Enchilada Rice Bake

Recently I have had great luck with trying new recipes and this is one that was a keeper! Depending upon how much you like olives and beans, use the smaller or larger amount it calls for.

2 cups white long grain rice, I used Jasmine

2 cups cooked, shredded chicken breast

3/4 of one 15-ounce can mild green enchilada sauce

2-4 ounces sliced black olives, optional

One drained, 15-ounce can diced tomatoes, only use half if you don't love tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2-1 teaspoon ground cumin

1/2-1 can (15-ounce) black beans, drained and rinsed

2 cups shredded cheddar or colby jack cheese

Preheat oven to 350 degrees F and spray a 8x8 inch baking dish or similar size casserole dish with non-stick cooking spray.

Cook rice according to package directions.

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 25-30 minutes, just until cheese is melted and filling and rice is hot.

Makes 6 to 8 servings

Recipe adapted from: http://www.picky-palate.com/