Cheesy Mexican Chicken and Rice Family Casserole

• 2 tbsp olive oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 small onion, diced
• 1 bell pepper (red or green), diced
• 2 cloves garlic, minced
• 1 cup long grain white rice, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup salsa (mild or medium heat)
• 1 3/4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1 1/2 cups shredded Mexican blend cheese
• Fresh cilantro, chopped (for garnish, optional)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
3. Add the chicken pieces to the skillet. Cook until they are no longer pink on the outside but not fully cooked through, about 4-5 minutes. Season with cumin, smoked paprika, chili powder, and salt to taste.
4. Stir in the rinsed rice, black beans, corn, and salsa. Pour in the chicken broth and bring mixture to a simmer for 1-2 minutes.
5. Transfer the entire mixture into the greased baking dish, spreading it evenly.
6. Cover the dish tightly with foil and bake for 35 minutes, or until the rice is tender and liquid absorbed.
7. Remove foil carefully, sprinkle the shredded cheese evenly over the top, then return uncovered to the oven. Bake for an additional 5-7 minutes until the cheese is melted and bubbly.
8. Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped cilantro if desired.

Chef tips

• If you prefer, you can substitute chicken thighs for a juicier texture – just increase the initial cooking time by 2-3 minutes.
• Use brown rice instead of white rice for a nuttier flavor and extra fiber; increase the baking time by about 15 minutes and check liquid levels.
• For a dairy-free version, omit cheese or use a plant-based cheese alternative, and check that your salsa is dairy-free.
• To add extra veggies, fold in diced zucchini or chopped spinach with the peppers—it will add color and nutrition without overpowering the dish.