepper (optional)
1 cup frozen corn
1 can (15 oz) black beans, drained and rinsed
2 cups cooked shredded chicken
1 1/2 cups reduced-sodium chicken broth
1 small can (4 oz) mild green chiles
2 tbsp tomato paste
1 tbsp olive oil
1 1/2 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F (200°C). Combine uncooked rice, onion, bell pepper, seasoning, and cayenne in a large glass baking dish.
- In a bowl, whisk together chicken broth, tomato paste, green chiles, and olive oil. Pour over rice mixture and stir.
- Add shredded chicken, black beans, and corn. Mix until combined.
- Cover with foil and bake for 65-70 minutes, until rice is tender and liquid mostly absorbed.
- Remove foil, sprinkle with cheese, and bake for an additional 5-10 minutes until melted and golden.
- Let cool 5-10 minutes. Serve with optional toppings as desired.
Notes
- Leftovers store well in the fridge or freezer for convenient meals.
- Adjust spice levels with more or less cayenne or jalapeños.
- Perfect for meal prep or feeding a crowd.
- Prep Time: 10 min
- Cook Time: 1 hr 25 min