Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9x13-inch baking dish.
- Add the brown rice and chicken broth to a saucepan. Bring to a boil, then reduce the heat, cover, and cook for about 40-45 minutes, or until the rice is tender and the liquid has been absorbed.
- While the rice cooks, combine the shredded chicken, black beans, corn, diced tomatoes with green chiles, taco seasoning, and half of the shredded cheese in a large bowl. Season with salt and pepper as desired.
- Spread the cooked rice evenly in the prepared baking dish.
- Spoon the chicken mixture over the rice and spread it into an even layer.
- Pour the salsa over the top, then sprinkle with the remaining cheddar cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and continue baking for another 10-15 minutes, until the cheese is melted and lightly golden.
- Let the casserole rest for several minutes before serving.
- Finish with a drizzle of sour cream and a sprinkle of fresh cilantro.
Notes
Cook the rice fully on the stovetop before layering. Baking raw rice in the dish often leads to uneven, crunchy grains and a soupy bottom.
Use chicken broth instead of water to cook the rice for more flavor throughout the bake.
Rotisserie or leftover cooked chicken works great here and keeps prep quick.
To make ahead, assemble the dish, cover, and refrigerate for up to a day. Bake from cold, adding a few extra minutes.
Store leftovers in an airtight container in the fridge for 3-4 days. Stir in a splash of broth or water when reheating, as the rice absorbs moisture as it sits.
White rice can be substituted; cook it first for the shorter time on the package, usually 15-18 minutes.