Salsa Chicken & Rice Casserole

Salsa Chicken & Rice Casserole

Salsa Chicken & Rice Casserole

Posted by Chef Don King, Culinary Market Specialist


This chicken salsa and rice casserole is a perfect dish to make for dinner on chilly winter nights. It features our Jake & Amos Black Bean and Corn Salsa and is incredibly delicious. It can be served as is, or as a burrito or taco filling! With a mild spiciness, you can adjust the spice level to fit your tastes.


1 tablespoon olive oil

1 tablespoon butter

1 cup onion, diced

1 red pepper, diced

2 cloves garlic, diced

1 1/2 cups of Jake & Amos Black Bean and Corn Salsa

2 1/2 cups chicken broth

1 cup rice (washed, uncooked)

15-ounce can of black beans, drained

1 cup frozen corn

2 cups rotisserie chicken, shredded

1 cup cheddar cheese, shredded

  1. Preheat your oven to 375 degrees. Then, lightly grease a deep casserole dish using butter.

  2. Add butter to a large skillet over medium heat. Once butter is melted, mix together the onions, peppers, and garlic. Add in olive oil and cook.

  3. When the vegetables are tender, add chicken broth, black beans, corn, 1/2 cup of the salsa, and rice. Stir well and bring to a boil.

  4. Transfer skillet mixture to casserole dish; evenly spread it into the dish. Add shredded chicken to the top of the rice mixture, then top with the remaining salsa and top with cheddar cheese (you can add additional salsa and cheddar cheese at this point).

  5. Cover dish and place in the oven. Bake for 35 minutes or until rice is tender and cheese is melted.

  6. Serve with sour cream and chips and garnish with cilantro, green onion, and jalepeno!

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