CHICKEN AND RICE CASSEROLE W/ CHILES, CORN AND BLACK BEANS

By LindaW1955

Ingredients

• Topping:
• 8 oz tortilla chips
• 2 TBS unsalted butter
• Filling:
• 4 TBS butter
• 2 medium red bell peppers, stemmed, seeded and chopped medium dice
• 2 medium jalapenos, stemmed, seeded and minced
• 1 medium onion, minced
• 1 tsp ground cumin
• 1/8 tsp cayenne
• 1 tsp salt
• 3 medium garlic cloves, minced
• 1/4 cup flour
• 3 1/2 cup chicken broth
• 3 1/2 cups milk
• 1 1/2 cup long-grain white rice
• 1/8 tsp ground black pepper
• 2 lbs boneless, skinless chicken breasts, 1" pieces
• 8 oz shredded Pepper Jack (2 2/3 cups
• 1 can black beans, drained and rinsed
• 1 1/2 cups frozen corn, thawed and drained
• 2 TBS chopped fresh cilantro
• 1 lime, cut into wedges

Details

Servings 6

Preparation

Step 1

Topping:
Process tortilla chips and butter in a food processor until coarsely ground, about 15 seconds, set aside

Filling:
1. Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter in Dutch oven over medium heat. Add the bell peppers, jalapenos, onion, cumin, cayenne, and salt; cook, stirring occasionally until the vegetable are softened about 10". Add the garlic and cook until fragrant about 1". Add the flour and cook, stirring constantly until golden, about 1". Slowly whisk in the chicken broth and milk; bring to simmer, whisking often. Stir in the rice and pepper and return to a simmer. Turn the heat to medium-low, cover and cook, stirring often, until the rice has absorbed much of the liquid and is just tender, about 20-25 minutes.
2. Add the chicken and continue to cook, uncovered, over medium-low heat stirring occasionally until no longer pink about 4 minutes. Off heat, stir in Pepper Jack, black beans and corn.
3. Pour the mixture into a 13x9" baking dish and sprinkle w/ tortilla-crumb topping. Bake until the topping is browned and the casserole is bubbling, 20-25 minutes. Cool for 10". Sprinkle w/ cilantro and serve w/ lime wedges.