Mexican Chicken Casserole with Black Beans

Ainesosat

• 1/4 tsp seasoned salt
• 1 kuppi cilantro
• 1 cup dry short grain brown rice
• 1/2 cup tomatoes with jalapenos, canned
• 1 oz rice cheese mozzarella style
• 12 oz black beans
• 1 lb ground chicken breast
• 2 rkl chili powder
• 1 rkl garlic powder
• 1 rkl black pepper
• 1 cup mushrooms, sliced
• 1/2 cup zucchini & yellow squash. sliced
• 4 unssi sweet yellow corn
• 4 unssi sweet onion
• 1/2 cup summer squash, sliced

Ohjeet

1. Cook 1 cup of dry rice ahead of time (yields about 2 cups cooked). Open can of beans into colander, rinse and let drain.
2. Brown chicken (or turkey) in non-stick skillet with a little cooking spray to stop from sticking.
3. When browned, put in med-large mixing bowl. (You can put some of the chili powder, garlic, seasoned salt and pepper on the meat.)
4. In same pan, spray with more cooking spray, add onion and cook until almost translucent, then add zucchini, mushrooms and frozen corn.
5. Cook until tender. Add to bowl with meat.
6. Also in bowl, add cooked rice, canned tomatoes, black beans, cilantro, and other seasonings.
7. Mix well and put into casserole dish or small cake pan. Sprinkle cheese on top. Bake at 350 °F (175 °C) for 1/2 hour or until hot.
8. Note: freezes well in containers or freezer bags.