The end of the week is here! It’s been a usual busy one for our household. School work needed to me done. Housework NEVER ends. No matter what people tell you, they lied. Errands ran all over town. Owning my duty as my kid’s chauffeur. I have also been defusing sibling bickering. Which is something I still don’t understand growing up as an only child. I started going back to bootcamp, and it’s making me pass out early in the evening. I am beat, but I am happy that it is Friday. No hustle and bustle tomorrow morning. A relaxing Saturday morning sounds nice before I take a drive to one of my best friend’s house for her baby shower.
Last week I had put together a yummy chicken casserole. I’m going to be honest and say that I suck at making Spanish rice. I have never been able to make a good pot of spinach rice on the stove or even in the rice cooker. I decided to find another way to make it considering, I didn’t want to continue to buy it from the local restaurant every time we have enchiladas or tacos for dinner.
If you haven’t notice, I’m all about one pot meals. Casseroles are my friend, and I am open to finding new ways to make a regular meal in a dish of magic.
You will need to grab:
- 1 Cup uncooked rice
- 1 cup frozen corn, (thawed)
- 1 15oz can of black beans
- 1 16oz jar Salsa
- 1 Cup Chicken Broth
- 1 Tablespoon Taco seasoning (Recipe here)
- 1 1/2 pounds of chicken, cut into small piece
- 1-2 cups of Cheese (depends on how much you like)
- 2 whole green onions, chopped (optional)
- Greek yogurt or sour cream (optional)
Directions:
- Preheat the oven to 375 degrees.
- Drain and briefly rinse the black beans.
- Add the dry rice, black beans, corn, salsa, chicken broth, and taco seasoning to an 9×11 inch casserole dish. Stir until everything is evenly combined.
4.Cut the chicken breasts into small pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish.
5. Cover the casserole dish tightly with foil. Bake for one hour.
6. Take the casserole dish out of the oven, test the rice with a fork to make sure it is done. If it is not, cover the dish, return it to the oven, and bake for 10-15 more minutes. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven until the cheese has melted.
7. Add the sliced green onions on top after baking.
Top it with your choice of sour cream or greek yogurt, serve it hot
Spanish Chicken & Rice Bake
Ingredients
Method
- Preheat the oven to 375 degrees
- Grease your 9x13 baking dish
- Drain rinse the black beans
- Add the dry rice, black beans, corn, salsa, chicken broth, and taco seasoning to your baking dish Stir until everything is evenly combined
- Cut the chicken breasts into small pieces
- Push the chicken pieces down into the rice salsa mixture
- Cover the casserole dish tightly with foil
- Bake for 60 minutes
- When your hour is up, take the dish out of the oven, test the rice with a fork to make sure it is done. If it is not, cover the dish, return it to the oven, and bake for 10-15 more minutes
- When the rice is tender, sprinkle the cheese over top and return the casserole to the oven until the cheese has melted
- Add the slices of green onions to the top of the dish
- Top it with your choice of sour cream or greek yogurt
- Serve it hot
I want to try this! It sounds so good! Thanks for linking up with the Tasty Tuesday’s Link-up. I have pinned your post to the Tasty’s Tuesday’s Pinterest Board!