Gringo Roasted Corn-Chicken-Rice Casserole

Renée G.


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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8- 10 depending on serving size


30 Min


Stove Top


4 cups cooked rice (leftover from another meal is fine)
2 tbsp. olive oil
1 cup finely chopped onion
½ cup finely chopped bell pepper (we used green but use whatever you have)
1 tbsp. minced garlic
¾ cup tomato sauce
1 tsp. teaspoon salt (kosher if you have it)
¼ tsp. black pepper
¼ tsp. garlic powder
1 tsp. ground cumin
2 cups finely shredded cooked chicken (we got a rotisserie chicken from the deli)
1 cup roasted corn kernels (cut off the cob after roasting on a charcoal grill the night before)
1 can black beans, drained and rinsed well
1½ cups shredded cheese (we used mexican blend)
chopped fresh cilantro, garnish

Directions Step-By-Step

Heat 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.
Stir 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.
Remove from oven, garnish with fresh cilantro and serve.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy