Chicken and Rice Casserole With Chilies, Corn, and Black Beans Recipe

Posted by
Rate It!
Chicken and Rice Casserole With Chilies, Corn, and Black Beans
Add your photo!
Ingredients
21
Count
Nutrition
1214
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make the topping and set aside*.
  2. Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onions, jalapeños, and 1 t. salt and cook until softened, about 5 – 7 minutes.
  3. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute.
  4. Slowly whisk in the broth and the cream.
  5. Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the chicken is done, 10 to 15 minutes. Remove the chicken and set aside to cool.
  6. Stir the rice into the pot, cover and continue to cook over low heat, stirring often, until the rice has absorbed 25 minutes.
  7. When the chicken is cool enough to handle, shred into bite-size pieces.
  8. Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn and lime juice and season with salt and pepper to taste.
  9. Pour the mixture into a 9 x 13 that has been sprayed and sprinkle wit crumb topping.
  10. 8Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and and the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving. Serves 8.
  11. Corn Chip Topping: Combine 6 oz. of corn tortilla chips or Frito corn chips with 2 T. unsalted butter, melted in a food processor. Pulse to make coarse crumbs, about 10 pulses. Toss crumbs with 2 T. fresh minced parsley and season with pepper. Set aside.
  12. To store: Wrap the dish with plastic wrap and then foil and refrigerate up to two days or freeze up to one month (if frozen, the casserole must be thawed completely in the refrigerator, about 24 hours. To serve: Heat oven to 400. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbly and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1214.21 Kcal (5084 kJ)
Calories from fat 725.28 Kcal
% Daily Value*
Total Fat 80.59g 124%
Cholesterol 115.16mg 38%
Sodium 3426.29mg 143%
Potassium 633.18mg 13%
Total Carbs 78.49g 26%
Sugars 4.42g 18%
Dietary Fiber 5.38g 22%
Protein 43.94g 88%
Vitamin C 50.2mg 84%
Vitamin A 0.8mg 28%
Iron 15.2mg 84%
Calcium 285.5mg 29%
Amount Per 100 g
Calories 269.72 Kcal (1129 kJ)
Calories from fat 161.11 Kcal
% Daily Value*
Total Fat 17.9g 124%
Cholesterol 25.58mg 38%
Sodium 761.1mg 143%
Potassium 140.65mg 13%
Total Carbs 17.44g 26%
Sugars 0.98g 18%
Dietary Fiber 1.19g 22%
Protein 9.76g 88%
Vitamin C 11.1mg 84%
Vitamin A 0.2mg 28%
Iron 3.4mg 84%
Calcium 63.4mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 30.2
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top