Black Bean and Brown Rice Chicken Bake

Name: Black Bean and Brown Rice Chicken Bake
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 15 oz Black Beans; 0.33 cup Brown Rice; 0.5 tsp Cayenne Pepper; 2 whole Diced Fully Cooked Chicken Breast; 4 oz Diced Green Chiles; 0.33 cup Diced Onion; 0.5 tsp Ground Cumin; 1 tbsp Olive Oil; 0.5 tsp Salt; 0.33 cup Shredded Carrots; 2 cups Shredded Cheese; 0.5 cup Sliced Mushrooms; 1 cup Vegetable Broth; 1 whole Zucchini

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Low-Carb Sugar-Free Gluten-Free Halal 🕌Comfort-Food Anabolic Diet

Black Bean and Brown Rice Chicken Bake brings together nutty grains, tender chicken, and earthy black beans with mild heat from green chiles and a bubbling Swiss cheese crown. Each bite is balanced with cumin, cayenne, and sautéed vegetables for a cozy, satisfying flavor. Serve this for a weeknight dinner or a casual potluck when you want something hearty and comforting.

Prep15 mins
Cook1 hr 35 mins
Serves8
DifficultyMedium

1

Combine the rice and vegetable broth in a pot and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
2

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
3

Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Stir in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook, stirring, until the zucchini is lightly browned and the chicken is heated through.
4

In a large bowl, combine the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer the mixture to the prepared casserole dish, and sprinkle with the remaining cheese.
5

Cover the casserole loosely with foil, and bake for 30 minutes in the preheated oven. Uncover, and bake for 10 minutes more, or until bubbly and lightly browned.