Description
Transform leftover chicken into a vibrant, protein-packed casserole with rice, tomatoes, black beans, and aromatic spices. Perfect for minimizing waste while creating a satisfying, international fusion dish.
Ingredients
Leftover Chicken (4 cups, shredded or diced)
Rice (basmati or jasmine) (2 cups)
Tomatoes (2 large, sliced)
Black Beans (1 can, 15 oz, drained)
Garlic (3 cloves, minced)
Cumin (1 teaspoon)
Olive Oil (2 tablespoons)
Salt (to taste)
Instructions
Dice or shred leftover chicken into bite-sized pieces
Cook rice according to package instructions
Sauté garlic in olive oil until fragrant
Add tomatoes, black beans, and cumin to the pan; simmer for 10 minutes
Layer cooked rice into a baking dish
Top with chicken mixture
Bake at 375°F (190°C) for 15-20 minutes until bubbly and lightly browned
Notes
Use any fully cooked chicken (roasted, grilled, or boiled)
Substitute cauliflower rice for a low-carb version
Add spinach or avocado for extra nutrition
Store leftovers in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg