Chicken and Black Bean Green Enchilada Rice Bake (from Laura Dewsnup)

Chicken and Black Bean Green Enchilada Rice Bake

(from picky-palate.com)

Ingredients

• 2 cups white rice (cooked)
• 2 1/2 cups cooked chicken breast shredded
• 15 oz can mild green enchilada sauce
• 4 oz can sliced black olives
• 15 oz can diced tomatoes
• 1/2 cup sour cream
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp McCormick Gourmet Roasted Ground Cumin
• 15 oz can black beans drained and rinsed
• 2 cups shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees F. and spray a 9x13-inch baking 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 30 to 35 minutes, until cheese is melted and rice is hot.

Notes

Makes 6-8 servings