Friday, June 10, 2011

Chicken and Black Bean Enchilada Rice Bake


Mexican night is always a winner in my book - I love all things Mexican! This recipe is a keeper!

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken 
One 15-ounce can enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes or Ro*tel
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon 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.

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