How to Make Chili and Rice Casserole - A Step-by-Step Guide

Chili and rice casserole is a delicious and hearty dish that is perfect for a cozy weeknight dinner or to serve a crowd at a gathering. This casserole combines the warmth and spiciness of chili with the comforting and filling nature of rice, all baked together in a satisfying one-dish meal. Whether you're a fan of traditional Mexican flavors or just love a good casserole, this recipe is sure to become a new favorite in your rotation.

What's great about this chili and rice casserole is...

Read more Snack recipes

Ingredients

  • 2 tablespoons salted butter
  • 1 medium onion, chopped
  • 1 cup shredded rotisserie chicken
  • 1 (15.25 ounce) can Mexican-style corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can chili-seasoned diced tomatoes
  • 1 cup instant brown rice, uncooked
  • 1 (4 ounce) can diced green chiles
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 1 cup salsa

Information

  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat butter in a large skillet over medium heat. Add onion and cook and stir until tender, 5 to 7 minutes. Add shredded chicken and cook until heated through, 3 to 5 minutes.
  • Pour chicken mixture into a casserole dish. Add corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt and pepper. Mix all ingredients together in the pan and spread to cover the dish. Spread salsa evenly over the top.
  • Bake in the preheated oven until bubbly, about 45 minutes. Serve in bowls.
  • Nutrition

    409 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 42mg
    • Sodium: 1799mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 13g
    • Total Sugars: 7g
    • Protein: 23g
    • Vitamin C: 47mg
    • Calcium: 94mg
    • Iron: 6mg
    • Potassium: 897mg