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Servings:

Chicken Rice Casserole

This chicken rice casserole is made with brown rice and is very easy and quick to make. You will spend more time waiting for it to cook than getting it together.

Total Time

1hr

4.5

6 Ratings

Author: The Frugal Chef

Servings:

Ingredients

•

Boneless, Skinless Chicken Breast

•

1/2 tsp

Salt

•

1/2 tsp

Ground Black Pepper

•

1/2 tsp

Simply Organic Garlic Powder

•

1/2 tsp

Paprika

•

1/2 tsp

Ground Cumin

•

2 2/3 Tbsp

Brown Rice

•

2 Tbsp

Bell Peppers

•

2 Tbsp

Fresh Cilantro

•

3/4 cup

Frozen Corn Kernels , thawed

•

1/2 cup

GOYA® Black Beans

•

1 cup

Salsa

•

1 cup

Shredded Cheese

•

to taste

Sour Cream

•

to taste

Salsa

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Cut the Boneless, Skinless Chicken Breast (1) into cubes.

Mix the chicken cubes with Salt (1/2 tsp) , Ground Black Pepper (1/2 tsp) , Simply Organic Garlic Powder (1/2 tsp) , Ground Cumin (1/2 tsp) and Paprika (1/2 tsp) and set aside.

Finely chop the Bell Peppers (2 Tbsp) .

Chop the Fresh Cilantro (2 Tbsp) .

In a large bowl, add the cooked Brown Rice (2 2/3 Tbsp) . Mix in Frozen Corn Kernels (3/4 cup) , bell pepper, GOYA® Black Beans (1/2 cup) , cilantro, chicken cubes, and Salsa (1 cup) .

Arrange half of the rice mixture into a casserole dish.

Top with Shredded Cheese (1/2 cup) .

Repeat with the rest of the rice mixture and top with the rest of the Shredded Cheese (1/2 cup) .

10.

Bake for 40 minutes, covered.

11.

Serve with some Sour Cream (to taste) and Salsa (to taste) .

Nutrition Per Serving

CALORIES

102

FAT

3.8 g

PROTEIN

8.5 g

CARBS

9.6 g