September 10, 2020
1 cup cooked brown rice or quinoa
2 cups cooked chicken (cubed or shredded)
1 3/4 cups salsa
1 (4 oz.) can chopped green chiles
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons fresh cilantro, chopped
salt & pepper to taste, as needed
1 cup shredded cheese, divided (it can be a combination of Monterey Jack, Mozzarella and Cheddar.)
Optional garnish; diced avocado, tomato and fresh cilantro
Preheat oven to 375 degrees F. and meanwhile prepare an 8x8 or 2 to 2 1/2 quart baking dish by using cooking spray.
In a bowl, mix together brown rice, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup of the shredded cheese.
Spread the mixture into the baking dish. Top with remaining 1/2 cup cheese. Bake uncovered until it is bubbly and the cheese is melted, approximately 15 minutes.
Serve immediately, being garnished with avocado, tomato and cilantro as desired and enjoy!
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