I’ve been on the hunt lately for healthier casserole/comfort food recipes that are quick and easy for busy weeknights…bonus points if it’s a one pot or one pan recipe! We’re not big plain brown rice fans in our house, but when brown rice combines forces with our favorite tasty Mexican food flavors and spices, we can’t get enough. This dish took us no time to throw together, was super filling, and made some delicious leftovers for lunch at work the next day. Win, win, win.
- 2 cups brown rice, uncooked
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh garlic minced
- 1 4 ounce can green chiles
- 3/4 cup black beans, drained
- 3/4 cup corn (frozen, canned, whatever you have on hand)
- 2 teaspoons ground cumin
- 1 lime, juiced
- 2 cups cooked, chopped chicken (we seasoned ours with a little taco seasoning)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- avocado/guacamole, optional add-on
- Preheat oven to 350 degrees F. and heat cast iron skillet over medium heat.
- Cook rice according to packaging directions and set aside.
- Heat oil in skillet and when hot, add garlic, cooked brown rice, green chiles, black beans, corn, cumin, lime juice, and chicken.
- Top with cheeses and bake for 15-20 minutes until cheese is melted.
- Optional: Top with sliced avocado or a little guacamole
- Serve warm.
Recipe adapted from: Picky Palate