Mexican Chicken and Rice Casserole | Dairy-Free, Gluten-Free, Leftover Friendly
A quick, easy and healthy spin on a classic favourite. This casserole will leave your tummy full and your tastebuds happy!
Ingredients
- 1 tbsp avocado oil
- 1 lb ground chicken
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried sage
- 1 cup cooked rice
- 1 15 oz can black beans, or baked beans
- 1 7 oz can corn niblets
- 1 can sliced black olives
- 1 15 oz jar salsa
- 1 cup vegan cheese, divided
Instructions
- Preheat oven to 375°F. In a medium skillet heat avocado oil over medium-high. Add ground chicken, black pepper, garlic powder, paprika, cumin and sage. Cook until browned.
- In a large bowl, add the cooked rice, black beans, corn, salsa, black olives, cooked chicken and half of the vegan cheese. Gently mix together until well combined.
- Oil a 9x10 baking dish with some cooking spray and pour the contents of the bowl into the dish, spreading evenly. Top with the remaining cheese. Bake uncovered for 20-25 min until the cheese has melted.
- Remove from oven and let cool for 10 min before serving. Serve with a side of shredded lettuce, vegan sour cream and cilantro.