Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 cup bell peppers, sliced (red and green)
- 1 medium onion, sliced
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat oil in a large skillet over medium heat. Sauté sliced bell peppers and onions until tender, then add shredded chicken, cumin, chili powder, salt, and pepper. Cook for about 5 minutes.
- In a large bowl, mix cooked rice, black beans, and corn with the sautéed chicken and vegetable mixture until well combined.
- Preheat your oven to 350°F (175°C). Transfer the mixture into a greased 9×13 inch baking dish, spread evenly, and top with shredded cheese.
- Bake for 25-30 minutes or until cheese is melted and bubbling. Let it sit for a few minutes before serving. Garnish with cilantro and serve with lime wedges.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in the microwave or oven. Freezing is possible for up to 2 months; thaw overnight before reheating.
- Customize spices and ingredients to fit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg