Pumpkin Chicken and Rice
A hearty chicken and rice casserole made with pumpkin, black beans, corn, and Mexican spices. Topped with melted cheese and crunchy corn chips, this comforting fall dish is perfect for family dinners.
Recipe - Welcome
Pumpkin Chicken and Rice
Prep Time15 Minutes
Servings10
Cook Time45 Minutes
Ingredients
3 Tbs vegetable oil
2 cups fresh pumpkin or butternut squash, peeled and cut into 1/2-inch cubes
1 bell pepper, seeded and diced
1 jalapeño, seeded and diced
1/2 medium yellow onion, diced
4 cloves garlic, minced
2 cups long-grain white rice, uncooked
1 (14.5 oz) can diced tomatoes
4 cups chicken broth
1 pkg taco seasoning
1/2 tsp salt
4 cups cooked chicken, shredded
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups corn kernels
1 cup Brookshire’s Shredded Mexican Cheese
1 cup corn chips, crushed
1 Tbs fresh cilantro, chopped
sour cream and guacamole, for serving
Directions
- Heat the oil in a large pot over medium heat. Add the pumpkin, bell pepper, jalapeño and onion. Sauté for 5 minutes or until vegetables begin to soften. Add the garlic. Cook for 30 seconds until fragrant.
- Add the rice. Cook for 1 to 2 minutes (stirring frequently) until lightly toasted. Add the tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pan. Add the broth, taco seasoning and salt. Stir until the taco seasoning dissolves.
- Bring the mixture to a simmer, and cover it. Cook for 20 to 25 minutes, or until rice is tender and liquid is absorbed.
- Preheat the oven to 400° F. Remove the lid. Fluff the rice with a fork. Stir in the chicken, black beans and corn. Transfer the mixture to a greased 9 x 13 baking dish. Top with shredded cheese and crushed corn chips.
- Bake for 15 to 20 minutes, or until cheese is melted and mixture is heated through. Top with fresh cilantro. Serve with sour cream and guacamole.
Tip: For a fun Halloween presentation, serve Chicken and Rise inside a hollowed-out pumpkin. Fill the prepared pumpkin with the chicken and rice mixture. Bake at 350° F for 25 to 30 minutes or until heated through.
Nutritional Information
Per Serving (excluding sour cream and guacamole): Calories: 420, Fat: 13 g (4 g Saturated Fat), Cholesterol: 60 mg, Sodium: 700 mg, Carbohydrates: 47 g, Fiber: 5 g, Protein: 27 g.
15 minutes
Prep Time
45 minutes
Cook Time
10
Servings
Directions
- Heat the oil in a large pot over medium heat. Add the pumpkin, bell pepper, jalapeño and onion. Sauté for 5 minutes or until vegetables begin to soften. Add the garlic. Cook for 30 seconds until fragrant.
- Add the rice. Cook for 1 to 2 minutes (stirring frequently) until lightly toasted. Add the tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pan. Add the broth, taco seasoning and salt. Stir until the taco seasoning dissolves.
- Bring the mixture to a simmer, and cover it. Cook for 20 to 25 minutes, or until rice is tender and liquid is absorbed.
- Preheat the oven to 400° F. Remove the lid. Fluff the rice with a fork. Stir in the chicken, black beans and corn. Transfer the mixture to a greased 9 x 13 baking dish. Top with shredded cheese and crushed corn chips.
- Bake for 15 to 20 minutes, or until cheese is melted and mixture is heated through. Top with fresh cilantro. Serve with sour cream and guacamole.
Tip: For a fun Halloween presentation, serve Chicken and Rise inside a hollowed-out pumpkin. Fill the prepared pumpkin with the chicken and rice mixture. Bake at 350° F for 25 to 30 minutes or until heated through.