Today, I found myself too lazy to move. The day before, I was so hype and finish all my tasks in one sitting. The one thing that came to my mind? Chicken and Rice Dinner! My favourite and go-to not only for the busiest days but also for lazy days. Made in one baking dish and ready in under thirty minutes, making clean up a snap!
This Mexican dinner is real quick and easy to whip up with loads of flavour! It’s a filling and crazy-delicious meal perfect for the entire family. When you find yourself craving for a Mexican dish, raid your pantry and start throwing this 30-minute chicken and rice dinner together. Feel free to use other meat in place of chicken. I also recommend serving this casserole with some fresh avocado slices and sour cream as it goes so well with the gooey cheese on top. I like mine with guacamole salsa for some kick!
Ingredients
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2 c. of shredded chicken
1 (15 ounces) can of black beans, drained
1 (15 ounces) can of corn, drained
1/2 c. of chunky salsa
2 c. of shredded Mexican cheese
1/4 c. of cream cheese
2 c. of cooked rice
1 teaspoon of cumin
1 teaspoon onion powder
1 teaspoon garlic powder
How to make 30 Minute Chicken and Rice Dinner
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place the shredded chicken, black beans, corn, chunky salsa, a cup of shredded Mexican cheese (reserving 1 cup for later), cream cheese, cooked rice, cumin, onion powder, and garlic powder in a mixing bowl. Mix well until combined.
Step 3: To a greased (with cooking spray) baking dish, pour the mixture, then sprinkle the reserved 1 cup shredded Mexican cheese over.
Step 4: Tent the baking dish with foil. Place in the preheated oven and bake the chicken and rice for about 25 minutes.
Step 5: Uncover and resume cooking for another 5 minutes or until the cheese has melted.
Ingredients
- 2 c. of shredded chicken
- 1 (15 ounces) can of black beans, drained
- 1 (15 ounces) can of corn, drained
- 1/2 c. of chunky salsa
- 2 c. of shredded Mexican cheese
- 1/4 c. of cream cheese
- 2 c. of cooked rice
- 1 teaspoon of cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place the shredded chicken, black beans, corn, chunky salsa, a cup of shredded Mexican cheese (reserving 1 cup for later), cream cheese, cooked rice, cumin, onion powder, and garlic powder in a mixing bowl. Mix well until combined.
Step 3: To a greased (with cooking spray) baking dish, pour the mixture, then sprinkle the reserved 1 cup shredded Mexican cheese over.
Step 4: Tent the baking dish with foil. Place in the preheated oven and bake the chicken and rice for about 25 minutes.
Step 5: Uncover and resume cooking for another 5 minutes or until the cheese has melted.
