Mexican Chicken and Rice Bake
Sometimes hubby and I get stuck in a food rut, and for a couple weeks we end up eating the same few things for dinner over and over again. It usually happens because I’m too busy to sit down and plan out a menu for the next few weeks, but it also happens if I’m just not in the mood for anything in particular and so nothing sounds good. Fortunately I happened upon this recipe from Jessica of How Sweet It Is, and it was just what I needed to break me out of the rut. You see, hubby and I used to make cheese and rice bakes with chicken or ground beef a lot when we were newly married…but since I’ve learned to cook so many new and different dishes since then, it’s been quite a while since I’ve even thought about it. I decided to try out Jessica’s recipe, adapting it to suit our tastes, and what we ended up with was a great new version of an old favorite – we devoured half the pan! It’s a quick and easy pantry dinner, and it heats up well, too…so it’s a great meal to make if you want to have leftovers for lunch the next day!
Recipe adapted from Jessica’s post here.
- 1 1/2 cup chicken breast, cooked and shredded
- 4 1/2 cups cooked white rice
- 1 can (15.25 oz) sweet corn, drained
- 1 can (15.5) ounce can black beans, drained
- 1 tomato, diced
- 1 tsp ground cilantro
- 1/2 cup plain Greek yogurt
- 1/2 cup grated cheddar cheese
- 1/2 cup grated mozzarella cheese
- 1/2 cup grated gouda cheese
- Extra cheddar cheese and fresh cilantro, for topping
Preheat the oven to 350 degrees and prepare the rice according to package directions. While you are waiting for the rice to cook, mix together the rest of the ingredients in a large bowl.
As soon as the rice is ready, add it in and stir until the cheese melts.
Transfer to a greased 9×13″ baking dish and top with extra cheddar cheese, if desired.
Bake about 20 minutes or until heated through.
Serve warm and garnish with fresh cilantro, if desired. Store leftovers in an airtight container in the refrigerator.