Salsa Chicken and Rice Casserole
Tender chicken and rice in a zesty cheesy casserole.
diced red or green bell pepper
I used half of each
Zatarain's® Spanish Rice
divided (I used medium heat and the end result was a flavorful but mild dish, adjust heat to suit your preference!)
drained, black beans
shredded rotisserie chicken
shredded cheddar cheese
Preheat oven to 375F and lightly grease an 11"x7" casserole dish with butter. Set aside.
Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
Add water, ZATARAIN'S® Spanish Rice and 1/2 cup of salsa. Stir well and bring to a boil.
Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
Cover dish with foil and transfer to 375F oven and bake for 10-15 minutes or until cheese is melted.
Serve, top with sour cream, cilantro, and corn chips, if desired.
Top with sour cream, cilantro, corn chips, and/or other desired toppings.
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