1 cup uncooked wild rice blend
1 can (15 oz.) black beans, drained, rinsed
1 tsp chili powder
1 tsp cumin
1 cup chicken stock
3-4 large boneless, skinless chicken breasts, cut into bite size pieces
1 can Rotel
1 cup shredded Mexican cheese blend
Preheat oven to 375 degrees. Spray a 13 x 9 x 2 baking dish with cooking spray. Sprinkle rice over the bottom. Top evenly with black beans. Mix chicken stock, chili powder and cumin. Slowly pour over beans. Sprinkle with chicken and evenly pour Rotel over the chicken. Cover with foil. Bake 45-50 minutes or until rice is tender. Sprinkle with cheese and return to oven for about 5 minutes allowing the cheese to melt. Serves 6. Top with sour cream (optional).
Martha: As usual, I found the recipe and made a few changes to to make it a little easier. The original called for long grain rice but I love a blend that I get at Harris Teeter which has barley, wild rice, long grain white rice and rye berries. This is so good and gives a great texture to the rice. I added the cumin, used Rotel and changed from a regular cheddar cheese to the Mexican blend. I also added the sour cream when serving. This dish was one that my testers requested I make often.
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