Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Skillet
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing spoon or spatula
- Aluminum foil
Step-by-Step Instructions
First, I always start by preheating my oven to 375°F (190°C) and greasing that 9×13 dish really well. There’s nothing sadder than cheesy rice cemented to the pan! While it heats, I grab my trusty skillet and add a drizzle of oil over medium-high heat. I toss in the diced onions and bell peppers. Here’s a key moment: you want to let them get a good char, stirring only occasionally. This isn’t just about softening them; it’s about getting those beautiful, smoky fajita-style edges. I add the garlic in the last minute, just until it’s fragrant—burned garlic is bitter, and we don’t want that.
Next, in my largest mixing bowl, I combine the warm, cooked rice, shredded chicken, the charred veggie mixture, black beans, corn, and the drained tomatoes. In a separate smaller bowl, I whisk together the sour cream, cream of chicken soup, fajita seasoning, cumin, chili powder, and a good pinch of salt and pepper. This sauce is the magic glue. I’ve tried skipping the mixing step and dumping everything in separately, and it never distributes the flavors as evenly. Pour this creamy mixture over the rice and chicken in the big bowl.
Now, for the best part: mixing and layering. I use a big spatula and gently fold everything together until every grain of rice and piece of chicken is coated in that creamy, spicy sauce. It should look uniform and smell amazing. I pour half of this mixture into the prepared baking dish and press it down lightly. Then, I sprinkle one cup of the shredded cheese evenly over this layer. I add the rest of the casserole mixture on top, pressing again, and finish with the remaining cheese. This little layered cheese trick? It creates a glorious, cheesy ribbon right through the middle.
Finally, I cover the dish tightly with aluminum foil and bake it for 25 minutes. This covered time allows everything to heat through perfectly and the flavors to marry. Then, I carefully remove the foil—watch out for the steam!—and bake for another 15-20 minutes, completely uncovered, until the top is golden brown and the edges are bubbling fiercely. I let it sit on the counter for a good 10 minutes before slicing. This rest is non-negotiable; it lets the casserole set so you get clean slices instead of a delicious but soupy mess.(See the next page below to continue…)