Mexican Chicken, Black Bean And Rice Cassarole

Who does not like One Pot Meals. I know I do. I love that I can Just gather some ingredients and toss them into a pan and cover it, throw it in the oven and leave it for a while. When you take off the lid and the magic that happens while it cooks is amazing and not only that it also tastes great to. This dish gives me extra time to get things done around the house or spend extra time with the kids. There are a few ingredients and a few things to do before it goes into the oven but it is worth it. Lets get started. Here is what we need.

1 green bell pepper, seeded and diced small
3 tsbp. oil
1 onion, diced
3 cloves garlic, minced
2 chicken breasts
salt and pepper
1/2 tsp. cumin
2 c. white rice, Rinsed
1/2 tsp. Cumin
salt and pepper
4 c. chicken stock or broth
1 can black beans, drained and rinsed
1 (28 oz) can diced tomatoes with the juice

(1.) Heat the oven to 400* Place the chicken on a sheet pan and drizzle with a little oil. Sprinkle with salt, pepper and 1/2 tsp of cumin. Bake for 35 to 40 minutes or until the chicken is cooked through. Set aside to cool.

(2.)In a large pot or dutch oven with a fitted lid heat up the oil. When the oil is hot add the bell pepper, onion and the garlic. cook for about 10 minutes or until tender. Add the rice and stir to combine. Cook for about 2 to 3 minutes just to slightly toast the rice. Add the salt, pepper and the other 1/2 tsp of cumin. stir to combine well. Add in the diced tomatoes with the juice and the chicken broth. Stir to combine and turn heat to low and cover with the lid and let cook for 20 minutes. The rice mixture will still have alot of liquid in it so don’t worry. Stir occasionally.

(3.) While this cooks go ahead and either shred or dice the chicken to medium sized pieces. Drain the beans and rinse them and set them aside until needed.

(4.) When the 20 minutes are up remove the lid and add the beans and the chicken and stir to combine. There will still be some liquid in the dish you need this when it cooks in the oven. Level off the top of the mixture and sprinkle on the shredded cheese evenly and place the lid back on. Turn the oven down to 375* and bake the rice mixture for 25 minutes. Remove from the oven and let set for about 10 minutes before removing the lid. this will let the steam settle and lets the rice absorb the extra liquid if there is any. After 10 minutes remove the lid and serve.

I like to serve this with sour cream, sliced green onions and a few toasted corn tortillas. You can use flour tortillas if you prefer or just omit them. Sometimes I throw in a couple cups of corn before baking for extra flavor and a slight crunch in the mix.

You can easily half the recipe if you do not want to make as much. I hope that you enjoy this tex-mex dish. I love makeing it for my family and I hope that you will enjoy making it for your family.

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