Zesty Salsa Chicken and Black Bean Casserole (THM: E, low-fat)

Yield 6-8 servings



  1. Mix rice and stock in a pot, cover and bring to a boil. Turn down to a low simmer and cook until tender, about 40 minutes.
  2. Pre-heat oven to 350 degrees and lightly grease a 9x13 pan.
  3. Heat olive oil in a skillet over medium heat. Add onion, green peppers, carrots and green chilies to the pan and sauté until the onion is tender. Add the chicken and the spices. Stir to combine. Turn off the heat and add the cooked rice, salsa and beans to the mixture. Stir and make sure it is completely combined. Adjust seasoning if needed.
  4. Place mixture in the greased 9x13 pan. Bake uncovered for 30 minutes.
  5. Serve and top with just a pinch of mozzarella cheese.

Recipe by Darcie's Dish at