This should be super easy, even for a kitchen stranger like me, but please help me make it right.
I’ve got these basics: shredded chicken, rice, black beans, Mexican cheese blend, and taco seasoning. I think I’d like to make a casserole. I imagine it’s as simple as mix everything, put it in a casserole dish, and go. But… do I need to add water at some point, or chicken stock? Do I need to cook anything seperately first? I assume the final mix is at 350 degrees, but for how long? Bake covered or uncovered?
I’m no cook, but I think you’d cook the beans and rice first. If your chicken is shredded, that sounds like it’s already cooked, and cheese only needs to heat up enough to melt.
Beans are usually simmered in water until tender. Rice is usually simmered in water until the water is absorbed and the rice is soft. That may probably take a different amount of time for each of those ingredients. You could add some of the seasoning to the rice, and the rest to the final dish.
Once the rice and beans are cooked, if it were me I would just stir everything in a big frying type pan until the chicken is thoroughly heated through and the cheese is melty. I don’t think you gain much if anything by baking in an oven, unless you want the bottom of it to be crispy.
You’ve got the basics, BUT you need either corn or flour tortillas (I would go with corn, flour tortillas get too soggy for a casserole IMHO). Look up chicken enchilada casserole.
If you can’t get the tortillas, do it in a pot with chicken stock. You will be making soup though.
Yes, we need a few more details as to the state of your ingredients, but, yes, you’ll want some sort of liquid ingredient in there, else it’ll be way too dry. It could be a can or so of Rotel, some enchilada sauce, a jar of salsa or diced tomatoes, even some sort of cream-based or bechamel-kind-of thing, but casseroles generally have something wet to incorporate everything together and keep it from being too dry. (In the upper Midwest, Campbell’s soups are very popular for this. Look up “Lutheran glue.” I don’t want to steer you down that path, but sometimes when I’m feeling homey, I do sometimes break out the “cream of [whatever]” or even condensed tomato soup for a sloppy Upper Midwest casserole.")
Yeah, that’s where I was going too. It’s one of my go-to comfort dishes with variations depending on what I have on hand. I usually gently saute onions, celery, green/red peppers and garlic, then add (uncooked) rice to coat. Add the protein (cooked) and enough chicken/veg/mushroom stock to fully cook the rice. If using already cooked rice, use half the liquid. Cover and simmer in an everyday pan on top of the stove. Seasoning varies, but I often add turmeric and bay leaves for the color and nice fragrance. You really can’t go wrong unless you burn the thing, so low and slow for 25-30 minutes yields perfect results pretty much every time. Add cheese (if you must) at the very end and stir to combine and melt. Fresh chopped parsley, or cilantro and green onions to garnish. Guac and sour cream on the side. Don’t even need tortillas, but warm some up if you have them.
…I think I know what I’m having for dinner tonight.
No need to pre-cook the rice or dirty the rice cooker. I don’t use Minute Rice but I think you can follow the rice cooking directions to judge how much liquid to add in proportion to the rice (add 25% more liquid because the dish can take it and benefits from being more moist than just plain rice). See above for the rest of the direction on how I make it. Enjoy!
The state of the beans is pretty important too! If they’re tinned, no problem, bung 'em in your casserole. If they’re dried then they’ll be as hard as bullets; soak overnight (or simmer for a couple of minutes and leave to soak for 2 or 3 hours if you haven’t the time), rinse well, boil for ten minutes then simmer in double their volume of water for probably about 50 (or pressure cook on high for about 20).
The few recipes I have seen that don’t involve including tortillas (i.e. “taco pie”) or corn chips say to put the cooked rice at the bottom, then mix everything but the cheese together and put that on top of the rice, then put the cheese on top, then put it in the oven.
I also have some Minute Rice in the house.