Bold Chicken Rice Bake (Print Version)
# Ingredients:
→ Spice Mix
01 -
1/2 teaspoon of cayenne pepper
02 -
A teaspoon of smoked paprika
03 -
2 teaspoons of garlic powder
04 -
1 teaspoon of ground cumin
05 -
Chili powder, a tablespoon
06 -
Oregano, dried, 1 teaspoon
07 -
1 teaspoon of onion powder
08 -
1 teaspoon kosher salt
09 -
Black pepper, 1 teaspoon
→ Base Layer
10 -
Half a cup of chopped white onion
11 -
1 cup of uncooked brown rice
12 -
One red bell pepper, diced small
13 -
Two green chilies, chopped up and removed seeds
14 -
3 cups of chicken broth, low sodium
15 -
Tomato paste, 2 tablespoons
16 -
A tablespoon of olive oil
→ Center Ingredients
17 -
5 cups of shredded, cooked chicken
18 -
1 cup sweet corn kernels, drained (canned or frozen)
19 -
Shredded cheddar cheese, 1 1/4 cups
20 -
1 (14 oz) can of black beans, rinsed and drained
→ Add-on Toppings
21 -
Cilantro, chopped fresh
22 -
Green onions, freshly chopped
23 -
Avocado, diced
24 -
Pick your go-to salsa
# Instructions:
01 -
Set your oven to heat up at 400°F. Stir together all of the spices in a small bowl till well-mixed.
02 -
Put the uncooked rice, bell pepper, onion, and the mixed spices into a big baking dish (9x13). Combine broth, tomato paste, chilies, and olive oil in another bowl, then pour it over the rice mixture. Give it a good stir.
03 -
Toss in the black beans, corn, and shredded chicken into the baking dish. Stir to spread everything throughout.
04 -
Cover the dish nice and tight with foil. Bake for around 65 to 70 minutes, until the rice softens. Take it out, remove the foil, sprinkle cheddar cheese on top, and pop back in the oven for 5-10 minutes so the cheese gets melted and bubbly.
05 -
Let it sit for 5-10 minutes to cool down slightly. Throw on some cilantro, green onions, chopped avocado, and salsa before digging in.
# Notes:
01 -
The rice cooks right in the dish, no need to precook it
02 -
Customize the heat by using more or less cayenne
03 -
Great way to use up any cooked chicken leftovers