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This Chicken Black Bean and Rice Casserole is the ultimate comfort food—flavorful, hearty, and packed with protein. It’s perfect for busy weeknights or meal prepping ahead of time. With minimal prep and only one dish to clean, this recipe is a lifesaver for anyone looking for an easy yet delicious homemade meal!
Discover 12 of My Favorite Bean & Rice Recipes – Easy, Delicious, and Budget-Friendly!
Why You’ll Love This Recipe:
- One-Pan Wonder: Everything bakes together, so there’s minimal cleanup.
- Family-Friendly: The flavors are mild enough for kids but can easily be spiced up for those who love a kick.
- Nutritious & Filling: Packed with protein, fiber, and wholesome ingredients to keep you satisfied.
Pro Tips for Perfect Chicken Black Bean and Rice Casserole:
- Perfectly Cooked Rice: Be sure the rice is fully submerged in liquid before baking to ensure it cooks evenly.
- Prevent Dryness: If you prefer extra saucy casseroles, add 1/4 cup more broth before baking.
- Customize It: Feel free to add chopped bell peppers, corn, or diced tomatoes for more color and flavor.
- Spice It Up: Like heat? Add diced jalapeños or a dash of cayenne pepper to the mix.
Serving Suggestions:
This dish is a complete meal on its own, but you can pair it with:
- A fresh side salad with a zesty lime vinaigrette.
- A side of roasted vegetables like zucchini or bell peppers.
- Warm tortillas or crusty bread to scoop up all the delicious flavors.
Storing for Later:
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat with a splash of broth to refresh the flavors.
Chicken Black Bean and Rice Casserole
Servings: 6
Prep Time: 5 minutes
Cook Time: 70 minutes
Ingredients:
- 1 cup uncooked white rice
- 1 cup chicken broth
- 1/4 cup salsa
- 2 tbsp melted butter
- 1 (15 oz) can black beans, drained and rinsed
- 2 lbs chicken breasts
- 10 oz enchilada sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tbsp taco seasoning
- 1 cup shredded cheddar cheese
Instructions:
- Preheat oven to 350°F.
- Spray a 9×13-inch baking dish with non-stick spray.
- In the baking dish, add rice, chicken broth, salsa, melted butter, black beans, chicken breasts, enchilada sauce, salt, pepper, and taco seasoning. Stir to combine the ingredients evenly.
- Cover tightly with foil and bake for 55 minutes.
- Remove the foil, sprinkle cheese over the top, and bake for an additional 15 minutes, or until the rice is tender and the chicken is fully cooked.
- Serve warm and enjoy!
I’m Julia Pacheco, a published cookbook author and food creator who’s passionate about delicious, budget-friendly meals that bring people together. From learning to cook with my mom to navigating life on WIC and food stamps, I know the value of making every meal count.
If you’re new or just discovering my page, let’s get to know each other! Learn more about my journey and love for cooking here: Julia Pacheco
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Chicken Black Bean and Rice Casserole
Ingredients
- 1 cup uncooked white rice
- 1 cup chicken broth
- 1/4 cup salsa
- 2 tbsp melted butter
- 1 15 oz can black beans, drained and rinsed
- 2 lbs chicken breasts
- 10 oz enchilada sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tbsp taco seasoning
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F.
- Spray a 9×13-inch baking dish with non-stick spray.
- In the baking dish, add rice, chicken broth, salsa, melted butter, black beans, chicken breasts, enchilada sauce, salt, pepper, and taco seasoning. Stir to combine the ingredients evenly.
- Cover tightly with foil and bake for 55-60 minutes.
- Remove the foil, sprinkle cheese over the top, and bake for an additional 15 minutes, or until the rice is tender and the chicken is fully cooked.
- Serve warm and enjoy!