Chicken, Black Rice and Bush’s Pinto Bean Casserole

One of the things I love, when my kids are either home from college or they’re inviting their friends over, is to reach into my pantry and have all the ingredients that I need for a yummy meal.

A few weekends when we headed out for spring break to NYC, I made a double recipe casserole for my son and his friends. I knew the leftovers would be consumed in no time.

I do keep my pantry stocked with go-to staples for when I’m in a pinch with a dinner recipe, always with varieties of Bush’s Beans, rice and quinoa.

This time I knew I had everything I needed in my pantry: chicken stock, rice, quinoa, beans, salsa, and corn chile.

In my fridge I had a big tub of sour cream, cheese (I always keep cheese frozen in Ziploc bags so I never run out), milk, and a rotisserie chicken that I had purchased a few nights before.

I was set.

Double the recipe.

Feed it to the fam.

By the way, I often combine my rice and quinoa in the rice cooker.

Easy as can be!

My formula for my rice cooker is to every cup of rice or quinoa, I add 1.5 cups of water (or broth).

Which items do you keep stocked in your pantry for last-minute meals?


Recipe: Chicken, Black Rice and Bush’s Pinto Bean Casserole {}

Summary: Easy pantry recipe to add rotisserie chicken to.


  • 3 cups black rice (or quinoa/rice mixed)
  • 4 1/2 cups chicken broth
  • 1 jar corn chile (I use Trader Joe’s brand) (optional)
  • 2 cans (15 oz) Bush’s Pinto Beans, rinsed
  • 2 cups salsa
  • 2 cups sour cream
  • 1 Rotisserie chicken, pulled and chopped
  • 3 cups cheese (Mexican blend)


  1. Preheat oven to 350 degrees.
  2. To prepare the rice (or quinoa mixture), cook ahead of time in a rice cooker (or on the stove, but you may need less chicken stock).
  3. Mix the chicken, cooked rice (quinoa), 2 cans of drained beans, and 1 jar of Corn Chile together in a bowl. Add in the salsa.
  4. Spray a 9×13 pan with cooking spray. Add the chicken bean mixture.
  5. Spread 2 cups of sour cream on top of the chicken bean mixture. Top with 3 cups of Mexican-blend cheese.
  6. Spray and place one side of 9×13 piece of foil with cooking spray to prevent cheese from sticking; cover the casserole and bake for 30 minutes.
  7. Uncover the casserole and bake for an additional 10 minutes.
  8. Serve.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8


(I have a working relationship with Bush’s Beans and they sponsored this post today.)

13 comments on “Chicken, Black Rice and Bush’s Pinto Bean Casserole”

  1. Was really good, but not near that amount of liquid (chicken broth) needed.

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  3. Sandy, I’m writing this and my mouth is literally drooling, chicken, sour cream and black rice… mmmm. I think it not only looks delicious but would I be right in saying it’s also pretty nutritious?

  4. yum! Is it corn relish or corn chili? I have not seen the corn chili at TJ’s

  5. That recipe looks great Sandy!!!! We too keep our pantry filled with things to throw together an impromtu meal . Since we live at least 20 minutes from the nearest grocery store it is essential that we do! We always have canned beans, extra pasta, rice, broth, all the things you would need for any recipe. We also always have onions chopped, peppers chopped, red, gold, and green, and even green peppers whole frozen in the freezer so that we can throw together a meal in a flash. My mother used to call herself the fastest cook in the West, well that was because when we were growing up we went to the grocery store EVERY night and bought all the items for dinner. Imagine when I got married, we got back from our honeymoon, my wife said let’s go grocery shopping. I thought we were shopping for the nights meal, was I ever surprised when we shopped for a WHOLE week at a time, something I had never done growing up!!! But I love having all the ingredients to make almost any go to recipe at an instant, so that you can entertain on the fly!!!!

    Blessings to you and yours, try to stay out of the wind today, we are having horrible winds here in the Redding area!!1
    Curtis & Sherrie

  6. sounds super yummy!!

  7. Looks incredible Sandy!! Can’t wait to place this one on my menu rotation!

  8. this sounds really good. but we don’t have trader joe’s, so what is corn chile??

  9. Great recipe Sandy! Very filling and comforting!

  10. Oh Sandy!…you have just had so many wonderful blog posts during this spring season, I don’t know where to begin!

    First…hope you are all safe and sound…I heard about Earthquakes in Oregon! Please keep us posted. Our prayers are with everyone in harm’s way.

    Love the black bean recipe! Those beans are so popular here in Texas. :-)

    For staples in my pantry, I do keep a lot of beans on hand – both canned (which are so easy!) and dried. I also love having a nice assortment of pastas and sauces – especially a wonderful jarred pesto that may local grocery store sells under their own label. And although this is not for everyone – – – we do enjoy small fish like anchovies, sardines, kippers, and herring – – – so I keep multiple cans and jars of those on hand! And I also like to keep cracked wheat – (bulghur …sp?) on hand to make tabbouleh. I am able to grow a ton of flat leaf Italian parsley here in central Texas so making tabbouleh is always a good way to use it up.

    Another thing I keep on hand is farro. This is an Italian grain I grew up eating but seems to be growing in popularity here in the US. (Some folks call in emmer). I can even find a quick cooking version in my little local grocery store (and organic, no less!) It’s also usually available online.

    The nice thing about farro is that you can get it pearled or semi-pearled and even a “quick-cooking” version depending on how much time you have. It is nutty and sort of sweet. We just love it. You can use it in so many ways including adding it to soups.

    Much love to you and your family…and Happy Easter too!


  11. Oh Sandy, this looks SO good. I’m craving Mexican more than you can imagine right now. I started The Maker’s Diet…. and as soon as I get to the phase where I can eat grains… I’m making this for Friday night Mexican night. :-)

  12. Oh good grief that looks SO GOOD.

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