Southwest Chicken Bean and Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A nice easy casserole. Serve with a dallop of light sour cream on top; if desired. Sometimes I add some corn to the chicken mixture. Ingredients:
3 cups cooked rice |
1 -2 tablespoon butter |
1/2 teaspoon salt |
14 1/2 ounces diced tomatoes with green pepper and onion, undrained |
2 cups shredded cheddar cheese, divided |
1 tablespoon oil |
1 cup chopped sweet onion |
5 cups diced cooked chicken |
19 ounces enchilada sauce |
29 ounces black beans, rinsed and drained |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/2 teaspoon adobo seasoning |
1/2 teaspoon ground cumin |
1 tablespoon cilantro |
2 3/4 ounces sliced black olives (optional) |
2 teaspoons cilantro |
Directions:
1. Preheat oven to 350. Lightly spray a 13 x 9 baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
3. In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
4. Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
5. Bake at 350 for 20-25 minutes.
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