Chicken, Black Bean and Rice Casserole

    (505)
    1 hour 50 min

    A Mexican-inspired casserole dish, made by baking together rice, chicken, courgette, mushrooms, black beans, chillies and cheese. It's a delicious one pot meal.


    482 people made this

    Ingredients
    Serves: 8 

    • 65g brown rice
    • 250ml vegetable stock
    • 1 tablespoon olive oil
    • 50g onion, diced
    • 1 medium courgette, thinly sliced
    • 2 skinless, boneless chicken breast fillets, cooked and chopped
    • 50g fresh mushrooms, sliced
    • 1/2 teaspoon cumin
    • salt to taste
    • ground cayenne pepper to taste
    • 1 (400g) tin black beans, drained
    • 1 (130g) tin diced green chillies, drained
    • 50g carrots, grated
    • 200g Gruyere cheese, grated

    Method
    Prep:15min  ›  Cook:1hr35min  ›  Ready in:1hr50min 

    1. Mix the rice and vegetable stock in a pot and bring to the boil. Reduce heat to low, cover and simmer 45 minutes or until rice is tender.
    2. Preheat oven to 180 C / Gas 4. Lightly grease a large casserole dish.
    3. Heat the olive oil in a frying pan over medium heat and cook the onion until tender. Mix in the courgette, chicken and mushrooms. Season with cumin, salt and ground cayenne pepper. Cook and stir until courgette is lightly browned and chicken is heated through.
    4. In large bowl, mix the cooked rice, onion, courgette, chicken, mushrooms, beans, chillies, carrots and 1/2 the Gruyere cheese. Transfer to the prepared casserole dish and sprinkle with remaining Gruyere.
    5. Cover casserole loosely with foil and bake 30 minutes in the preheated oven. Uncover and continue baking 10 minutes or until bubbly and lightly browned.

    Ingredients

    Diced green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.

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    Reviews & ratings
    Average global rating:
    (505)

    Reviews in English (390)

    StellaCarter
    by
    0

    Delicious- everyone loved it !  -  17 Jan 2015

    by
    275

    Nice change from the everyday. I took the advise of other reviewers and used about 1 cup of shredded carrot. I also doubled the brown rice. ( that rice sure had a nice flavor simmered in the vegetable broth ) I also used cheddar cheese instead of swiss. Next time I will mix montary jack cheese and cheddar. My family enjoyed it, and will make it again  -  23 Dec 2006  (Review from Allrecipes US | Canada)

    by
    177

    This was delicious! I'm giving it five stars based on how good it would be even without my changes! Omitted the mushrooms and carrots (didn't have any), chicken broth instead of veggie (what I had), probably doubled the cumin and used chili powder instead of the peppers (I'm a hot-spice wimp), and added a can of (well-drained) petite diced tomatoes. I also halved the cheese -- 1/2 C mexican blend mixed in, then maybe 1/2 C on top -- to watch my middle! (If anyone else tries with tomatoes, I made sure to spoon off the 1/2 C or so of liquid that they released. It would have been soggy otherwise!) My boyfriend LOVED IT, and I will make it again and again! The best part is -- only $.60 a serving!!!  -  30 Jan 2008  (Review from Allrecipes US | Canada)

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