Prep Time:
20 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 45 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.
Cook's Note:
Do not use instant rice.
Nutrition Facts (per serving)
| 498 | Calories |
| 22g | Fat |
| 42g | Carbs |
| 33g | Protein |
