Chicken Black Bean and Rice Casserole
Prep Time
Cooking Time
Total Time
Ten minutes active cooking and preparation then toss it in the oven and play with the kids!
Type: Dinner
Cuisine: American
Yield: 6-8
  • Chicken Coating Mix
  • ½ cup all-purpose flour
  • 2 tsp chili powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 - 3-1/2 lbs boneless, skinless chicken thighs
  • 4 Tbls olive oil, divided
  • 2 cloves garlic, minced
  • ½ green pepper, seeded and chopped
  • 1 small onion, chopped
  • ⅔ c long grain rice (uncooked)
  • ⅛ to ¼ tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 14-1/2 ounce can diced tomatoes
  • 1 6 oz can tomato paste
  • 2 c water
  • 1 c frozen whole kernel corn
  • 1 15 ounce can black beans, rinsed and drained
  1. Heat oven to 375 degrees
  2. Coating Mix: Combine flour, chili powder, salt, and pepper in a gallon reclosable bag. Seal and shake to mix. Add the chicken pieces, a few at a time and seal, shake and coat. Toss extra coating.
  3. In a large skillet over medium heat, warm 2 Tbls olive oil and cook half the chicken. Cook until the meat is browned but not cooked through (about 7 minutes). Remove the meat and set aside. Repeat with chicken and the rest of the oil.
  4. Remove the chicken and set it aside. In the same pan on medium heat, add onions and green pepper. Cook for about 1 minute. Add rice, chili powder and cayenne pepper. Cook for 2 minutes, stirring constantly. Add the rest of the ingredients and bring them to a boil (about 5 minutes)
  5. Meanwhile, prepare a 2-1/2 quart casserole dish with non-stick spray. Add the prepared rice/bean mixture to the casserole dish and arrange the reserved chicken pieces on top of the rice.
  6. Bake, covered for 40 minutes then uncover and cook for 10 minutes (or until chicken is no longer pink - thermometer should read 180 degrees in thickest part of thigh).
Recipe by Baby to Boomer Lifestyle at