Ingredients
Scale
- 2 cups cooked rice (I use frozen brown rice.)
- 1 lime
- 15 ounces canned seasoned black beans drained
- 10 ounces Rotel tomatoes drained
- 1 pound thin-sliced boneless, skinless chicken breasts
- 1 bell pepper sliced thin (or 8–10 mini sweet peppers sliced into rings)
- 1/2 red onion sliced thin (optional)
- 2 teaspoons chili powder
- kosher salt
- 1 cup Mexican blend shredded cheese or more to taste
Instructions
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Preheat oven to 375 degrees F.
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Spray 13 x 9″ casserole dish with cooking spray, and spread cooked rice in the bottom. Squeeze juice of 1/2 the lime and sprinkle a few pinches of salt over the rice.
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Spread black beans over the rice, and spread tomatoes over the beans. Arrange chicken breasts in a single layer over the tomatoes.
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Spread sliced bell peppers over the chicken. Sprinkle casserole liberally with chili powder and lightly with salt. Cover dish with foil, and bake in preheated oven for 25 minutes.
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Remove foil and sprinkle cheese over the chicken. Bake uncovered 8-10 minutes longer, until cheese is melted and chicken has reached an internal temperature of 165 degrees F. Serve immediately.
Notes
Tools I used in this recipe (affiliate links):
- Prep Time: 5
- Cook Time: 30
- Category: Main
- Cuisine: Southwest