Chicken Enchilada Rice Bake with Black Beans

• 1 cup long-grain white rice
• 2 cups water
• 1 can (15 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked and shredded chicken
• 1 cup frozen corn
• 1 can (4 oz) diced green chilies
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice in water according to package instructions.
3. 3 In a large bowl, mix cooked rice, enchilada sauce, black beans, chicken, corn, green chilies, cheese, onion, garlic, cumin, chili powder, cayenne, and salt.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Cover with foil and bake for 25 minutes.
6. 6 Remove foil and bake for an additional 5 minutes until cheese is bubbly.
7. 7 Garnish with cilantro before serving.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Add diced tomatoes for extra moisture and flavor.
• Substitute ground beef for chicken for a different twist.

Substitutions

• Use brown rice instead of white rice for a healthier option.
• Substitute Monterey Jack cheese for cheddar.

Pairings

• Mexican street corn salad
• Refried beans

Nutrition

Tips

• For extra flavor, sauté the onion and garlic before mixing.
• Use rotisserie chicken for a shortcut.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat covered in a 350°F oven.

Serving Suggestions

• Serve with a side of avocado slices and a dollop of sour cream.
• Pair with a fresh cilantro lime rice salad.

FAQ