Ingredients
Scale
- 1 lb boneless, skinless halal chicken breasts or thighs, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup cooked rice (white or brown)
- 1 cup corn kernels (frozen or canned)
- 2 cups shredded cheddar cheese (or a Mexican blend)
- 1 cup sour cream (for serving, optional)
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Ingredient Highlights
- Halal Chicken: The chicken in this recipe is the main protein source, making it both delicious and filling. Halal chicken ensures it meets dietary restrictions and preferences.
- Taco Seasoning: Packed with spices like chili powder, cumin, and paprika, taco seasoning adds depth of flavor to the dish. You can make your own seasoning mix or use a store-bought packet for convenience.
- Black and Pinto Beans: These beans provide fiber, protein, and a creamy texture that enhances the dish’s heartiness.
- Corn: Adds a slight sweetness and crunch to the casserole, complementing the other ingredients.
- Cheese: A blend of shredded cheddar or Mexican cheese helps create a gooey, melty topping that brings the whole dish together.
Instructions
Prepare the Chicken and Veggies:
- Heat the Oil: In a large, oven-safe skillet or casserole dish, heat the olive oil over medium-high heat.
- Cook the Chicken: Add the diced chicken to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Onion and Garlic: In the same skillet, add the diced onion and cook for about 3 minutes, until it becomes translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
Build the Casserole:
- Add Beans and Tomatoes: Add the black beans, pinto beans, and diced tomatoes with green chilies to the skillet. Stir everything together.
- Add Rice and Corn: Stir in the cooked rice and corn, ensuring all ingredients are evenly mixed.
- Season the Mixture: Sprinkle the taco seasoning over the mixture and stir to coat everything evenly. Taste and adjust the seasoning if necessary.
Layer the Casserole:
- Return the Chicken: Add the cooked chicken back into the skillet and stir everything together.
- Top with Cheese: Sprinkle the shredded cheddar cheese (or Mexican blend) evenly over the top of the casserole.
- Bake: Transfer the skillet to a preheated oven at 350°F (175°C) and bake for 15-20 minutes, until the cheese is melted and bubbly and the casserole is heated through.
Serve:
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro and lime wedges, if desired. Serve with a dollop of sour cream on top for extra creaminess.
- Prep Time: 10minutes
- Cook Time: 35minutes
Nutrition
- Serving Size: 8
- Calories: 400
- Fat: 18g
- Carbohydrates: 30g
- Protein: 35g