Ingredients
– 1 tbsp chili powder
– 1/2 tsp cayenne pepper
– 2 tsp garlic powder
– 1 tsp smoked paprika
– 1 tsp onion powder
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp salt
– 1 tsp black pepper
– 1/2 cup white onion, chopped
– 1 red bell pepper, diced
– 1 cup uncooked brown rice
– 3 cups low sodium chicken broth
– 2 green chilies, deseeded and chopped
– 1 tbsp olive oil
– 2 tbsp tomato paste
– 1 cup corn kernels, drained
– 1 can (14 oz) black beans, drained and rinsed
– 5 cups cooked shredded chicken
– 1 1/4 cups shredded cheddar
Instructions
1-Preheat oven to 400°F (200°C) to get everything ready for baking.
2-Combine all seasoning ingredients in a small bowl to create a flavorful mix.
3-Add chopped onion, diced bell pepper, uncooked brown rice, and the seasoning blend to a 9×13 baking dish; stir to combine everything well.
4-In a large bowl, whisk together chicken broth, chopped green chilies, olive oil, and tomato paste for the liquid base.
5-Pour the broth mixture into the baking dish with the rice and vegetables, then stir thoroughly to blend.
6-Add drained corn, drained and rinsed black beans, and cooked shredded chicken to the dish; mix everything together for an even distribution.
7-Cover the baking dish tightly with foil to lock in moisture.
8-Bake for 65-70 minutes, or until the rice is tender and the liquid is absorbed.
9-Remove the foil and sprinkle shredded cheddar evenly over the top.
10-Bake uncovered for an additional 5-10 minutes, until the cheese is melted and golden.
11-Remove from the oven and let it cool for 5-10 minutes before serving.
12-Top with desired toppings just before serving to add freshness and flair.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Roast diced bell pepper and chopped onion beforehand for deeper sweetness and flavor.
🧀 Substitute cheddar with Monterey Jack or Pepper Jack cheese for variation.
❄️ Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months. Thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 small bowl
- Calories: 521
- Sugar: 4.1 g
- Sodium: 732 mg
- Fat: 24 g
- Saturated Fat: 7.7 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 8.9 g
- Protein: 34 g
- Cholesterol: 97 mg
