Tuesday, June 7, 2011

Dinner is Served

Photo and recipe courtesy of Picky Palate.

If you ask my husband to name his favorite meal, I guarantee he will say "Chicken Tacos."  Just about every week, I cook up a crockpot of taco-seasoned chicken (chicken breasts + one packet of taco seasoning + chicken broth to cover, cooked on low for 6 hours).  We have chicken tacos the first night, then I usually use the leftovers throughout the week in burritos for lunch or in enchiladas for another dinner meal.  This week I wanted to try something new, so I gave Picky Palate's Chicken and Black Bean Green Enchilada Rice Bake a whirl. 

The verdict...it was delicious!  And so easy too!  Since I was using leftover shredded taco chicken, it was as simple as cooking up a pot of instant rice and opening up a few cans.  Layer everything in a dish, top with cheese, and voila...dinner is served!  I love meals like this!

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 (*my advice: drain the tomatoes or it will be too soupy)
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

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