Description
Chicken, salsa, beans, and rice come together to create one heck of an awesome casserole. I like it to have a little kick but you can easily tone down the heat by adjusting the cayenne.
Ingredients
- 1 cup Uncooked White Rice
- 15 ounces, weight Canned Black Beans, Rinsed And Drained
- 1 whole Red, Yellow, Or Orange Bell Pepper, Cut Into 1/4-inch Dice
- 2 cups Prepared Salsa (use Your Favorite)
- 1 cup Chicken Stock
- 1-½ teaspoon Ground Cayenne
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Black Pepper
- 2 cups Shredded Cheddar Cheese
- 4 whole Boneless, Skinless Chicken Breast Halves (whole Or Cut Into Pieces)
- 4 whole Scallions, Sliced (white And Green Parts)
Preparation
Preheat oven to 375ºF. In a 9×13-inch casserole dish, stir together rice, beans, bell peppers, salsa, chicken stock, and seasonings. Nestle the chicken down into the into the salsa mixture; sprinkle chicken with salt and pepper.
Cover casserole dish with foil and bake for 45–60 minutes, or until chicken reaches 160ºF. Remove foil and sprinkle cheese all over; return to oven, uncovered, to melt cheese. Garnish with chopped scallions.
