Ingredients
- 1 pound boneless, chicken breast (cooked and shredded)
- 1 yellow or red onion, diced
- 1 cup white rice (uncooked)
- 1 teaspoon cumin
- 2 teaspoons chilli powder
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 ½ cups chicken broth
- 3 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 can (14 oz) black beans, drained
- 1 can (14 oz) corn, drained
- ½ cup mexican blend cheese (or non-dairy cheese shreds)
Optional garnishes
- chopped cilantro
- chopped green onion
- diced avocado
Instructions
- Preheat oven to 400 F.
- Shred your cooked chicken and set aside.
- In a large casserole dish (2 or 3 quart), add chopped onion, rice, cumin, chili powder, oregano and garlic powder. Mix and set aside.
- In a medium bowl whisk together the chicken broth, tomato paste and olive oil.
- Pour it on top of the onion/rice mixture. next add the cooked shredded chicken, followed by the black beans and corn.
- Cover with foil and bake for 35-40 minutes.
- Remove from oven and uncover.
- Sprinkle cheese on top and cook 5-10 more minutes.
- Top with cilantro, green onion, and avocado.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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