Ingredients
Scale
- 2 cups cooked rice
- 1 lb cooked chicken, shredded
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onions
- 1/2 cup chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, more cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked rice, shredded chicken, salsa, cumin, chili powder, salt, and pepper.
- Transfer mixture into a greased baking dish and spread evenly.
- Sprinkle shredded cheese evenly over the top.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with chopped onions, cilantro, and additional toppings as desired.
Notes
- You can add diced peppers or corn for extra flavor.
- This dish reheats well; store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: baking
- Cuisine: Mexican-inspired
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg