Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 can (15 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chilies
- 1 cup long-grain white rice, uncooked
- 1 ½ cups chicken broth (Halal-certified)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1 cup frozen corn kernels
- ½ cup fresh cilantro, chopped (optional for garnish)
- Lime wedges (optional for serving)
Ingredient Highlights
- Chicken: Boneless, skinless chicken breasts or thighs are used for this casserole, providing lean protein that complements the rich and flavorful rice.
- Rice: Long-grain white rice works best in this recipe, absorbing all the delicious flavors of the chicken broth and spices while maintaining a fluffy texture.
- Spices: Ground cumin, chili powder, smoked paprika, and turmeric give this dish its signature Mexican-inspired flavor, with a balance of warmth and smokiness.
- Cheese: Shredded cheddar cheese brings a gooey, melty texture to the casserole, with an option to mix it with Monterey Jack for extra creaminess.
- Corn: Frozen corn adds a sweet pop of flavor and a nice texture contrast to the savory elements of the casserole.
Instructions
Prepare the Chicken and Rice:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or coat it with non-stick spray for easy cleanup.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook, stirring occasionally, for about 6-8 minutes or until the chicken is no longer pink and is cooked through. Season with salt, pepper, and half of the cumin, chili powder, smoked paprika, and turmeric. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion, bell pepper, and garlic. Cook for about 3-4 minutes until softened. Stir in the remaining spices and cook for another minute until fragrant.
- Prepare the Rice: Stir in the uncooked rice, diced tomatoes, and green chilies. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 3-4 minutes, allowing the rice to soak up the flavors.
Assemble the Casserole:
- Combine the Chicken and Rice: Add the cooked chicken back to the skillet with the rice mixture. Stir in the frozen corn, and season with additional salt and pepper to taste. Mix everything together until evenly combined.
- Transfer to Baking Dish: Transfer the rice and chicken mixture into the prepared baking dish. Spread it out evenly and top with shredded cheddar cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with freshly chopped cilantro and lime wedges if desired. Serve warm with your favorite sides, such as a crisp salad or guacamole.
- Prep Time: 15minutes
Nutrition
- Serving Size: 8
- Calories: 450
- Fat: 18g
- Carbohydrates: 45g
- Protein: 30g