Fiesta chicken and rice casserole

By Vijaya Selvaraju
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One dish fiesta casserole that will spice up any weeknight. 

SERVES
3
 TO
4
TOTAL TIME

Ingredients

  • 3/4 cup long grain white rice
  • 1 can (284 milliliter) cream of chicken soup
  • 1 1/3 cup water
  • 1 can drained and rinsed black beans
  • 2 tablespoons chopped coriander
  • 1.5 cups chopped green and red peppers (use whatever fresh/frozen veggies you like)
  • 1/2 cup frozen/canned corn
  • 3/4 cup tomato salsa
  • 455 grams chicken breast, cut into cubes
  • 1 cup monterey jack cheese

Directions

  1. Preheat oven to 400 degrees.
  2. In a 13X9 baking dish, combine rice, soup, water, black beans, and coriander. Stir until well combined, and smooth out to create one even layer.
  3. Top with vegetables, followed by salsa and chicken.
  4. Cover with aluminum foil and bake for 45 minutes.
  5. Remove aluminum foil, top with cheese and bake for an additional five minutes until cheese is melted and slightly golden.

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