Chicken and Black Bean Casserole - pretty healthy :)
Ingredients
- 2/3 cup brown rice (I used the whole pouch of chicken brown rice)
- 1 cup vegetable or chicken broth (like I said I didn't use this since my chicken was flavored)
- 1 tablespoon olive oil
- 1/3 cup diced onion
- 2 medium zucchini, thinly sliced
- 2 cooked skinless boneless chicken breast halves, chopped (I used all the white meat in a rotisserie chicken)
- 1/2 cup sliced mushrooms (optional) (I didn't use this because I knew for sure Danny wouldn't touch it but it would be good!)
- 1/2 teaspoon cumin
- salt to taste
- ground cayenne pepper to taste
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4oz) can diced green chile peppers, drained
- 1-2 cups shredded cheddar cheese
Directions
- Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce hear to low, cover, and simmer 45 minutes, or until rice is tender.
- Preheat oven to 350 degrees. Lightly grease a large 9x13 casserole dish.
- Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
- In a large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle the remaining cheese on top.
- Cover the casserole loosely with foil, and bake 30 minutes. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
I got it from www.sixsistersstuff.com

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