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