Tuesday, October 9, 2012

Chicken and Black Bean Green Enchilada Rice Bake

 

Chicken and 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
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. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings

This is super easy to make and really delicious. I made this about a year ago for Grandma and I think Sam and I ate the entire pan pretty much. So, I would say it is a success!

2 comments:

  1. This looks yummy...I think I might try it for dinner tonight!

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  2. OK, I made this for dinner tonight and I thought it was really good. Riley says "It was really good with added salsa" The quints didn't touch it (of course) but I thought it had really good flavor...we might be doing a freezer meal fundraiser in YW and I think I will suggest this dish.

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