Categories: Casserole, Chicken, Dinner

Ingredients

• 1 Tbsp. vegetable oil
• 1 onion, chopped
• 1 Tbsp. chili powder
• 1 Tbsp. cumin
• 2 cups uncoooked white rice
• 1 14.5-ox can low-sodium chicken broth
• 1 14.5-oz can low-sodium chicken broth
• 1 14.5-ox can diced tomatoes w/jalapenos
• 1 15.5 can white cannellini beans and/or
• 1 can black beans
• 1 8.75-oz can whole-kernel corn, drained and rinsed
• 1 4.5-ox can chopped green chilies
• 1 12.5 oz can chicken breast in water, drained (or cooked chicken breast-stove top or crock-pot)
• salt and pepper

Directions

1. 1 Preheat oven to 350F. In a large dutch oven over medium heat, warm oil. Add onion and saute until softened and translucent, 5-7 minutes

2. 2 Add chili powder and cumin stir for 1 minute.

3. 3 Add rice, cook, stirring, for 2 minutes

4. 4 Stir in 2 cups water, broth, tomatoes, beans, corn, chilies and chicken, season with salt and pepper and bring to a boil.

5. 5 Cover tightly and bake until rice is tender and liquid has been absorbed, 25-30 minutes.

6. 6 Remove from oven and let stand, covered, for 5 minutes. Fluff rice with fork, check and adjust seasoning and serve.

Email to a friend | Print this recipe | Back