Southern BBQ Chicken, Rice & Black Bean Casserole

Ingredients

• 1½ pounds boneless, skinless chicken thighs, diced into ½-inch pieces
• 1 tablespoon olive oil
• 1 cup uncooked Riceland Extra Long Grain white rice
• 2¾ cups chicken broth
• ½ cup smoky BBQ sauce
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1½ cups sharp cheddar cheese, shredded

Toppings

• 1 cup sharp cheddar cheese
• 1 1/2 cups crispy friedn shoestring onions
• 2 green onions, thinly sliced

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken lightly with salt and pepper. Cook for 4–5 minutes until lightly browned but not fully cooked.
3. In a large bowl, combine:
   • 1½ cups sharp cheddar cheese, shredded
   • Rice
   • Chicken broth
   • BBQ sauce
   • Onion
   • Bell pepper
   • Zucchini
   • Corn
   • Black beans
   • Garlic
   • Smoked paprika
   • Chili powder
   • Salt
   • Pepper
4. Stir in the chicken and 1½ cups cheddar cheese.
5. Pour into the prepared baking dish and stir to distribute everything evenly.
6. Cover tightly with foil and bake for 50–55 minutes, until the rice is tender and most of the liquid has been absorbed.
7. Remove the foil. Sprinkle the remaining 1 cup cheddar cheese over the top and bake uncovered for 5 minutes.
8. Sprinkle the fried shoestring onions evenly over the casserole and bake another 5 minutes until crisp and golden.
9. Let rest for 10 minutes. Top with sliced green onions before serving.

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