Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 3 tablespoons (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup corn kernels frozen
- 1 14 ounce can low sodium black beans drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 4 ounce can mild green chilies
- 1 tablespoon
- 2 tablespoons
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9×13 inch baking dish and stir to combine.
- In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
- Add the broth mixture to the baking dish and stir to combine with the rice mixture.
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Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
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Cover the baking dish with aluminium foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
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Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle evenly with grated cheese.
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Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
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Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado, if desired.