This recipe quickly became a house favorite and I make it every couple of weeks. When I find something that both Rob and the majority of the kids like I get so excited...especially when it is easy and goes far.

I didn't realize how much I had tweaked this recipe until I typed it out but I did make some changes. The original dish didn't call for the chicken but it is a rare meal that I serve that has no meat. I also never seem to remember the zucchini. I double the salsa and I am pretty sure I never saute the spinach. It's barely looking like the same recipe (read that with an eye roll.)

food_Mexica_blackbeans_rice_chicken_casserole


What you'll need:

2 cups cooked rice (I use brown rice cooked in chicken broth)
2 chicken breast, cooked and shredded
1 15 oz can black beans, drained
1 bag fresh spinach, chopped
1 10 oz bag frozen corn (I've also used can corn, drained, since I had it on hand)
1 16 oz jar salsa of choice (I use Newman's Own Black Bean and Corn)
1 14 oz can diced tomatoes 
2 cups grated cheese (I've used cheddar, Colby Jack, and a mix of all the bags in the fridge, etc.)

What you'll do:

Mix the first seven ingredients together in a large bowl.
Stir in 1 cup of the cheese.
Spoon mixture into a 9x13 dish.
Sprinkle with remaining cheese.
Bake at 350 degrees for 25 minutes.

blackbean_rice_chicken_casserole_mexican_food

Serve as is or with sour cream and enjoy!

You can find this recipe along with all of my other test kitchen recipes here!


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