Description
A comforting and easy-to-make casserole combining creamy Mexican rice and succulent rotisserie chicken, perfect for family dinners.
Ingredients
- 2 (6.4oz) boxes Mexican style rice
- 1 small rotisserie chicken, pulled
- ½ cup chunky salsa
- â…“ cup sour cream
- 1 tbsp taco seasoning
- 1 (15oz) can black beans, rinsed & drained
- 1 (15oz) can corn, drained
- 2 cups shredded Mexican cheese blend
Instructions
- Cook the Mexican style rice according to package instructions, ensuring to include the required butter and water. This typically takes around 15 minutes.
- Once the rice is cooked, stir in ½ cup of chunky salsa, ⅓ cup of sour cream, and about a tablespoon of taco seasoning until well combined.
- While the rice simmers, preheat your oven to 350°F, and take this opportunity to shred the rotisserie chicken as well as rinse and drain the beans and corn.
- Transfer the creamy rice mixture into the greased baking dish. Top it with the black beans and corn, spreading them evenly.
- Layer the pulled chicken on top and sprinkle with shredded cheese.
- Bake the casserole uncovered for 15-20 minutes or until the cheese begins to brown and bubble.
Notes
Feel free to customize with additional spices or toppings. Garnish with fresh herbs for enhanced flavors.
