An incredibly easy dump-and-bake casserole featuring taco-flavored rice, pulled chicken, black beans, and diced tomatoes, all baked together and topped with melted cheese for a perfect weeknight dinner.
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Preheat your oven to 350°F (175°C).
In a 13x9 inch baking dish, dump in the two bags of taco rice mix.
Add the cooked, pulled rotisserie chicken on top of the rice.
Pour in the two cans of diced tomatoes and green chilies.
Add the drained and rinsed black beans.
Pour the two cans of chicken broth over everything.
Stir all the ingredients together in the baking dish, making sure the rice is fully submerged in the liquid.
Bake uncovered for 40 minutes.
Carefully remove the casserole from the oven and sprinkle the shredded Mexican cheese evenly over the top.
Return the dish to the oven and bake for another 10 minutes, or until the cheese is fully melted and bubbly.
Serve hot, topped with sour cream and pickled jalapeños if desired.
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