Ingredients
2 C dry brown rice
2 1/2 C chicken stock
3 boneless skinless chicken breasts
1 red pepper, diced
1 yellow pepper, diced
1/2 sweet onion, chpd
1 can Mexican style corn, drained
1 jalapeno, diced
3 cloves garlic, minced
extra virgin olive oil
blk pepper
cumin
chili peper
cayenne pepper
fajita seasonings
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 large can plus 1 small can green enchilada sauce
1 bag shredded mixed Mexican cheese
Sour cream or salsa for topping
Preparation
boil chicken in large pot with blk pepper, cumin, chili pwd., cayenne, fajita seasonings. When chicken is done remove from pot and let cool.
Cook brown rice according to package directions using chicken broth instead of water
Heat EVOO over med. heat and sauté peppers, onion, corn, jalapeno and garlic until they are soft and no liquid in pan. Add seasonings to taste.
Shred chicken and place in large mixing bowl. Mix in beans, veggies and rice and large can of enchilada sauce.
Transfer all to 9 x 13 greased glass casserole dish. Add small can of enchilada sauce. Cover with cheese. Bake at 400 degrees for 20 min until bubbly.Remove from oven and let stand 10 min. before serving. Top with sour cream or salsa.
