Fiesta Chicken, Rice & Bean Casserole

Fiesta Chicken, Rice & Bean Casserole
20 min
01 hr, 05 min
6 to 8 servings
  • Chopped jalapeños and cumin add a zesty touch to this hearty Fiesta Chicken, Rice and Bean Casserole. Add some chopped fresh cilantro if desired, for a color accent. This is a great choice for family meals and entertaining too.
  • 2 cups water
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 3/4 cup long-grain white rice
  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 1 bell pepper, any color, chopped
  • 1 jalapeño, seeded and chopped
  • 1 to 2 teaspoons ground cumin
  • 2 large cloves garlic, finely chopped
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs, lightly beaten
  • 3 cups cooked, chopped or shredded chicken breast meat (about 3 boneless, skinless chicken breast halves)
  • 2 cups (8 ounces) shredded Monterey Jack cheese with jalapeños
  • 1 can (15 ounces) black beans, rinsed well and drained
  • 1 1/2 cups frozen, thawed corn, drained
  • 2 tablespoons chopped fresh cilantro (optional)
Step 1
Preheat oven to 350° F. Lightly grease 13 x 9-inch or 3-quart casserole dish.
Step 2
Bring water and bouillon to a boil in medium saucepan. Add rice; cover. Reduce heat to low; cook for 15 to 18 minutes or until rice is almost tender and most of liquid is absorbed (the rice will continue to cook in the casserole).
Step 3
Melt butter in large saucepan over medium heat. Add onion, bell pepper, jalapeño and cumin. Cook, stirring occasionally, for 8 minutes or until tender. Stir in garlic; cook for 30 seconds or until fragrant.
Step 4
Whisk together evaporated milk and eggs; stir into saucepan along with prepared rice, chicken, cheese, beans and corn. Spoon into prepared dish.
Step 5
Bake for 40 to 45 minutes or until bubbly and edges are golden. Sprinkle with cilantro before serving.
Prepare as above using two 2-quart casserole dishes; do not bake or sprinkle with cilantro. Allow casserole to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350° F. Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Sprinkle with cilantro before serving.