Stovetop Veggie-Loaded Chicken Taco Casserole

Ingredients

• 1 tbsp olive oil (for sautéing)
• 2 bell peppers (diced)
• 2 cup riced cauliflower (fresh or frozen)
• 1 cup corn (frozen or canned)
• 1 can black beans (15 oz, drained and rinsed)
• 1 cup salsa (your choice of heat level)
• 1 cup white rice (uncooked long-grain)
• 1.5 cup chicken broth (or water)
• 2 cup cooked chicken (shredded or diced)
• 1 cup shredded cheese (such as Mexican blend or cheddar)
• 0.5 cup Greek yogurt (plain, stirred in at the end)

Steps

1. 1

   Heat olive oil in a large skillet or pot over medium heat. Add the diced bell peppers and sauté until they begin to soften, about 3-5 minutes.

2. 2

   Add the riced cauliflower and corn to the skillet. Stir to combine with the peppers.

3. 3

   Stir in the uncooked rice, black beans, and salsa.

4. 4

   Pour in the chicken broth (or water). Bring the mixture to a simmer.

5. 5

   Cover the pot with a tight-fitting lid and reduce heat to low. Cook for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.

6. 6

   Remove the lid and stir in the pre-cooked shredded chicken and the shredded cheese. Stir until the chicken is heated through and the cheese is melted.

7. 7

   Turn off the heat and stir in the Greek yogurt for a creamy finish.

8. 8

   Serve immediately, optionally topped with extra cilantro or avocado.

Notes

This recipe is highly versatile; you can use any color of bell peppers and adjust the spice level by choosing mild, medium, or hot salsa. The Greek yogurt provides a creamy texture similar to sour cream but with added protein.

Nutrition per serving

• main
• one-pot
• high-protein
• high-fiber
• dinner
• healthy
• taco
• casserole