Tasty, skinny and takes less than 30 minutes from start to finish!
Great served with hot corn tortillas or tostadas and a fresh green salad.
1 cup cooked brown rice or quinoa
2 cups cooked chicken, cubed or shredded
(rotisserie chicken works great)
2 cups salsa
2 chopped green chiles or 1 (4oz) can of green chiles
1 cup corn kernels, frozen or canned
3/4 cup canned pinto beans or black beans, drained and rinsed
2 tablespoons fresh cilantro, chopped
1/4 cup chopped sweet onion (optional)
1/2 tsp cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt or fresh minced garlic
Salt & pepper to taste
1 1/3 cup shredded cheese (Mexican blend shredded cheese – recommended)
Garnish: diced avocado, tomato and fresh cilantro
Servings = 6
- Preheat oven to 375 F. and prepare an 2 ½ quart baking dish with nonstick cooking spray
- In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and ½ cup of shredded cheese.
- Spread mixture in the prepared baking dish. Top with remaining shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
- Serve immediately. Garnish with avocado, tomato and cilantro. (For an extra kick use Pico de Gallo.)