2cupschicken stocksub with vegetable broth if desired
1cupwhite rice
15ouncesblack beansrinsed and drained
1cupfresh or frozen cornthawed slightly if frozen
1cupgrated Mexican blend cheeseor your favorite
1/4cupchopped cilantrooptional; for serving
lime wedgesoptional; for serving
Instructions
Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and cook for 3 minutes or until starting to soften.
2 tablespoons extra virgin olive oil, 1 medium yellow onion
While the onion cooks, cut the chicken breast into 1" cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minutes, or until the chicken has lost most of it's pink color. Add the garlic, spices, tomato paste, diced tomatoes and broth and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.
1 lb. boneless skinless chicken breast, 2 tablespoons homemade taco seasoning, 1 tablespoon tomato paste, 15 ounces fire roasted diced tomatoes, 2 cups chicken stock, 1 cup white rice, 15 ounces black beans, 1 cup fresh or frozen corn
Remove from heat and top with the grated cheese and chopped cilantro. Serve with lime wedges and enjoy!
1 cup grated Mexican blend cheese, 1/4 cup chopped cilantro, lime wedges
Notes
Pro tip: Be sure to use regular white rice, not quick cooking rice or brown rice as cooking times and amount of liquid vary.
The chicken may be substituted with ground beef or turkey, or omitted altogether to make this recipe vegetarian.
Customize this recipe with your favorite veggies such as bell pepper or diced chilis to kick up the heat!
Mexican rice casserole is great for meal prep and keeps in the refrigerator for 3-5 days.