Hi you all– Hmmmm… I guess this is a pretty mundane name for this new recipe. Mexican chicken casserole crossed my mind. But really, do you think anyone in Mexico ever made this dish? I wanted to be more descriptive– something like “Cheesy, chicken and cilantro with black beans, corn and chills, rice casserole!” But no. Honestly, if you can think of a snappier name, let me know. I’m working on it…
But it actually does taste pretty delicious– has lots of ingredients at the top of my yumm list–so honey and comfortable. So here it is:
GREEN CHILI CHICKEN AND RICE
2 boneless chicken breasts*
1 1/2 cups brown rice
3/4 tsp. salt
1 can corn
1 can black beans
1 cup sour cream**
1 small can chopped green chilis
1 /2 cup salsa***
1 1/2 cups grated cheddar****
1/3 cup cilantro, chopped
Put the rice on to cook with 3 cups of water and the salt. Bring to a boil and then simmer on the lowest heat you can muster for 20-25 minutes until tender. Meanwhile cook and cut up to bits the chicken. Then throw together the chicken, rice, corn, beans, sour cream, chills, salsa, 1 cup cheese and most of the cilantro (reserve a bit to sprinkle on top when this comes out of the oven). Top with the remaining 1/2 cup of cheddar and pop it in the oven at 350 degrees for about 30 minutes. When it comes out, sprinkle on a handful of the remaining cilantro and voila!
Now I have a too long list of ingredient footnotes:
*I just had a couple cups of leftover roasted chicken I took off the bone and cut up. You could buy precooked chicken to make the process faster (and the original recipe called for “instant rice”–faster as well).
**We use nonfat sour cream and it works just fine. I know. Real sour cream is just creamier, but we like nonfat for most everything. But don’t give menon fat cheese, please.
***Your favorite salsa– I used La Victoria mild green salsa.
****I love colby jack cheese– nice orange cheddar for color, but with the jack it seems to melt so well.