Chicken, Black Bean + Rice Casserole
- Gluten Free
Why we love it:
- 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)
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.
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.
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.
Top with avocado, sour cream if using, and serve family style.
Leftovers are great microwaved.