• Liz Talley - Urban Graze

Mexican Bake Hotdish


This is one of those go-to recipes that I've been making for decades, and everyone still loves it!

Serves 4-6

1½-2 c. cooked brown rice (I use Trader Joes frozen brown rice; ready in 3-4 minutes)

1 lg. chicken breast (about 1 lb.), cooked and cut or torn into bite sized pieces

3½-4 c. diced tomatoes (ok to sub with canned tomato sauce or jarred red pasta sauce)

1 (15 oz.) can black beans, drained and rinsed

1 c. corn kernels (frozen ok)

1½-2 c. chopped bell pepper (I often mix red and green)

½-1 tsp. each- chili powder and cumin (to your taste)

2 cloves garlic, minced or pressed

1 c. shredded cheddar or Monterey Jack cheese

Preheat oven to 400.

Spread rice in bottom of greased, medium casserole.

Top with chicken pieces.

Combine all of the rest of the ingredients (except cheese) in a bowl, and scoop onto the top of the chicken. Sprinkle with the cheese.

Bake for 30-45 minutes, or until bubbly, and the cheese has melted and started to brown.

Recipe created or adapted by Liz Talley, Urban Graze

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