Monday, May 2, 2011

Chicken & Black Bean Green Enchilada Rice Bake

There has been a lot of talk about Cinco de Mayo recipes in the food blogging world, and it made Mexican food sound pretty darn good!  This casserole is one of the recipes I found, and my husband and I loved it!  It can be easily adapted to suit your tastes or the ingredients you already have in your cupboard. The recipe is very simple and can come together in a snap if you already have cooked chicken from leftovers or in your freezer.  I threw some chicken breasts in the slow cooker that morning, and it was ready by the time I put the casserole together.

Here is your line-up of ingredients...sour cream, rice, cooked chicken, black olives, tomatoes, green enchilada sauce, black beans, salt, pepper, cumin, and cheese.  Like I said before, you can easily add or omit ingredients.

Place the chicken, enchilada sauce, tomatoes, black olives, sour cream, salt, pepper, and cumin in a large bowl.  Give it a good stir!

I also added 1/3 C. of this corn salsa that I found at Trader Joe' was a good addition.  If you don't have any corn salsa on hand, regular corn would be good too.

Cook the rice (I cooked minute rice in the microwave), and pour it into a 9x13 in. baking dish.  Then pour the black beans over the rice.

Spread the chicken mixture over the black beans and top with cheese.  Bake at 350 degrees F for 30 minutes.

Delicious!  The leftovers are great too.

Chicken & Black Bean Green Enchilada Rice Bake
2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese
Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
Cook rice according to package directions.
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 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings
Source: Picky Palate

1 comment:

  1. Oh, how I hate the 17-day diet cuz I can't eat Jenna's cooking!