Ingredients for Chicken And Black Bean Green Enchilada Rice Bake
- Long Grain White Rice
- Chicken Breasts
- Green Enchilada Sauce
- Black Olives
- Diced Tomatoes
- 1/2 cup sour cream
- Kosher Salt
- Fresh Ground Black Pepper
- Ground Cumin
- Black Beans
- Shredded Cheddar Cheese
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How to Make Chicken And Black Bean Green Enchilada Rice Bake
- Preheat oven to 350°F (175°C).
- Spray a 9x13 inch baking dish with non-stick cooking spray.
- Cook 1.5 cups of rice according to package directions.
- In a large bowl, combine 2 cups cooked chicken (shredded), 1 (10 ounce) can of green enchilada sauce, 1/2 cup sliced black olives, 1 (14.5 ounce) can of diced tomatoes, drained, 1/2 cup sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cumin. Mix well.
- Pour the cooked rice into the prepared baking dish. Spread 1 (15 ounce) can of black beans (drained and rinsed) evenly over the rice.
- Pour the chicken mixture over the rice and beans. Top evenly with 1.5 cups shredded cheddar cheese.
- Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the rice is heated through.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
28g
Fat
13g
Carbs
23g