Mexican Chicken & Rice Casserole
I have returned from an unexpected, yet much needed hiatus from blogging. It has been several weeks, but if you follow me on Instagram, Facebook, or Twitter, then you know that I have still been busy in the kitchen.
Whenever I hear the word ‘casserole’ (or ‘hot dish’ if you are like me and grew up in a northern state) I immediately think warm, comforting thoughts. Don’t you? Cozy and hearty and full of flavor? A one dish meal? Absolutely. That is the appeal of a casserole! I know we aren’t supposed to crave these kinds of things now that warmer weather is here, but I can’t help it. If you page through the BP archives you will find more than a few warm weather casseroles. Like this light, summer veggie meal. Simply outstanding with a glass of lemon water on the porch.
This has been added to that list. The list of casseroles I want to eat in summertime. And wintertime. And all the time….
Brown rice and a butt load of veggies make this hearty, but healthy. I try to refrain from going overboard on the cheese, but what ever you do in the privacy of your own home is your business. 🙂 I love to prep the veggies and meat a day ahead of time, making it a cinch to throw together before supper. My family is crazy about the flavors of this dish, so when they smell it in the oven, the drool starts to flow. It also is perfect to make ahead and freeze it, unbaked, for a future meal or a friend in need. Simply put, it is just a familiar combination of flavors in one dish. So feel free to plant that extra zucchini plant this summer. You just might need it for this recipe! Mexican Chicken & Rice Casserole
Try using pepper jack cheese in this. It is stellar!
1 c brown rice
2 c chicken broth or water
Cook rice in liquid until done and liquid is absorbed, about 30 minutes. Cover and set aside.
3 small zucchini, cut into bite sized pieces
1 onion, chopped
2 cloves garlic, minced
1 large sweet bell pepper, chunked
1 can black beans, rinsed and drained
1 c frozen corn
3 c cooked chicken (from a rotisserie chicken or 2 chicken breasts, cooked and shredded)
2 c shredded cheddar/jack, colby jack, or whatever mix you like + 1 extra cup for the topping
1 1/2 tsp ground cumin
1 tsp salt
1 tsp pepper
1 c good chicken broth
In a large saute pan, cook the onions and garlic in a bit of olive oil or butter until just translucent. Add to a large mixing bowl. in the same pan, quickly saute the zucchini and peppers until just hot, but not cooked. Add to the bowl. Add the rest of the ingredients and gently mix well. Taste for seasoning (it may need a bit more salt) and if it seems dry, add 1/2 c of chicken broth. Mix well and pour into a casserole dish. Top with additional cheese if you want, and either freeze for later, or put into a 350 degree oven for 30 minutes, or until hot all the way through and cheese is melted. Enjoy!