Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 1 green bell pepper, chopped (about 1 cup / 150g)
  • 1 red bell pepper, chopped (about 1 cup / 150g)
  • 1 teaspoon minced garlic (about 3g)
  • 1 pound boneless, skinless chicken breasts, cooked and shredded (about 450g)
  • 1 (15 ounce) can black beans, rinsed and drained (about 425g)
  • 1 (15 ounce) can corn, drained (about 425g)
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained (about 280g)
  • 1 cup cooked long-grain rice (about 200g)
  • 1 packet (1 ounce) taco seasoning (about 28g)
  • 1/2 cup chicken broth (120 ml)
  • 2 cups shredded cheddar cheese (about 200g)

Instructions:

  1. Preheat 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 onion and bell peppers; cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more.
  3. In a large mixing bowl, combine sautéed vegetables, shredded chicken, black beans, corn, diced tomatoes and green chilies (Rotel), cooked rice, taco seasoning, and chicken broth. Mix well.
  4. Pour the chicken and rice mixture into the prepared baking dish.
  5. Sprinkle shredded cheddar cheese evenly over the top of the casserole.
  6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  7. Let the casserole cool slightly before garnishing with chopped cilantro, sour cream, salsa, or avocado, if desired. Serve hot.