Gringo Roasted Corn-Chicken-Rice Casserole

Renée **II**


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.

☆☆☆☆☆ 0 votes
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


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.
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.
3Remove from oven, garnish with fresh cilantro and serve.

About Gringo Roasted Corn-Chicken-Rice Casserole

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