Salsa chicken rice casserole is a delicious and easy dish to make. It is perfect for a quick and easy meal. The ingredients are simple and the process is quick. You can make this dish in a hurry by using canned chicken broth or water. The casserole will be ready in about 30 minutes.
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup uncooked white rice
1/2 cup vegetable broth or water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil or butter, divided
3 cloves garlic, minced
2 cups cooked black beans, drained and rinsed
1 red bell pepper, chopped (about 1 cup)
1 yellow bell pepper, chopped (about 1 cup)
3 tablespoons chopped fresh cilantro leaves (optional)
Instructions:
In a large bowl, combine the chicken cubes, rice, broth or water, salt and pepper. Mix well to combine. Heat 2 tablespoons of oil or butter in a large skillet over medium heat. Add the garlic and cook until fragrant. Add the black beans and bell peppers and cook until tender; about 5 minutes per side. Stir in the cilantro if desired. Serve hot with sour cream on top if desired
I love to bake a great chicken rice casserole because I know my kids will love it, and this one was no exception. It disappeared in record time. You can choose the level of spicy you want in the salsa according to your taste. This one is a total winner!
How To Make Salsa Chicken And Rice Casserole?
Recipe Tips
How To Store and Reheat Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 4 days, or freeze for 4 months. To reheat, place the refrigerated leftovers in the microwave and reheat for 2 minutes on high. If not hot enough, add 30 seconds at a time until it reaches the desired temperature. You can also reheat it in a preheated 350 F oven, covered with foil, for 15 minutes or until hot. If your leftovers are frozen, thaw them in the fridge overnight, and once thawed, reheat according to previous instructions.
