Ingredients and Weight:
- 4 boneless, skinless chicken breasts (1 lb)
- 2 tbsp olive oil
- 1 medium onion, chopped (1 cup)
- 4 cloves garlic, minced
- 2 (10 oz) cans diced tomatoes with green chilies
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 cup long grain rice
- 4 cups chicken broth
- 1/2 cup chopped fresh cilantro
- 1 cup shredded cheddar cheese
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet and brown chicken on all sides. Remove chicken from skillet and set aside.
- Add onion and garlic to the skillet and sauté until softened.
- Stir in diced tomatoes, black beans, and corn. Bring to a simmer and cook for 10 minutes, or until sauce thickens.
- Return chicken to the skillet and add rice and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through and rice is tender.
- Stir in cilantro and cheese. Serve warm.
Nutritional Information:
- Calories: 350
- Protein: 30g
- Carbohydrates: 35g
- Fat: 15g
Dish Characteristics:
- Savory and spicy
- Creamy with cheese
- Comforting and filling
User Comments:
- "This casserole was a hit at my last dinner party! The green chilies add a nice kick without being overpowering."
- "I love the combination of flavors in this dish. The black beans and corn give it a nice texture and sweetness."
- "I've made this casserole several times and it always comes out perfectly. It's a great weeknight meal that my family loves."
Special Precautions and Tips:
- If you can't find diced tomatoes with green chilies, you can use regular diced tomatoes and add 1-2 chopped fresh jalapeño peppers.
- For a spicier casserole, use more green chilies or jalapeños.
- If you don't have a large skillet, you can brown the chicken in batches.
- Serve with additional cilantro, shredded cheese, sour cream, or chopped avocado for garnish.
