Ingredients
- 3 cups shredded rotisserie chicken
- 1 yellow onion, chopped
- 2 jalapeño peppers, chopped (seeds removed for less heat)
- 1 cup corn (fresh, frozen, or canned)
- 1 can diced tomatoes (with juices)
- 1 can black beans, drained and rinsed
- 1 cup long-grain white rice, uncooked
- 1 packet taco seasoning
- 2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mild cheddar cheese
- Sour cream, fresh cilantro, and salsa for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a large 12-inch oven-safe skillet, combine chicken, onion, jalapeños, corn, tomatoes (with juices), black beans, rice, taco seasoning, and chicken broth. Stir to mix well.
- Cover skillet with lid or foil and bake for 30–35 minutes, until rice is tender and liquid is absorbed.
- Remove cover and sprinkle Monterey Jack and cheddar cheese over the top.
- Return to oven and bake uncovered for 10 minutes, until cheese is melted and bubbly.
- Serve warm with sour cream, cilantro, and salsa.
Notes
- Use pinto or kidney beans instead of black beans for variety.
- Swap white rice with brown rice and add ½ cup more broth; extend baking time by 10–15 minutes.
- Use pepper jack for a spicier cheese option.
- Top with avocado or lime juice for extra freshness.
- Can be baked in a 9×13-inch dish if no oven-safe skillet is available.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwest
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
