Chicken and Black Bean Green Enchilada Rice Bake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is one of our family favorite recipes. Have most everything on hand and can be ready in a jiffy. Ingredients:
2 cups long-grain white rice |
2 1/2 cups cooked shredded chicken breasts |
1 (15 ounce) can mild green enchilada sauce |
1 (4 ounce) can sliced black olives |
1 (15 ounce) can diced tomatoes |
1/2 cup sour cream |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1 teaspoon mccormick gourmet roasted ground cumin |
1 (15 ounce) can black beans, drained and rinsed |
2 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
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.
4. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
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