Saturday, November 12, 2011

Mexican Rice Bake

This isn't my picture but one from the internet, I change a few things from original recipe here! I doubled the recipe and it was awesome!

  • 2 whole Boneless, Skinless Chicken Breasts
  • 4 cups Cooked White Rice
  • ¾ cups Frozen Corn (if you like corn, add 1 can instead)
  • 15 ounces, fluid Can Black Beans, Drained And Rinsed
  • 1 cup Sour Cream
  • 4 ounces, fluid Can Green Chilis
  • 1 cups Salsa
  • 1 cup Cheddar Cheese, Plus More For Topping
  • 1 Tbsp Taco Seasoning

Preheat oven to 350F. In a large bowl, combine all ingredients and mix thoroughly to combine. Make sure the sour cream and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. 
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.