Serve up this flavorful one-pot Mexican Chicken, Rice and Veggie Casserole for dinner tonight! It's healthy recipe ideas that's delicious and clean-up is a breeze.
Print

Healthy Mexican Chicken, Rice and Veggie Casserole

Serve up this flavorful one-pot Mexican Chicken, Rice and Veggie Casserole for dinner tonight! It's healthy and delicious and clean-up is a breeze.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 444kcal
Author Erin Henry

Ingredients

  • 1 small red onion diced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoons cumin
  • 2 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • 2-3 cups left-over cooked chicken cubed
  • 2 cups Brown Rice cooled
  • 1 red bell pepper cored and diced
  • 1 zucchini shredded
  • 1 (4 ounce) can diced green chilies drained (or 1 jalapeño, diced)
  • 1 cup corn kernels canned, fresh or frozen and defrosted
  • 1 (15 ounce) can black beans drained and rinsed
  • 12 ounces salsa or enchilada sauce
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese

Instructions

  • Preheat oven to 375°.
  • In a large oven-safe pot or dutch oven, sauté the onion in olive oil over medium heat for 2-3 minutes. Then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes.
  • Add the peppers and sauté until cooked, 3-4 minutes. Add the garlic, green chilis and zucchini, season to taste then sauté for another minute.
  • Remove from the heat and mix in the chicken, rice, corn, black beans, and salsa.
  • Top with the cheese and place in the oven.
  • Allow to bake uncovered for 15-20 minutes until the cheese is golden brown and all the ingredients are heated through. Broil for a minute or 2 if you want a crispy browned top. 
  • Remove from the oven then serve with the avocado, black olives, green onions, sour cream or cilantro.

Notes

Serving suggestions: fresh cilantro, black olives, diced green onions, avocado, sour cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 444kcal | Carbohydrates: 63g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 807mg | Potassium: 566mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1480IU | Vitamin C: 35.1mg | Calcium: 163mg | Iron: 2.3mg