Submitted by: Tammy Reese, Farm and Dairy graphic designer
Ingredients:
- cooking spray
- 1 16oz bag of brown or white rice, uncooked
- 2 15 oz. cans of of red enchilada sauce
- 1 15 oz. can of black beans
- 1 15 oz. can of corn
- 1 15 oz can of diced tomatoes with green chilies
- 4 boneless skinless chicken breasts
- salt and pepper, to taste
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- 1 cup of sour cream
- 2 cups of shredded cheddar cheese
- Optional Toppings: additional sour cream, avocado, green onions, pickled jalapeno peppers, olives
Directions:
- Preheat oven to 350°F. Spray a 13×9 baking dish with cooking spray.
- In the 13×9 pan, pour and evenly distribute your rice, black beans, corn, and diced tomatoes with green chilies.
- Next, pour in both cans of enchilada sauce and stir to evenly distribute the rice and vegetables in the sauce.
- Place chicken breast on top of the rice mixture and season with salt and pepper, chili powder, cumin, and oregano.
- Cover pan with aluminum foil and bake for 1 hour.
- Remove the pan from the oven and remove the foil. Spread the sour cream across the top of the dish, then top with cheddar cheese.
- Bake for an additional 5-10 minutes to melt the cheese. Cut into 8 pieces and serve with additional sour cream or toppings as you wish.
