Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) jar salsa verde (choose your preferred spice level)
- 1 1/2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Optional Toppings:
- Chopped cilantro
- Avocado slices
- Sour cream
- Lime wedges
Instructions:
- Prep and Sauté: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, garlic powder, onion powder, and chili powder. Cook until browned and cooked through, about 5-7 minutes. Remove chicken to a plate.
- Sauté Vegetables: Add onion and bell pepper to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook for another 30 seconds.
- Build the base: Add the rice, black beans, Rotel, salsa verde, and chicken broth to the skillet. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through.
- Add Chicken and Cheese: Stir the cooked chicken and half the shredded cheese (about 1 cup total) into the rice mixture. Transfer to the prepared baking dish.
- Bake and Top: Sprinkle the remaining cheese on top. Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly.
- Optional Broil: For a golden-brown top, turn the oven to broil and broil the casserole for 2-3 minutes, watching carefully.
- Serve: Let the casserole rest for about 5 minutes before serving. Garnish with your favorite toppings like cilantro, avocado, sour cream, or lime wedges.
Tips:
- Swap the Rice: Use brown rice for a heartier option (increase cooking time accordingly).
- Extra Flavor Boost: Add a pinch of cumin and some chopped jalapeno (if desired) to the vegetable mix.
- Creamy Variation: Stir in 1/2 cup of sour cream or plain Greek yogurt with the chicken for extra richness.
- Make-Ahead: Assemble the casserole (up to step 4) and refrigerate for up to a day before baking.
Enjoy your hot and satisfying Salsa Verde Chicken and Rice Casserole!
