Ingredients with Measurements:
- 1 cup of long-grain white rice
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes, drained
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of cooked and shredded chicken
- 1/2 cup of chopped fresh cilantro
- 1 cup of shredded cheddar cheese
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water to a boil. Add the rice and stir. Cover the saucepan and reduce the heat to low. Simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
4. Add the red and green bell peppers to the skillet and sauté for 3-4 minutes, or until the peppers are tender.
5. Add the black beans, diced tomatoes, ground cumin, chili powder, dried oregano, salt, and black pepper to the skillet. Stir to combine.
6. Add the cooked and shredded chicken to the skillet and stir to combine.
7. Add the cooked rice to the skillet and stir to combine.
8. Stir in the chopped cilantro.
9. Transfer the mixture to a 9x13 inch baking dish. Sprinkle the shredded cheddar cheese over the top.
10. Cover the baking dish with aluminum foil and bake for 20 minutes.
11. Remove the aluminum foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 39g
Protein: 22g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Red or yellow onions can be used instead of white onions.
- Red or yellow bell peppers can be used instead of green bell peppers.
- Canned corn can be used instead of black beans.
- Monterey Jack cheese can be used instead of cheddar cheese.
Variations:
- Add 1 cup of frozen corn to the skillet with the black beans and diced tomatoes.
- Use ground beef or turkey instead of chicken.
- Add 1 teaspoon of smoked paprika for a smoky flavor.
- Top the casserole with sliced avocado before serving.
Tips and tricks:
- To save time, use pre-cooked chicken from a rotisserie chicken or leftover cooked chicken.
- The casserole can be assembled ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole in individual bowls or on plates. Garnish with additional chopped cilantro and sliced avocado.
Garnishes:
Chopped cilantro and sliced avocado.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Side salad or garlic bread.
Troubleshooting advice:
- If the casserole is too dry, add a splash of chicken broth or water before baking.
- If the cheese is browning too quickly, cover the baking dish with aluminum foil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C).
Food history:
Chango and Rice Casserole is a fusion dish that combines Latin American and Southern cuisine. The dish features rice, black beans, and spices commonly used in Latin American cooking, along with chicken and cheese commonly used in Southern cuisine.
Flavor profiles:
The dish has a savory and slightly spicy flavor profile, with notes of cumin, chili powder, and oregano.
Serving suggestions:
Serve the casserole as a main dish for dinner or lunch. It can also be served as a side dish for a larger meal.
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