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Chicken, Black Bean + Rice Casserole

Active Time: 15 minutes
Total Time: 45 minutes
  • Gluten Free
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Why we love it:

The trade off for a longer time in the oven is worth it for a quick and easy prep time - and everything is done in a single dish! With its classic flavor combo and cheesy crunchy topping, this casserole is sure to become a family favorite.
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Ingredients

  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 Red Bell Pepper
  • 1 pound Chicken Breast (boneless/skinless)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Ground Cumin
  • 2 teaspoons Kosher Salt
  • 1⁄2 cup Orzo Pasta (or see substitutions)
  • 1 cup Basmati Rice (White)
  • 1⁄4 cup Tomato Paste
  • 1 15-ounce can Black Beans
  • 21⁄2 cups Water
  • 1 Lime (zest and juice)
  • Swiss Cheese (8 slices)
  • 1 Avocado
  • 4 Tablespoons Sour Cream (optional to taste)

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. CHOP + SAUTÉ

    Dice the onion. Mince the garlic. Dice the red bell pepper.

    Dice the chicken into cubes 1” or slightly smaller.

    In a large oven safe skillet or sauté pan with a tight fitting lid, heat the olive oil over high heat. Add the onion, pepper, and garlic; cook for 2 minutes. Add chicken; cook for 3 minutes, then stir to flip most of the chicken pieces over. Add the 2 teaspoons oregano, 1 teaspoon cumin, and 2 teaspoons salt, cook for another 2 minutes.

  • 3. TOAST RICE

    Move the chicken and vegetables out of the center and add the ½ cup pasta and 1 cup rice, cook 2 minutes until lightly toasted and golden.

    Stir in the tomato paste and cook another minute.

  • 4. WATER

    Drain the can of beans and add them with 2 ½ cups of water and the zest and juice of 1 lime; bring to a boil. Once boiling, stir it well and then use a spatula to press everything nicely into place. Turn the heat to low and cover. Transfer to the oven. Bake for 20 minutes.

  • 5. CHEESE

    Carefully remove the pan from the oven and remove the lid. Cover with the cheese and return to the oven with no cover. Cook until the cheese is melted and bubbly.

  • 6. SERVING

    Top with avocado, sour cream if using, and serve family style.
    Leftovers are great microwaved.

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Substitutions

  • GLUTEN FREE:
    omit pasta and add an additional ½ cup of rice and an additional ½ cup of water to cook
  • CHICKEN:
    use boneless thighs - or try this without meat at all
  • ORZO:
    use up whatever random ends of pasta you have! Broken spaghetti, the last of a box of shells, a few lasagna sheets, etc. If the pieces are large, you can put them in a bag and whack them with a rolling pin to break up into orzo size - you can also omit the pasta
  • BLACK BEANS:
    white beans, pinto beans
  • BELL PEPPER:
    omit if preferred, add in cherry tomatoes, diced mushrooms, zucchini, or frozen corn or peas for more color and variety
  • SWISS CHEESE:
    mozzarella, cheddar, jack, pretty much anything that melts is ok
  • SPICY:
    add a poblano or jalapeño too

Prep Ahead & Use It Up

  1. Prep the chicken and veggies

        OR

       2. Bake the whole thing – reheat covered for 30 minutes at 350

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