Southwestern Chicken & Rice Bake
Ingredients
- 2 Cups Cooked Rice
- 1-1/2 Cups Diced Cooked Chicken
- 1 Can (15-oz) Black Beans - Drained, Rinsed
- 1 Can (11-15 oz) Mexican-Style Corn - Drained
- 1 Can (14.5 oz) Diced Tomatoes - Slightly Drained
- 1 Tsp Dried Cilantro Leaves or 1 Tbs Fresh Chopped Cilantro
- 1 Tsp Ground Cumin
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Dried Leaf Oregano
- 1 Tbs Chili Powder
- 1/4-1/2 Tsp Ground Red or Chipotle Pepper (To Taste)
- 4 Tbs Butter
- 4 Tbs Flour
- 1 Cup Milk
- 1/2 Cup Chicken Broth
- 1/4 Tsp Coarsely Ground Black Pepper
- 1/2 Tsp Salt
- 1/2 - 1 Cup Cheddar or Monterey Jack Cheese (Optional)
Preparation
- In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend.
- In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt & pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.
- Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5-8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves: 6