Mexican Rice and Black Bean Casserole (With Chicken)
Try this Mexican Rice and Black Bean Casserole With Chicken recipe
Try this Mexican Rice and Black Bean Casserole With Chicken recipe
- 3 cups chicken broth
- 340 grams dry rice (dry 1 1/2 cups)
- 1 can (16 ounce) refried beans
- 375 grams cooked chicken breast (cubed about 3 cups cooked cubed or shredded, i used a rotisserie chicken)
- 1 can (10 ounce) enchilada sauce
- 1 can (10.75 ounce) condensed cream of chicken soup (und
- 1 can (4 ounce) chopped green chiles
- 1 can (14 ounce) black beans (rinsed and drained thoroug
- 8 ounces cream cheese (cut into small cubes)
- salt & ground pepper
- 3 to 4 green onions thinly sliced
- 16 ounces shredded cheese (divided use mexican blend)
- Carbohydrate 0 g
- Cholesterol 345 mg
- Fat 69.276 g
- Fiber 0 g
- Protein 85.56 g
- Saturated Fat 19.826 g
- Serving Size 1 1 Serving (545g)
- Sodium 341.379 mg
- Sugar 0 g
- Trans Fat 5.88800000000001 g
- Calories 989 calories
Step-by-step
- Prepare rice according to package instructions, replacing the water with the chicken stock.
- Preheat oven to 350F.
- Spray a 9 x 13 inch baking dish with cooking spray.
- Spread the refried beans over the bottom of the baking dish.
- In a large bowl, combine the cooked rice, cubed chicken, enchilada sauce, cream of chicken soup, green chiles, black beans, cream cheese, green onions and half (8 ounces) of the shredded cheese in a large bowl.
- Spread on top of the refried beans.
- Cover with foil and bake for 35 minutes.
- Remove the foil and sprinkle on the remaining half of cheese.
- Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.
- Serve immediately.
A Comforting Classic: My Take on Mexican Rice and Black Bean Casserole
As a busy working mom, time is always of the essence. I need meals that are both delicious and quick to prepare, and this Mexican Rice and Black Bean Casserole fits the bill perfectly. It's a hearty, flavorful dish that the whole family loves, and it's surprisingly easy to throw together even on a hectic weeknight. This isn't your grandmother's casserole, though – it's got a delightful kick and a satisfying texture that keeps everyone coming back for more.
The best part? I often use leftover rotisserie chicken to cut down on prep time. It's a fantastic way to repurpose something already cooked and add a boost of protein. The creamy texture of the cream of chicken soup combined with the spice of the enchilada sauce and the contrasting textures of the rice and beans creates a truly unforgettable flavor profile. I've adapted this recipe over the years, playing with different cheeses, adding extra chiles for a spicier version, and sometimes even throwing in some corn or diced bell peppers for extra color and crunch. It's incredibly versatile, so don't be afraid to experiment and make it your own!
This casserole is perfect for potlucks, game day gatherings, or just a cozy weeknight dinner. It’s a crowd-pleaser that always receives rave reviews. I’ve even been known to make a double batch and freeze half for those days when I'm truly short on time. Simply reheat and enjoy! The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the ingredients based on your preferences and what you have on hand. Need to make it vegetarian? Simply omit the chicken. Looking for a spicier kick? Add some jalapeños or a dash of your favorite hot sauce. The possibilities are endless!
Beyond the convenience and taste, this casserole holds a special place in my heart. It reminds me of family gatherings, warm evenings, and the simple joy of sharing a delicious meal with loved ones. It's a dish that brings people together, and that’s something I truly cherish. The comforting aroma wafting from the oven is enough to make anyone feel at home, and the satisfying flavors will leave you wanting more. It's more than just a recipe; it's a culinary hug.
So, if you're looking for a quick, easy, and incredibly delicious meal that will impress your family and friends, look no further. This Mexican Rice and Black Bean Casserole is a guaranteed winner, and it's a recipe I’m sure you’ll want to add to your regular rotation. Give it a try and let me know what you think! Happy cooking!
Tips and Variations:
Spice it up: Add a diced jalapeño or a dash of your favorite hot sauce for extra heat.
Add some veggies: Diced bell peppers, corn, or even some sautéed onions and garlic would be delicious additions.
Make it vegetarian: Simply omit the chicken and increase the amount of black beans or vegetables for a hearty vegetarian option.
Cheese it up: Experiment with different types of cheese, such as Monterey Jack, cheddar, or a Mexican cheese blend.
Make it ahead: Assemble the casserole ahead of time and store it in the refrigerator until ready to bake. Add an extra 10-15 minutes to the baking time.
Leftovers: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. It reheats beautifully in the microwave or oven.
