Ingredients
Method
- Preheat your oven to 350°F. In a 9x13-inch baking dish, combine the uncooked rice, minced garlic, diced onion, and chicken broth. Stir well to distribute evenly across the bottom of the dish.
- Arrange the chicken cubes, black beans, corn, and salsa over the rice mixture in an even layer. Sprinkle the chili powder and paprika on top. Gently press everything down with the back of a spoon so the rice is submerged in the liquid.
- Scatter the shredded cheddar cheese evenly over the entire surface of the casserole.
- Cover the dish tightly with aluminum foil and bake for 45 minutes. This steams the rice until tender.
- Remove the foil and continue baking uncovered for 10 more minutes, until the cheese is melted and bubbly and the top is lightly golden. For a browner top, broil for 1 to 2 minutes at the end, watching closely.
Nutrition
Notes
For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of black beans or some diced zucchini. You can prep this casserole up to 8 hours ahead; just cover and refrigerate, then add 10 minutes to the covered baking time. Leftovers keep in the fridge for up to 3 days and reheat beautifully. Be careful not to overcook the rice—check it after 40 minutes covered if your oven runs hot. Serve with sour cream, sliced avocado, and a squeeze of lime for a fresh finish. If you prefer a spicier kick, use a hot salsa or add a minced jalapeño to the filling.
