Fiery Southwest Chicken Rice Casserole
This hearty Southwest Chicken Rice Casserole combines tender shredded chicken, black beans, corn, and perfectly seasoned rice in one comforting dish. Packed with bold flavors from jalapeños, green chiles, and taco seasoning, it's the perfect weeknight dinner that's both satisfying and simple to make.
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Servings: 6
Calories: 385kcal
Ingredients
- 1 rotisserie chicken shredded
- 1 can black beans drained and rinsed
- 2½ cups cooked brown rice
- 1 can corn drained and rinsed
- 1 can tomatoes with jalapeño & cilantro
- 1 can 14 oz green chiles
- 1 cup plain Greek yogurt
- ½ cup shredded Mexican cheese plus extra for topping
- 4 tbsp taco seasoning
- 3 tbsp fresh cilantro
- ½ tsp sea salt
- ½ tsp garlic powder
- Dash of pepper
Instructions
- Preheat oven to 350°F.
- Combine shredded chicken, black beans, corn, tomatoes, green chiles, and cooked rice in a large bowl.
- Add taco seasoning, sea salt, garlic powder, pepper, Greek yogurt, cilantro, and shredded cheese; mix well.
- Transfer mixture to a casserole dish.
- Bake for 20 minutes, then sprinkle additional cheese on top and bake 5 more minutes.
Notes
Substitute sour cream for Greek yogurt if preferred
Fresh cilantro can be omitted without affecting the overall flavor
Use leftover rice or quick-cooking brown rice to save time
Casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking
Add extra heat with diced jalapeños or hot sauce
Freeze leftovers for up to 3 months in individual portions
Serve with avocado, extra Greek yogurt, fresh cilantro, and tortilla chips
Nutrition
Calories: 385kcal | Carbohydrates: 32g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 890mg | Potassium: 680mg | Fiber: 7g | Sugar: 6g