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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a bit of oil or cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
Prepare the Rice:
Stir in the uncooked rice, cooking it for 2-3 minutes to lightly toast it.
Add the diced tomatoes (with their juices), green chilies, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir to combine and bring to a simmer.
Simmer the Rice:
Lower the heat, cover, and let the rice cook for about 15 minutes, until most of the liquid has been absorbed and the rice is tender.
Combine and Bake:
Stir in the shredded chicken (or beef/beans) and half of the shredded cheese into the rice mixture. Mix well to combine.
Pour the rice mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheese over the top.
Bake the Casserole:
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve and Enjoy:
Once baked, remove the casserole from the oven and let it cool for a few minutes. Serve with a dollop of sour cream, fresh cilantro, or any of your favorite taco toppings.
Serving and Storage Tips:
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