One Dish Chicken, Black Beans, and Rice
User Reviews
4.4
One Dish Chicken, Black Beans, and Rice
Description
This recipe layers uncooked long-grain white rice mixed with chicken broth, salsa, butter, and salt in a baking dish. Rinsed black beans are sprinkled over the rice, followed by laying boneless, skinless chicken breasts on top. The entire dish is covered with enchilada sauce, adding moisture and a flavorful, slightly tangy and mildly spiced element to the casserole. Baking covered with foil cooks the chicken thoroughly while absorbing flavors into the rice mixture.
Once the chicken is fully cooked, it is removed, the rice is stirred, and the chicken is replaced before shredding cheddar cheese over the top. The dish is covered again to melt the cheese gently. The final texture includes moist, fully cooked rice absorbing the salsa and broth flavors, tender chicken, and a cheesy, slightly gooey top layer.
This one-dish meal simplifies preparation and cleanup, suitable for a filling lunch or dinner. Green onions added at the end bring a fresh note to the baked casserole.
The recipe is adapted to incorporate salsa and reduce enchilada sauce for balance, with modifications to add butter and green onions to improve flavor and texture.
Ingredients
- 1 cup long-grain white rice uncooked
- 1 cup chicken broth
- 1/4 /4 cup salsa
- 2 tablespoons butter melted
- 1/4 /4 teaspoon salt more to taste
- 1 black beans 15 ounce can, rinsed and drained
- 1 lb chicken breast boneless skinless
- 1 enchilada sauce 10 ounce can
- 1 cup cheddar cheese shredded
- 2 tablespoons green onions
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Add the rice, broth, salsa, butter, and salt to the pan and whisk together. Sprinkle the black beans on top.
- Lay the chicken breasts on top and pour the enchilada sauce on top of the whole dish.
- Cover tightly with foil and bake for 45-55 minutes or until chicken is no longer pink. Remove the chicken from the dish and stir rice. Replace the chicken and sprinkle with cheese. Cover with foil and let the cheese melt. Sprinkle with the green onions.
Notes
- This recipe originated as a Pillsbury adaptation with added salsa, butter, and a reduction in enchilada sauce for flavor balance.
- Adding green onions at the end complements the baked casserole with fresh, mild onion flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 516kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 50g | 100% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 141mg | 47% |
| Sodium | 1332mg | 56% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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