Mexican Chicken Southwest Casserole (Print-Friendly Version)
Chicken, rice, beans, and salsa melt together for a Southwest-inspired, one-pan oven meal.
# What You’ll Need to Make This:
→ Main Components
01 -
225 grams uncooked long grain white rice
02 -
1 teaspoon minced garlic
03 -
80 grams chopped onion
04 -
240 millilitres chicken broth
05 -
680 grams chicken breasts, cut into 2.5 cm cubes
06 -
170 grams black beans, cooked, rinsed and drained
07 -
160 grams frozen corn, thawed
08 -
450 grams jarred salsa
→ Spices and Cheese
09 -
0.5 teaspoon chili powder
10 -
0.5 teaspoon paprika
11 -
100 grams cheddar cheese, shredded
# How to Prepare:
01 -
Preheat oven to 175°C.
02 -
In a large casserole dish (approximately 30 x 23 cm), add uncooked long grain white rice, minced garlic, chopped onion, and chicken broth. Mix thoroughly to combine.
03 -
Arrange chicken breast cubes, black beans, thawed corn, and salsa evenly over the rice mixture. Sprinkle with chili powder and paprika. Ensure rice remains underneath and is well covered to cook properly.
04 -
Top the assembled mixture evenly with shredded cheddar cheese.
05 -
Cover the casserole dish with foil and bake for 45 minutes.
06 -
Uncover the dish and continue baking for an additional 10 minutes, or until the cheese is fully melted and bubbly.
# Extra Tips:
01 -
Defrost frozen corn before assembling to ensure even cooking.
02 -
Allow the casserole to rest for 5 minutes before serving for easier slicing.