Southwest Chicken & Rice Casserole

Prep: 5-10 min, Cook 30 min

6 Servings

Ingredients

• 2 tablespoons olive oil
• 1  lb  boneless skinless chicken breast cut into 1″ pieces
• 1 small onion, chopped
• 1 packet Taco seasoning
• 1 cup rice
• 1 can (16 oz) diced tomatoes & green chilis
• 1 1/2  cups chicken broth
• 1 can whole kernel corn (15 – 16 oz), drained
• 1 can pinto or black beans, drained and rinsed (optional)
• 1 cup Monterey Jack Cheese (optional)

Directions

1. Season the chicken thoroughly with Taco Seasoning. Heat the olive oil in a skillet.  Add the chicken and cook until browned.  Remove to a plate.
2. Add the onion. Cook until it begins to soften, about 3 minutes.
3. Add the rice and cook, stirring for about 2 minutes.
4. Pour in the diced tomatoes and chicken broth. Put the chicken back into the pan. Add the corn (and beans). Bring to a simmer, reduce heat, cover, and cook until rice is tender, about 12 minutes.
5. Turn off the heat, stir in cheese, cover, and let sit for 5 minutes.