Easy Cheesy Mexican Chicken Rice Bake

This is a great side dish or full meal. There are so many ways to adjust this to your liking, and it can be on the table in about 30 minutes. This is what you'll need for about 6 servings:

Photo byChungah

Ingredients:

• 2 cooked chicken breasts*, shredded
• 1 cup dry white rice
• 1 can black beans
• 1 cup red enchilada sauce, mild
• 1 cup shredded cheese
• 1/2 bell pepper, diced
• 1 can diced tomatoes with chilies
• 1 cup vegetable broth or water
• 1 package taco seasoning
• 1 medium tomato, seeded and chopped
• 2 tsp chili flakes, optional
• 1 bunch cilantro, chopped
• Salt and pepper to taste

Preheat your oven to 350°F and grease a 9×9-inch baking dish. In a large mixing bowl, combine the rice, enchilada sauce, broth (or water), and a can of diced tomatoes with chilies. Stir until everything is well mixed.

Next, add the shredded chicken, black beans, chopped bell pepper, taco seasoning, and chili flakes if you're using them. Stir the ingredients until they are evenly combined.

Transfer the mixture into the prepared baking dish and spread it out evenly. Top the dish with shredded cheese, making sure to cover the surface. Bake in the oven for 25-30 minutes, until everything is heated through. For a crispy cheese topping, switch to the broiler for the last 2-3 minutes.

After removing from the oven, test the rice for doneness. For a fresh garnish, sprinkle chopped tomatoes and/or cilantro on top before serving. Enjoy!

* Notes:
You can substitute chicken for 1 lb beef or turkey if you'd like.

Some people like to add a dollop of sour cream when serving also.

For added flavor, you can also add up to 1 Tbl of cumin with the enchilada sauce.