Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or grilled)
- 1 cup cooked rice (white or brown)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes or tomato salsa
- 1 cup shredded cheddar cheese
- 1 packet taco seasoning or homemade spice blend
- 1/2 cup chopped fresh cilantro
- 1 small onion, diced
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, sliced jalapeños, avocado slices
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Stir in shredded chicken, taco seasoning, salt, and pepper. Cook for 2-3 minutes until fragrant.
- Mix in black beans, corn, and diced tomatoes. Cook for 5 minutes to meld flavors and heat ingredients.
- Preheat oven to 375°F (190°C). In a large bowl, combine cooked rice, chicken mixture, and cilantro. Stir well.
- Transfer the mixture to a greased baking dish. Top with shredded cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden. Broil for 2-3 minutes for extra crispiness. Rest for 5 minutes before serving.
Notes
- Feel free to add sliced jalapeños or a squeeze of lime for extra zest.
- Use cauliflower rice for a lower-carb version.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican
- Diet: Nut-Free
Nutrition
- Serving Size: 1 piece
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg