Ingredients
Method
- Preheat your oven to 400°F. In a 9x13 inch baking dish, combine the finely diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir these ingredients together until well distributed.1/2 cup finely diced onion, 1 red bell pepper, 1 cup uncooked parboiled long-grain brown rice or white rice, 3 tbsp fajita seasoning, 1/8 tsp cayenne pepper
- In a separate mixing bowl or large measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined.3 cups reduced-sodium chicken broth, 1 can mild green chilies, 1 tbsp olive oil, 2 tbsp tomato paste
- Pour the broth mixture into the baking dish and stir it thoroughly into the rice and vegetable base.
- Add the shredded chicken, rinsed black beans, and frozen corn to the dish. Give the entire mixture an additional stir to ensure every ingredient is evenly coated in the liquid.1 cup frozen corn kernels, 1 can low-sodium black beans, 5 cups shredded chicken
- Cover the baking dish tightly with aluminum foil to trap the steam. Transfer it to the oven and bake for 65 to 70 minutes, or until the rice is tender and the majority of the liquid has been absorbed.
- Once the rice is cooked, remove the dish from the oven and carefully take off the aluminum foil. Sprinkle the shredded Monterey Jack cheese evenly over the top.1 1/4 cups shredded Monterey Jack cheese
- Return the casserole to the oven, uncovered, for a final 5 to 10 minutes. Bake until the cheese has melted and turned a light golden brown.
- Remove the dish from the oven and allow it to cool for 5 to 10 minutes. This resting time helps the remaining moisture settle into the rice. Serve warm with your favorite toppings.
Notes
Using parboiled rice is essential for this method as it ensures the grains cook through properly without becoming mushy. If you check the dish and it still looks a bit soupy, simply give it a quick stir and bake for a few extra minutes.
