Easy Mexican Dinner Idea (Print Version)

# Ingredients:

→ Seasoning

01 - 1 tablespoon chili powder
02 - ½ teaspoon cayenne pepper
03 - 2 teaspoons garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon onion powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon dried oregano
08 - 1 teaspoon salt
09 - 1 teaspoon black pepper

→ Casserole

10 - ½ cup chopped white onion
11 - 1 diced red bell pepper
12 - 1 cup uncooked brown rice
13 - 3 cups low-sodium chicken broth
14 - 2 deseeded and chopped green chilies
15 - 1 tablespoon olive oil
16 - 2 tablespoons tomato paste
17 - 1 cup corn kernels (canned and drained or frozen)
18 - 1 can (14 oz) black beans, drained and rinsed
19 - 5 cups shredded cooked chicken
20 - 1¼ cups shredded cheddar cheese

→ Toppings

21 - Chopped fresh cilantro
22 - Chopped green onions
23 - Diced avocado
24 - Your favorite salsa

# Instructions:

01 - Heat your oven to 400°F (200°C) so it's nice and hot when you're ready to bake.
02 - In a small bowl, stir together all those fragrant spices - chili powder, cayenne, garlic powder, smoked paprika, onion powder, cumin, oregano, salt and black pepper. This homemade blend will give your casserole that authentic Mexican flavor!
03 - Grab a 9x13 baking dish and add your chopped onion, diced red bell pepper, uncooked brown rice, and your freshly mixed seasoning. Give everything a good stir so the rice and veggies get coated in those spices.
04 - In a separate large bowl, mix together the chicken broth, chopped green chilies, olive oil and tomato paste until well combined.
05 - Pour your broth mixture into the baking dish with the rice and veggies, and stir until everything is evenly mixed.
06 - Now fold in the corn kernels, black beans, and shredded chicken. Mix thoroughly so all ingredients are evenly distributed throughout the dish.
07 - Cover the baking dish tightly with aluminum foil (this helps the rice cook properly) and pop it in the oven for about 65-70 minutes, until the rice is tender.
08 - Take the dish out of the oven, carefully remove the foil, and sprinkle the shredded cheddar evenly across the top.
09 - Return the uncovered dish to the oven for 5-10 minutes, just until the cheese gets melty and starts to turn slightly golden around the edges.
10 - Let the casserole rest for 5-10 minutes before serving. This helps everything set up nicely. Then top with fresh cilantro, green onions, avocado chunks, and a dollop of your favorite salsa.

# Notes:

01 - This casserole brings together all the beloved flavors of a burrito in one easy-to-serve dish.
02 - Perfect for meal prep - it reheats beautifully throughout the week.
03 - You can adjust the spice level by adding more or less cayenne pepper.
04 - Feel free to use leftover rotisserie chicken to make this recipe even quicker.

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