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Sunday, May 1, 2011

Chicken and Black Bean Green Enchilada Rice Bake

Okay peeps, time for another yummy recipe you have to try! This one was definitely a hit in my household! I got this from the amazing "Picky Palate" blog- SO easy and quick and delish! So give it a try! Start with these ingredients:

You want to mix the chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper, and cumin...yummm -OH and I added a can of green chillies for some spice.:)
Looks like this tastiness:
JUST put the rice and some black beans added on top down so:
THEN add the delicious mixture on top- followed by a layer of seriously melts to perfection in the oven in 30 minutes tops!
I added sour cream and chalula on top- the husband was impressed.:) Then for SUCH healthy desert- easy peasy strawberry shortcake...mmmmm :)
REALLY though- check out this ladies blog- amazingness!!!!

Here is the exact recipe:

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

1 comment:

Heather B said...

Thanks Britt, can't wait to try it, it looks amazing!