Southwest Chicken & Rice
Recipe
adapted from Let's Eat! in Sarasota, FL
This
casserole has a southwestern flavor with chicken, rice, black beans,
tomatoes, corn and finished off with cheddar cheese. Once your
chicken and rice are cooked, you throw it all together with the
other ingredients and top off with cheese.
Ingredients:
- 2 cups chicken, cooked shredded
- 8 oz sharp cheddar cheese, 2 cups shredded
- 2 cups cooked rice
- 2 green onions, white and green chopped
- 1 (28 oz) can of diced tomatoes or petite tomatoes
- 1 small can green chilies
- 1 can black beans, drained and rinsed
- 1 cup frozen corn (thawed)
- 2 tbs chopped fresh cilantro, optional
- 1 tbs minced garlic
- 1 tsp salt
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp black pepper
Directions:
- Preheat oven to 350 degrees.
- Combine all ingredients except for 1 cup of cheese in large bowl.
- Empty contents into 9" x 13" baking dish.
- Sprinkle remaining 1 cup of cheese on top.
- Bake in preheated 350 degree oven for 25 to 30 minutes.
Comments:
-
Serve on tortilla shells if desired.
- Very easy and tasty.
- I have made this without the corn and it was still very good.
Tips:
- Can replace tomatoes and green chilies above with 3 (10 oz) cans of Rotel.
- Prepare two of these meals at the same time, and before cooking...place one in the freezer for a meal at a later time.
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