gringo roasted corn-chicken-rice casserole
I had a long-time friend visiting from Southern California for a few days and while here, we put together this casserole to serve for dinner one night. *The Prep time isn’t known, since there were two of us in the kitchen, slicing, dicing, chopping, starting, stopping, and there might have been a glass or two of wine involved, too – just saying. It's made with leftovers (rice and corn). You can add jalapeno pepper if you’re making this for those who can handle a little heat. We weren’t sure of everyone’s heat tolerance, so we just left that out.
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yield
8 - 10 depending on serving size
cook time
30 Min
method
Stove Top
Ingredients For gringo roasted corn-chicken-rice casserole
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4 cups cooked rice (leftover from another meal is fine)
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2 tbsp. olive oil
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1 cup finely chopped onion
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½ cup finely chopped bell pepper (we used green but use whatever you have)
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1 tbsp. minced garlic
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¾ cup tomato sauce
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1 tsp. teaspoon salt (kosher if you have it)
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¼ tsp. black pepper
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¼ tsp. garlic powder
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1 tsp. ground cumin
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2 cups finely shredded cooked chicken (we got a rotisserie chicken from the deli)
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1 cup roasted corn kernels (cut off the cob after roasting on a charcoal grill the night before)
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1 can black beans, drained and rinsed well
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1½ cups shredded cheese (we used mexican blend)
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chopped fresh cilantro, garnish
How To Make gringo roasted corn-chicken-rice casserole
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1Heat oil in large skillet (or Dutch oven) over medium heat. Add onion, bell pepper and garlic, stir and sauté about 5 minutes or until tender.
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2Stir in cooked rice, black beans, tomato sauce, salt, pepper, cumin, and garlic powder. Stir and cook for another 5 minutes until heated through. Transfer to a 9” × 13” baking dish, top with shredded chicken and corn. Sprinkle with shredded cheese and pop in the oven for about 10 – 15 minutes until cheese is melted.
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3Remove from oven, garnish with fresh cilantro and serve.
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