Wednesday, June 8, 2011

Chicken and Black Bean Green Enchilada Rice Bake

Chicken and Black Bean Green Enchilada Rice Bake

Yummy! This recipe is so FULL of flavor and super simple to make. (Thank goodness for the amazing Japanese rice cooker I have. What would I do without it?) Definitely was added to our weekly rotation. Need an easy meal? Here it is!

Ingredients: Sorry we're missing the chicken and rice here!

Chicken and Black Bean Green Enchilada Rice Bake

2 cups cooked white rice
2 1/2 cups cooked, shredded chicken breasts
One 15-ounce can mild (I used medium) green enchilada sauce
One 4- ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp Cumin
One 15-ounce black beans, drained and rinsed
2 cups cheddar cheese

1. Preheat oven to 350 degrees F and spray a 9x13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions (or if you have a rice cooker, you're lucky like me :) ).

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30-35 minutes, until cheese is melted and rice is hot.

Makes 6-8 servings.

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